1 c. Karo syrup, light
1 c. peanut butter
1 c. sugar
6 c. rice crispies
6 oz. milk chocolate chips
6 oz. butterscotch chips

Melt syrup and sugar in a large pan. Add peanut butter and blend well. Add crispies one cup at a time until well mixed. Spread in greased 9 x 13 inch pan. Let cool.

"FROSTING":

Melt one 6 ounce bag chips in double boiler. Add the other chips and blend. Spread on crispy mixture. Put in refrigerator for 15 minutes. Cut into squares.