1 c. sugar
1 c. light corn syrup
1 c. smooth peanut butter
6 c. Rice Krispies
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

Combine sugar and syrup in a 3 quart saucepan. Cook over moderate heat, until mixture begins to bubble; stirring frequently. Remove from heat, stir in peanut butter until well mixed. Press in buttered 9 x 13 inch pan. Melt chocolate and butterscotch chips together over very low heat until well blended. Spread evenly over Rice Krispie mixture. Cool until firm. Cut into pieces.