Scotcheroos

I first discovered this recipe my freshman year at BYU. One of the girls in our hall was from Las Vegas and each time she went home for the weekend, her mother sent her back to school with a pan of scotcheroos. They've been a hit in our family forever. One day Casey was helping make the Scotcheroos for our Family Home Evening treat and accidentally added the chocolate chips to the peanut butter mixture. We removed most of the chocolate chips (we needed them for the top) but some had already melted into the peanut butter. The "mistake" was actually delicious and we allowed Casey to name our new recipe. He called them "Superroos".

1 cup peanut butter
1 cup light Karo syrup
1 12oz package chocolate chips
1 12oz package butterscotch chips
6-8 cups Rice Krispies

Heat the peanut butter and Karo syrup in a pan and bring to a boil. Allow to boil 1 minute then remove from heat. Pour Rice Krispies into a large bowl sprayed with cooking spray. Pour peanut butter mixture over Rice Krispies and mix until well combined. Press Rice Krispy mixture into a 9x13 pan greased with cooking spray. Melt chocolate and butterscotch chips together in the microwave or a double boiler. To melt in microwave, pour chips into microwave safe glass bowl. Heat 30 seconds. Stir. Heat 20 seconds. Stir. Heat 15 seconds. Stir. Continue to heat in 10-15 second increments until completely melted. Don't cheat and try to melt the chips faster by heating longer or the chips will scorch and you will have an unusable mess. Spread melted chocolate over the Rice Krispy mixture in pan. Refrigerate until the chocolate has set.
To make the Superroos. Add about 1/2 cup of the chocolate chips to the peanut butter mixture after removing from heat. Stir until chocolate is melted and mixture is smooth before pouring over Rice Krispies.
Yield: 24 bars