Bring to a boil: 1 c. sugar and 1 c. lite corn syrup.
Take off heat quickly as soon as it starts to boil.
Add 1 c. peanut butter to hot syrup and mix.
Pour mixture over 6 c. Rice Krispies you have pre-measured
into a very large bowl. Mix. Pour and pat entire mixture
into a greased cake pan.
Topping:
1-6 oz. pkg of chocolate chips
1-6 oz. pkg of butterscotch chips.
Melt in microwave on defrost in minute to 30 second intervals
stirring the chips well between internals!
Pour topping over Krispie mixture. Let cool for 15 minutes
and then cut into serving size pieces while still warm enough
for the cutting to be performed easily.