1 c. sugar
1 c. white Karo syrup
3/4 c. peanut butter
6 c. Rice Krispies
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

In a medium saucepan, combine sugar and Karo syrup. Bring to a boil over medium heat, stirring constantly. Remove from heat and add peanut butter. Stir until smooth. Add Rice Krispies. Mix until coated. Spoon into a well buttered 13 x 9 2 inch pan. Use palm of hand to even out cookie.

ICING:

In a double boiler; combine chocolate and butterscotch chips. Stir until melted. Spread over cookies. Let set then cut into squares.