Line a 9x13" pan with cooking spray or parchment paper. (I like to lightly spray my dish with cooking spray then line with parchment so it stays in place well)

Measure out the peanut butter and set aside. Measure out the rice crispy cereal and set aside.

In a large pot, combine the sugar and corn syrup. Mix over medium-low heat. You want to just dissolve the sugar. As soon as the sugar is dissolved remove from the heat and stir in the peanut butter. Don't let it boil! If you see bubbles around the side immediately remove from heat.

After the peanut butter is combined add the cereal and stir. Once it is all mixed, press it into the baking dish.

In a microwave safe bowl, melt the chocolate chips and butterscotch chips according to the package directions. I usually do 30 second increments and stir until smooth. You can also do this over the stove if needed.

Pour the chocolate mixture over the bars and spread until smooth. I like to give it a good shake back and forth to smooth it out! Sprinkle with the flakey sea salt (optional but super good!)

Cut the bars at room temperature, after the chocolate has set up. These are best eaten at room temp. but to speed up the chocolate getting firm you can place in the fridge. Enjoy!