Butter the Pan: Grease a 9x13-inch baking pan with butter to prevent sticking and make it easier to remove the bars once they’re set. Set the pan aside.

Prepare the Peanut Butter Mixture: In a large pot, combine the peanut butter, corn syrup, and sugar. Heat over medium, stirring constantly, until the peanut butter has melted and the mixture is well combined. Allow it to come to a gentle boil, then remove it from heat.

Combine with Cereal: Fold the crisp rice cereal into the peanut butter mixture until fully incorporated. Pour the mixture into the prepared baking pan, using buttered hands to press it down firmly and evenly.

Melt the Chocolate and Butterscotch Chips: In a medium saucepan over medium-low heat, combine the chocolate chips and butterscotch chips. Stir continuously until the chips have melted and the mixture is smooth. Spread this chocolate-butterscotch topping evenly over the cereal layer.

Cool and Slice: Allow the bars to cool at room temperature for about 20 minutes, or until fully set. Once cooled, slice into 24 squares for serving.