Scotcheroos

• 1 cup sugar (devided)
• 2 tablespoons sugar (devided)
• 1 cup light corn syrup (Kayro)
• 1 cup creamy peanut butter
• 6 cups Rice Krispies (or similar type)
• 12 tablespoon butter
• 2 tablespoons milk
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (12 ounce) package butterscotch chips

1. in a large pot (one to fit all of the rice krispies) heat 1 cup sugar and corn syrup just untill the sugar melts then take off heat.
2. stirr in peanut butter then rice krispies stirr untill everything is coated.
3. press into a 9x13x2in pan know that mixture will stick to your hands to prevent this put water on them each time it starts to stick.
4. make a sauce out of the rest of the ingreedients to do this melt the butter in a pan on medium heat then add sugar then milk (ammonut is negotiable) then add the chips and heat them untill they melt but do not boil.
5. spread over the rice krispy base and allow to cool to room temperature for a few hours befroe cutting do not put them into the fridge because theywill become hard as a rock.
6. Comment because others like to know.

sugar, sugar, light corn syrup, peanut butter, rice krispies, butter, milk, semisweet chocolate chips, butterscotch chips

Taken from www.food.com/recipe/scotcheroos-309006 (may not work)