1. Cook together syrup and sugar in a 3 quart sacepa over medium heat until mixture boils.

2. Remove from heat and stir in peanut butter.

3. Mix in Rice Krispies.

4. Press into a 9 X 13 pan.

5. Melt chocolate and butterscotch ships. Spread on bars.

6. Put in refridgerator 15 minutes, cut into squares.