Step 1

Line a 9x13" baking dish with parchment paper and set aside.

Step 2

Combine sugar and corn syrup in a pot over medium-high heat. Stir and bring mixture to a small boil for just 1 minute. Remove from heat and stir in peanut butter until smooth.

Step 3

Pour peanut butter mixture over puffed rice cereal in a large bowl and stir to coat. Transfer coated cereal to the prepared baking dish and gently press to an even layer.

Step 4

Meanwhile combine milk chocolate chips and butterscotch chips in a microwaveable safe dish and heat in 30 second increments, stirring in between, until mixture is smooth. Pour over cereal and spread evenly.

Step 5

Let bars cool completely and let chocolate set before lifting the edges of parchment up and out of baking dish and slicing. Keep stored in an airtight container on counter top for up to 7 days. Enjoy!