1 c. sugar
1 c. light corn syrup
1 c. chocolate chips
1 c. peanut butter
6 c. Rice Krispies
1 c. butterscotch chips

Combine sugar and syrup in a 6 quart Dutch oven. Cook over moderate heat, stirring frequently, until mixture boils. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well blended. Press mixture into buttered 13 x 9 pan. Melt butterscotch chips together over hot but not boiling water, stirring until well blended. Remove from heat; spread evenly over Rice Krispies. Cool until firm.