1In large pot over medium heat melt karo syrup and sugar together, once sugar not grainy anymore (just start to boil). Remove from heat add peanut butter and blend. Fold in cereal till coated. Press into a grease 13x9 cake pan.
2In microwave melt chocklate chips and butterscotch chips for about 25 seconds times vary be carefull not to burn. Stir till blended.
3Spread on top of rice crispy cereal let cool before cutting.