Recipes From The Mayflower

"Scotcheroos"

1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. crispy rice cereal
9 oz. (1-1/2 c.) chocolate chips
9 oz. (1-1/2 c.) butterscotch chips

In large saucepan, combine sugar and syrup; bring just to a boil over medium heat. Remove; stir in the peanut butter. Add cereal and mix well. Press into a buttered 9 x 13-inch pan. Melt over hot (not boiling) water the butterscotch and chocolate chips. Spread over the cereal mix. Chill in refrigerator 15 minutes until firm. Cut into bars or 1-inch squares. Makes 48 squares. Freezes well.

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