Scotcheroos

1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. rice krispies
1 c. semi sweet chocolate chips
1 c. butterscotch chips

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated. Pour into greased 9 X 13 pan. Pat into place. While still hot, sprinkle chocolate and butterscotch chips over the top and spread until well combined. Cool at least 45 minutes.