Scotch-a-Roos from Kory

1 cup Karo syrup
1 cup Sugar
1 cup Peanut Butter
Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips

Mix Karo syrup and sugar and bring to a boil.
Take off heat and add peanut butter. Mix until smooth.
Add enough Rice Krispies to desired gooeyness.
Press into a large, butter cookie sheet.
Melt together chocolate and butterscotch chips. Smooth over rice krispie mixture.
Let set before cutting.

Fudge from Amanie

1 pint heavy whipping cream
4 cups sugar (no wonder it's so sweet)
1 cup butter (and rich!)
3 large chocolate bars (Symphony*)

Using a large pan, mix together cream and sugar. Heat. DO NOT STIR while cooking. Cook until mixture is at a "soft ball" stage (225-235 degrees).
Remove from heat and add butter (cut into small pieces). Do NOT STIR!
Once butter has melted, pour mixture over the chocolate bars in a mixing bowl and beat with electric mixer until smooth. Pour into a buttered 9x13 pan and chill until set.

*We also discussed using chocolate bars with nuts or toffee chips in it as well.