O'Henry Bars (Scotcheroos)

1 c. Sugar

1 c. Light Corn Syrup

1 1/2 c. Peanut Butter

1 tsp. Vanilla

6 c. Rice Crispies

In a saucepan on medium high heat, bring sugar and corn syrup to a boil.  Take off the heat, add peanut butter and stir until smooth.  Add in vanilla then pour on rice crispies in a large bowl.  Press in greased 9x13 cake pan and let cool.

For topping:

Melt 1/2 package of semi-sweet chocolate chips and 1/2 package of butterscotch chip.  Stir until smooth and pour over the top and let it cool.

*For thinner bars use a 11x17 cookie sheet and use a whole bag of each chocolate and butterscotch for the topping.  Sometimes I will 1.5 the recipe in a cookie sheet for a large group.