1/2 c. butter
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. crisp rice cereal
1 c. semi-sweet chocolate morsels
1/2 c. butterscotch morsels

Bring butter, sugar and corn syrup to a boil in a large pan. Add peanut butter and stir until melted. Fold in cereal. Pat into a buttered 9x13 inch cake pan. Melt chocolate and butterscotch chips together over low heat and spread over the cereal mixture. Refrigerate 2-3 hours or until firm.