1 c. Karo syrup (light)
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies
1 (6 oz.) pkg. real semi-sweet chocolate chips
1 (6 oz.) pkg. butterscotch chips

In large saucepan, over medium heat, combine sugar and Karo syrup. When bubbles around edge add peanut butter off heat. Mix well and stir in Rice Krispies. Pour mixture into 9 1/2 x 11 inch buttered cake pan and push down with buttered hands. Melt in separate bowl: butterscotch and chocolate chips together and mix well. Top with mixture. Let stand until set. Cut and serve.