Line a 9x13-inch baking dish with parchment paper or lightly grease it to prevent sticking.

In a medium saucepan over medium heat, combine the corn syrup and sugar. Stir continuously until the sugar dissolves and the mixture begins to boil.

Remove from heat immediately and stir in the creamy peanut butter until the mixture is smooth and consistent.

Fold in the crispy rice cereal, ensuring every piece is well coated with the peanut butter mixture.

Pour the prepared mixture into the lined dish, pressing it firmly and evenly into the bottom.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

Pour the melted chocolate mixture over the cereal layer, spreading it evenly using a spatula.

Allow the dish to cool at room temperature until the topping is set. Once cooled, cut into squares and enjoy!