Scotcheroos

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups rice krispies

1 small pkg. chocolate chips

1 small pkg. butterscotch chips

Butter a 9x13 pyrex pan. Combine sugar and corn syrup in large saucepan. Stir and cook on med. heat until bubbly. Remove from heat. Stir in peanut butter. Add rice krispies. Blend well. Press into the pyrex pan. Melt chocolate and butterscotch chips together. Stir well. Spread mixture over the top of the rice krispies. Cool until chocolate is hardened.