An old recipe that my Mom used to make for me as a special after-school treat! This is your basic Scotheroos recipe, with a few tweeks.

*Recipe*
~Krispies~
-1 cup of sugar
-1 cup of light corn syrup
-1 cup peanut butter
-6 cups Rice Krispies
~Chocolate Coating~
-1 cup semi-sweet chocolate chips
-1/4 cup butterscotch chips
-1/2 teaspoon butter
-Splash of milk

~Directions~
-Premeasure sugar and cornsyrup in measure cups.
-Place pot over cold stove.
-Pour in sugar/syrup and turn stove on lowest setting and stir until just bubbly.
-Measure out peanut butter and stir in.
-Add Rice Krispies.
-Transfer to pre-greased pan and press with buttered hands.*
-Set Krispies aside and measure out chips**.
-Throw butter and milk*** into cold saucepan and set stove to it's lowest heat.
-Add chips and melt together SLOWLY.
-Spread melted chocolate over kripies and let set.
=====

I Recommend:
-Cutting finished krispies right after completetion; they're very hard to cut after they are set.
-For a firmer, fast set: place krispies in fridge to set. For a softer set: Leave out on counter without a cover.
-Use a 9x13 pan.

*= Rubbing your hands with butter before you press down the krispies keeps your hands from becoming sticky.

**= The ratio of chocolate to butterscotch is completely up to your own tastebuds. My family perfers a more chocolate taste then butterscotch. You may also want to try different types of chocolate; Mint/white/milk.

***= I use salted butter to add a savory taste to my chocolate and milk to thin it out. You can just add salt or leave both out all together.