Step 1

Spray a mini muffin pan with nonstick cooking spray.

Step 2

Heat syrup, peanut butter and sugar over medium heat until smooth and sugar has been dissolved. Remove from heat.

Step 3

Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir until completely coated.

Step 4

Scoop mixture into the muffin tin using a medium cookie scoop (2 Tbsp. scoop). Press down with spoon to flatten.Allow scotcheroos to cool 15 minutes.Remove scotcheroos from muffin pan and place on serving dish.

Step 5

Melt chocolate chips and butterscotch chips in a double boiler or microwave.

Step 6

Spoon chocolate over each scotcheroo.