Prepare a 9x13 baking pan with non-stick cooking spray, then set aside.
Combine corn syrup and sugar in a medium saucepan. Cook on medium heat, stirring frequently, until the sugar dissolves and the mixture just starts to boil. Once it starts bubbling, immediately remove from heat.
After removing the mixture from heat, add in the peanut butter and mix well. Once the mixture is well combined, stir in the rice cereal and stir well until it’s all coated. Scoop the mixture into the prepared baking pan and spread the mixture evenly throughout the pan.
Melt your chocolate and butterscotch chips together. This can be done in a saucepan over low heat, with constant stirring. You can also do this in the microwave, just take care not to overheat the chocolate, which will cause it to seize. I recommend placing in a microwave safe bowl and microwaving for 30 seconds at half power, giving a good stir, then repeating. It’ll take a few minutes, but the stopping and stirring step helps make sure you don’t overcook the chocolate.
Spread the chocolate mixture over the rice krispies layer. You’ll want to give the chocolate topping 1-2 hours to firm up for the best results. Once the chocolate has firmed up, you can cut the bars. I usually cut them into about 18 bars, but you could cut them even smaller.