O’Henrys/Scotcharoos

from Maurine Rane

1 cup Sugar

1 cup Clear Corn Syrup (Karo)

1 cup Peanut Butter

5 cups Rice Crispys

1 cup Chocolate Chips

1 cup Butterscotch Chips

Pour sugar and corn syrup into a sauce pan.   Cook just until it comes to a boil.   Add peanut butter and mix well.  Add rice crispys and mix well.  Press into a greased 9 x 13 cake pan.

Heat up 1 cup chocolate chips and 1 cup butterscotch chips in the microwave. Stir often, and cook until melted. (I cook 30 seconds at a time). Then pour over the rice crispy mixture.

Let the chocolate set up again, cut and serve.