• Grease a 13x9 inch dish generously with non-stick spray. Set aside.
• Measure out 6 cups of puffed rice cereal and place in a large mixing bowl. Set aside.
• Place butter in a saucepan.
• Add sugar and corn syrup to the pan.
• Heat mixture over medium heat stirring continuously with a rubber spatula to combine all the ingredients together.
• Once the mixture changes from gritty to smooth and just begins to bubble along the edges of the pan, immediately remove the pan from heat.
• Add peanut butter and stir to combine until you have a smooth creamy mixture.
• Add the peanut butter mixture to the rice cereal and stir to combine making sure all the cereal is coated with the peanut butter mixture.
• Transfer mixture to the prepared 13x9 inch pan.
• Use a piece of parchment paper to smooth out the cereal into and even layer in the pan. Set aside.

Make the Chocolate Butterscotch Topping:

• Place chocolate and butterscotch chips in a microwave safe dish.
• Heat chips in the microwave at 20 second intervals, stirring chips together between each interval, until you have a smooth creamy consistency.
• Spread topping over rice cereal base in an even layer with a rubber spatula.
• Allow scotcheroos and topping to set up for 2 hours, then cut into squares to serve.