There is a running joke in our family about rice crispy treats. To most of the in-laws (sons & daughters-in-law), these aren't rice crispy treats... the marshmallow kind is. So they love those ones and love when they are brought to potlucks. But we were raised on this rice crispy treat recipe, topped with semi-sweet chocolate. (I call the marshmallow kind 'White Trash Rice Crispy Treats'...but secretly I have developed a taste for those too. Shhh...don't tell John). So anyway! I always double this recipe and put it in a 9x13 pan. It makes a good sized batch and they are nice & thick. My Mom always used to make the doubled recipe in a large jelly roll pan. This makes them thinner but they go much further. Since I am including the Scotcharoo version, I should mention that the first time I was ever introduced to those was when Kristi's mom made some and I ended up trying them. Wow. I fell in love and they are actually the kind I prefer above all other Rice Crispy Treats. And now after that saga, on to the recipe...
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispies
1 cup (ish) chocolate chips
1/2 cup butterscotch chips
Bring the sugar & corn syrup to a nice boil. Remove from heat. Stir in peanut butter and then rice crispies. Spread into sprayed pan of your choice. Press down with buttery hands. Melt chocolate chips (and butterscotch chips if desired). Spread on top. Refrigerate until set up. Yum.
