Best Ever Scotcheroos

In a large saucepan, combine the corn syrup and sugar over medium heat. Stir constantly until the mixture comes to a boil.
Once boiling, reduce the heat and stir in the peanut butter. Continue stirring until smooth and fully combined.
Remove the saucepan from the heat and add the crispy rice cereal. Stir well to coat the cereal evenly with the peanut butter mixture.
Press the mixture into a greased 9×13-inch baking dish, spreading it evenly with a spatula or the back of a spoon.
In a separate microwave-safe bowl, combine the semisweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring after each, until the chips are melted and smooth.
Pour the melted chocolate and butterscotch mixture over the pressed cereal mixture in the baking dish. Spread it evenly with a spatula.
Allow the Scotcheroos to cool completely at room temperature, or refrigerate for quicker cooling. Once set, cut into squares or bars and serve.
Serving and Storage Tips