12 oz. butterscotch chips
1 cup peanut butter
8 cups Rice Krispies
12 oz. semi-sweet chocolate chips
4 Tbsp. margarine
2 Tbsp. water
1 cup pwd. sugar
Melt butterscotch chips and peanut butter
in a large pan over low heat. Add Rice Krispies.
Stir well. Divide in half.
Spread half of Krispie mixture on bottom
of a 9 x 13-inch lightly buttered pan. Save other half.
In a double-boiler, melt together
semi-sweet chips, butter, water and pwd. sugar.
Spread on mixture in pan. Top with
saved half of Krispie mixture. Refrigerate.
For easy slicing, cut into squares after about 1/2 hour.