Scotcharoos
a la Salt and Baker

1 c light corn syrup
1 c sugar
1 c creamy peanut butter
5- 5 1/2 c Rice Krispy cereal

Topping: 
1 c butterscotch chips
1 c chocolate chips

In medium saucepan over medium low heat, stir the Karo syrup and sugar until it is no longer grainy. Do not let this mixture come to a boil. Once the mixture is hot, almost boiling, remove it from the heat and stir in peanut butter. Pour the hot mixture over the cereal, in a separate bowl. 

Transfer the mixture to a greased 9x13 baking dish and spread into an even layer. 

In a medium bowl, melt the butterscotch and chocolate chips. Pour the melted mixture over the cereal mixture. Let set- I use the fridge.