2 cups peanut butter
1/2 cup butter
1 pound confectioners' sugar, sifted
3 cups Rice Krispies
1 cup butterscotch chips
1 cup semisweet chocolate chips

In a medium saucepan, melt peanut butter together with butter. Do this over very low heat. This can also be done in the microwave; just watch it carefully.

In a large mixing bowl, combine confectioners' sugar with rice cereal. Pour hot peanut butter mixture over cereal mixture. Let cool a couple minutes, then blend with your hands. Form 1/2-inch balls. Immediately place the dish of peanut butter balls into the refrigerator to cool.

Meanwhile melt butterscotch chips in a pan over low heat or in a double boiler.

Melt the chocolate chips in another pan on low flame or double boiler. When candy balls have cooled completely, dip half the bonbon in the melted chocolate, and the other half in the melted butterscotch. Swirl the tops with the back of a teaspoon to give a pretty effect. Place on wax paper-lined cookie sheet or baking pan. Chill well before serving.

Makes about 8 dozen bonbons.