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

Combine sugar and syrup in 3 quart saucepan. Cook over medium heat stirring frequently until mixture come to a boil. Remove from heat; stir in peanut butter until smooth. Add Rice Krispies, 2 cups at a time and stir until fluffy coated with mixture. Press mixture into buttered 9 x 13 pan.

Melt chocolate and butterscotch chips in double boiler. Spread over Rice Krispies mixture and chill. Take out of refrigerator about 1/2 hour before you want to serve these so they cut easily.