Chocolate Scotcheroos - Marjorie Seymour Lithgow

1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups rice krispies
6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips

Combine sugar and syrup in 3 quart saucepan. Cook over moderate heat stirring frequently until mixture boils. Remove and stir in peanut butter. Mix well. Add rice krispies and stir until well blended. Press into 9 x 13 buttered pan. Melt chips over hot but not boiling water. Stir until well blended. Remove from heat and spread over rice krispie mixture. Cool and cut into squares.