Scotcheroos

1 c. sugar
1 c. peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
6 c. rice krispies cereal
1 c. light corn syrup

In a large saucepan, combine sugar and corn syrup. Bring JUST barely to a boil over moderate heat. Remove from heat and stir in peanut butter. Mix in cereal. Scrape into a buttered 9x13 pan; do not press down hard (to keep them fluffy). Melt morsels over hot but not boiling water. Spread evenly over cereal mixture in pan. (Or we melt them in the microwave). Chill until firm then store at room temperature.