Add light corn syrup, peanut butter, sugars, and chocolate to a saucepan. Heat on low-medium flame and stir until smooth. Remove from heat. Add cream cheese and butter and mix well.

Add crisp rice cereal, one cup at a time, and stir between each cup. Flatten in a 9- x 13-inch pan, approximately 3/4-inch thick. Freeze until hard. Remove before serving.

Cut into 1.5- x 3-inch bars. Stand them up. Spread a layer of caramel on the top and place two candy melt discs at one side.