Grease a 9x13-inch baking dish with non-stick cooking spray or butter. Set aside.

In a large mixing bowl, measure out 6 cups of rice krispie cereal. Set aside.

In a large saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring frequently, until the mixture begins to boil. Once it starts to boil, remove it from the heat immediately to avoid overcooking.

Stir in the creamy peanut butter until the mixture is smooth and well combined.

Pour the peanut butter mixture over the cereal. Stir until all the cereal is evenly coated.

Transfer the cereal mixture into the prepared dish. Spray your hands with a little bit of non-stick cooking spray and press the mixture evenly into the pan.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth. Be careful not to overheat. Pour the melted mixture over the cereal. Spread it evenly with a spatula or the back of a spoon.

Allow the bars to cool at room temperature until the chocolate topping is set. For faster results, you can place the pan in the refrigerator for about 30 minutes. Once set, cut into squares and serve. Scotcheroos will stay fresh for at least a week. Store them in an airtight container at room temperature. If the chocolate starts to soften, you can refrigerate the bars.