1 cup white sugar
1 cup karo syrup
1 cup chunky peanut butter
4 1/2-5 cups Rice Krispies
1 cup milk chocolate chips
1 cup butterscotch chips
Melt karo syrup and white sugar together over medium low heat. (You don't want this mixture to boil...it will make the scotcharoos go hard later! I just watch for it to become more runny.) Take off heat and add peanut butter. Stir well.
Gradually add Rice Krispies until coated. I usually add about 4 1/2 cups and it's just right.
Pour into lightly greased 9x13 pan and spread.
Melt chocolate and butterscotch chips together and pour over Rice Krispies. Let cool at room temperature about an hour before serving for chocolate to harden.
Work great as a Christmas treat with a red or green M&M on the top!