Chocolate Scotcheroos

COOK the corn syrup and sugar together in a large saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Remove from heat. Add the peanut butter; mix well. Add the flakes; stir until smooth. POUR into a 13-inch x 9-inch greased baking dish; flatten to fit. MELT the chocolate and butterscotch together in a saucepan over low heat, stirring constantly. Spread on the cereal. REFRIGERATE for at least 45 minutes or until they are firm. Cut into bars.