Here's a family favorite. I brought these cookies to a girls' party the other night and they were devoured pretty quickly.
Scotcheroos
Lightly grease 9"X13" pan.
In large saucepan or pot (I use my dutch oven pot) bring 1 C sugar and 1 C light corn syrup to a boil. When sugar is completely dissolved stir in 1 slightly heaping cup of smooth peanut butter (I use Skippy or Jif). I have not tried this recipe with Adam's Peanut Butter which is what we normally eat, but somehow I think it wouldn't be the same ;) Mix well and then stir in 6 C Rice Krispies. Stir thoroughly and press into pan.
In microwave or double boiler melt 1 C butterscotch chips and 1 C semi-sweet chocolate chips until smooth. Spread on cookies. Refrigerate just until chocolate is set (if you leave them in too long they will be hard to cut into squares).
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