Measure corn syrup and sugar into a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Stir in Rice Krispies cereal. Stir until well-coated. Press into buttered 9-x13-inch pan. Set aside. Melt chips together in small saucepan over low heat until melted (I put in microwave safe dish and melt). Spread evenly over cereal mixture. Let stand until firm.
Cook’s Note: I always use peanut butter chips instead of butterscotch chips and mix with the semi-sweet chocolate chips. Also, I put mine in a larger pan so they are thinner and go a bit further.
*Substitute 3/4 c. brown sugar instead of 1 cup white sugar
**Substitute 1 cup peanut butter chips instead of butterscotch chips