Prepare your baking pan by greasing it or lining it with parchment paper.

In a saucepan, combine corn syrup and sugar, stirring over medium heat until boiling.

Remove from heat and stir in the peanut butter until smooth.

Carefully fold in the crispy rice cereal until fully coated.

Spread the mixture into the prepared baking pan, pressing it down firmly but gently.

Melt the chocolate and butterscotch chips together in a microwave-safe bowl or over a double boiler.

Pour the melted chocolate mixture over the cooled cereal layer, spreading it evenly.

Allow the Scotcheroos to cool completely before cutting into squares.