Chocolate Scotcheroos

1 cup sugar
1 cup Karo syrup
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Heat corn syrup and sugar in large pan over medium heat, stirring to dissolve sugar. Bring to boil, remove from heat. Stir in peanut butter, add cereal until well coated. Pour into greased 9x13 pan and pat in place. Melt chips over low heat and spread over cereal. Cool 45 minutes and cut into squares.