1 c Sugar
1 c Light corn syrup
1 c Peanut butter
6 c Rice krispies
6 oz Semi/sweet choc chips
6 oz Butterscotch chips
Mix sugar and corn syrup in 3 qt saucepan. Boil over moderate heat, remove. Stir in peanut butter and cereal. Press into greased 13″ x 9″ pan. Melt choc chips and butterscotch chips in a double boiler over hot, not boiling water. Spread over cereal mix. Chill for five minutes, remove from pan, and cut. Francis R. (Sonny) Martin, Sr. From the family recipes of Charlotte Welch, the cooking librarian —–