Line a 9x13 inch baking pan with wax paper and spray with cooking spray.
Heat the corn syrup and sugar in a large pot over medium heat. Stir the mixture until the sugar dissolves and the mixture begins to boil. Remove the mixture from the heat and stir in the peanut butter until incorporated.
Add the rice krispies and oreos to the peanut butter mixture and mix until they are well coated.
Transfer this mixture to the baking pan, making sure to press it down firmly. Set for about 15 minutes in the refrigerator or 25 minutes on the counter.
In a small pot over low heat, melt the chocolate chips and the oil, stirring occasionally until it’s smooth. This may take up to 10 minutes, but keep the heat on low to avoid burning the chocolate.
Pour the chocolate over the cereal layer.
Place the 6 rough chopped oreos on top of the chocolate, gently pushing them into the chocolate. Refrigerate until set, up to one hour, but do not cover at this time.
Remove the scotcheroos from the pan using the wax paper. Cut into 2 inch bars using a large knife. Store in an air tight container.