Step 1

Line a 9 x 13-inch baking dish with parchment paper. Set aside.

Step 2

To a large mixing bowl, add crispy rice cereal. Set aside.

Step 3

To a medium saucepan over low heat, add corn syrup and sugar. Whisk continuously to create a grainy paste.

Step 4

Once paste is formed, increase the burner heat and allow the mixture to come to a boil, then immediately remove from the heat.

Step 5

Stir in peanut butter. Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine.

Step 6

Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish.

Step 7

To a microwaveable bowl, add the chocolate and butterscotch chips. Microwave on High power in 30-second intervals, stirring between each, until mixture is smooth.

Step 8

Pour over the top of the cereal bars and use an offset spatula to spread into an even layer.

Step 9

Refrigerate for 1 hour. Remove from the refrigerator and allow the scotcheroos to come to room temperature for easier cutting.