Scotcheroos

                                                       Recipe from

                                                       Kay Harrell

      1 cup sugar

      1 cup peanut butter

      6 cups Kellogg’s Rice Krispies

      1 cup light Corn Syrup

      2, 6oz pkgs. butterscotch morsels

      Combine sugar and syrup in 3 quart saucepan.  Cook over moderate heat until mixture begins to bubble.  Remove from heat.  Stir in peanut butter. Mix well.  Add Rice Krispies; stir until well blended.  Press mixture in buttered 9x13” pan.  Melt morsels over hot, but not boiling water, stirring until well blended.  Remove from heat; spread evenly over Rice Krispies mixture.  Cool until firm.  Cut into bars.  Yield: 48 bars, 2x1” squares.