A Gaylord Opryland recipe
1 cup light corn syrup (Karo for example)
1 cup sugar
1 cup peanut butter
6 cups rice krispies
6 oz choc chips (semi-sweet)
6 oz butterscotch chips
Use cooking spray on a 13 x 9 inch cake pan.
Combine corn syrup and sugar in a pan and heat on medium until sugar dissolves. Don't over cook. Remove from heat.
Stir in peanut butter. Stir in rice krispies. Press into pan.
Topping: Melt choc chips and butterscotch chips together in a double-boiler (one pan sits inside a slightly larger one that has a little water in it). DON'T MICROWAVE - it doesn't work! You end up cooking the chocolate instead of melting it!
Spread on krispie mix. Refrigerate until hard.
Note: I have no desire to disagree with a Rockette, but the chips can be melted in the microwave if you are careful. Put the two kinds of chips in a microwave proof bowl and microwave on high for 30 seconds. Stir. Continue to heat in 15 second intervals, stirring, until fully melted.