Serves: 5
Total Calories: 336
In a large saucepan, combine sugar and syrup. Bring to a boil over medium heat. Remove from heat; add peanut butter. Mix well. Add Rice Krispies; stir with a spoon until cereal is well coated. Press into a well-buttered 9x13-inch pan. In warm oven or microwave, melt together the chocolate and butterscotch chips. Stir until well blended. Spread over top of candy. Chill until topping is set. Cut in squares.
The candy does not require refrigeration after topping has hardened. You may want to cut just what will be eaten at that time. I usually serve these bars as cookies. I use about 2/3 cup each chocolate and butterscotch chips. This makes a thinner topping and requires more spreading.
This Crispy Candy Bars recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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