This recipe comes to us from Jo Ann Boyd.
1 cup sugar
6 cups Erewhon gluten-free Crispy Brown Rice*
1 cup light corn syrup
1 cup gluten-free semi-sweet chocolate chips
1 cup peanut butter
1 cup gluten-free butterscotch chips**
Combine sugar and syrup in 3 quart sauce pan. Bring to boil, stirring constantly. Immediately remove from heat and stir in peanut butter. Add cereal and stir to coat cereal well with mixture. Press into buttered 9 x 13 pan. Combine chocolate and butterscotch chips in medium microwave safe bowl. Microwave 1 minute, stir, and microwave 1 more minute. Stir until completely melted and well mixed. Spread evenly over cereal mixture in pan. Cool and cut into bars.
*Any gluten-free crispy rice cereal
**Hershey and Kroger are gluten-free