1 c. sugar
1 c. light Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips

Cook sugar and syrup in 3 quart saucepan over medium heat until mixture boils. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press into 9"x13" pan. Let harden. Melt in double boiler both packages of chips. Stir to blend. Spread over Krispie mixture. Chill 5 minutes until top is firm. Cut in squares.