Scotcheroos with Chocolate topping

Yesterday I posted Kellogg's version of Chocolate Scotcheroos.  However that is not how I made them last night.  My version:

6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS  of shortening                                                                                                                                     Melt the chips and peanut butter in a saucepan on stove.  Pour this over Rice Crispies so the cereal sticks together.  Spread in a 9 X 13 pan.  Refrigerate.   Melt chocolate chips and shortening in a saucepan on stove.  Pour over cooled butterscotch Rice Crispy bars.  Refrigerate until chocolate hardens.