These are almost too rich. Next time I make them I would do all chocolate chips, no butterscotch, but that's just my lack of adoration of butterscotch- they are perfectly good as written. They are a nice change from traditional "toasted rice cereal" bars. The kids loved them!
Adapted from Pennies on a Platter
6 cups Kellogg’s Rice Krispies (or generic brand)
1 cup peanut butter
1 cup honey
1 cup sugar
12 ounce bag semi-sweet chocolate chips
12 oz bag butterscotch chips
1 tsp light corn syrup
Place Rice Krispies and peanut butter in a large mixing bowl. Do not mix together yet; set aside.
Heat the honey and sugar in a medium sauce pan until it is just boiling. Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter. Mix with a wooden spoon until combined. Lightly press the mixture into a greased 13- x 9- inch pan.
Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Add 1 teaspoon corn syrup. Stir until melted and smooth. Spread evenly on top of the Rice Krispies. Let cool until hardened before slicing into bars.