Lightly butter a 9x13 pan.
In a large bowl, measure out 6 cups Rice Krispees, or crisp rice cereal
In a large saucepot, measure out:
1 cup corn syrup
1 cup sugar
1 1/2 cups peanut butter
Melt over medium heat, and bring to a boil, stirring constantly. Remove from heat. Either add the cereal to the mixture in the large pot, or add the mixture in the pot to the large bowl of cereal. Stir with a wooden spoon to coat cereal well. When well mixed lightly press this mixture into the prepared 9x13 pan, taking care because mixture will be hot and sticky!
In a smaller sauce pot, melt:
1 package semi-sweet chocolate chips
1 cup butterscotch chips
When melted, spread chocolate mixture over bars in pan. Let cool until set.
TIM'S NOTES: Rice Krispees cereal is not gluten free because it contains malt flavoring/extract which is made from barley. To make this recipe gluten free, use the generic crisp rice cereal which often does not contain malt. If you want to be sure, read the label.
