Scotcheroos

 From Eileen Mach

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 16 oz package of chocolate chips or butterscotch
• 6-7 cups of Rice Crispies 

1. Combine and cook over low heat.
2. Stir often until well dissolved.
3. Remove from heat.
4. Stir 6-7 cups rice crispies
5. Press into 13 x 9 pan (well buttered)
6. Melt 16oz package of chocolate chips or butterscotch
7. Melt over low heat until well blended.
8. Spread over rice crispies mixture