Scotcharoos

from Monica Munn

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice crispies
1/2 bag chocolate chips
1/2 bag butterscotch chips

In a large pot, heat corn sypup and sugar until dissolved. Turn off heat and add peanut butter. Mix until incorproated. Add rice crispies and mix. Dump mixture onto cookie sheet and flaten to form a large rectangle.

For topping, melt chips in microwave for 1 minute. Stir, then cook another 40 seconds. Stir well. spread over rice crispies.

Let sit at room temperature until topping sets.