Step 1

Grease a jelly roll pan and line it with parchment paper. Butter the parchment paper lightly. Set it aside.

Step 2

In a medium saucepan, bring sugar and corn syrup to a boil. Remove the mixture from the heat and stir in the peanut butter.

Step 3

Add Rice Krispies to a large mixing bowl. Pour the peanut butter mixture over top and stir to combine.

Step 4

Press the Rice Krispie mixture evenly into the prepared jelly roll pan. Butter your hands and press it down firmly.

Step 5

Melt chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-minute increments, stirring until smooth.

Step 6

Spread chocolate over the Rice Krispie mixture. Let the scotcheroos set for approximately 30 minutes.

Step 7

Once again, butter your hands before rolling the pinwheels. Beginning at one side of the pan, roll scotcheroos up into a large log, pressing as you roll. Some chocolate may sleep out, but don't worry!

Step 8

Let the pan sit again to set up. You can also place them in the refrigerator for 15-20 minutes until they are ready to slice.

Step 9

Once the log is set, slice it into approximately 15 pieces. Place in an air-tight container, layering with parchment paper.

Step 10

Store in refrigerator to fully set up. Remove for 30 minutes before serving or they will be too firm to eat.