INGREDIENTS
1 1/2 cup peanut butter
1 cup sugar
1 cup light corn syrup
6 cups rice crispies
1 pkg. (11 oz.) butterscotch chips
1 pkg. (11 oz.) chocolate chips (semi-sweet)
DIRECTIONS
Stir sugar, peanut butter and corn syrup in pan until soupy. Pour over rice and stir. In cake pan, pour in and flatten. Melt chips for topping and place on top. Put in fridg. to chill for at least an hour.
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