Grease a 9x13 pan and set aside.

In a large pot, cook Karo Syrup and sugar over medium heat. Stir frequently until sugar is dissolved and comes to a boil.

When mixture comes to a boil, remove from heat and add peanut butter; mix well. Add rice krispies and combine.

Press mixture into the greased 9x13 pan. Wet your hand to easily press the mixture evenly into the pan. Set aside.

Place both chips in a microwave safe bowl. Heat for 30 seconds, then stir, 30 seconds, then stir until nice and smooth. Spread over top of scotcheroos. Allow chocolate to cool before cutting.