Preparation Steps

• In a large saucepan over medium heat, combine the corn syrup and sugar, stirring occasionally until the sugar is dissolved.
• Remove from heat and stir in the peanut butter until smooth.
• Add the crispy rice cereal to the mixture, stirring until well coated.
• Press the cereal mixture into a greased 9x13 inch baking dish.
• In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together, stirring every 30 seconds until smooth.
• Spread the melted chocolate mixture over the cereal base evenly.
• Let the scotcheroos cool until the chocolate is set before cutting into squares.