• Line a 9×13 baking pan with parchment paper or tin foil. Spray with cooking spray and set aside.
• Pour the crispy rice cereal into a large bowl and set aside.
• In a medium pot over medium-high heat, combine the sugar, corn syrup and butter. Bring just to a boil, stirring constantly, then remove from the heat as soon as it starts bubbling. Stir in the peanut butter, vanilla extract and salt.
• Pour the peanut butter mixture over the crispy rice cereal and quickly stir to combine.
• Transfer the coated crispy rice to the prepared baking pan and press it into a smooth, even layer.

Make the Topping:

• In a medium microwave safe bowl, combine the semisweet chocolate chips, 1 cup of the butterscotch chips, and 1 ½ tablespoons peanut butter.
• Microwave for 1 minute, stirring every 20 seconds until smooth and melted. Set aside.
• In a small microwave safe bowl, add the remaining ½ cup butterscotch chips and ½ tablespoon peanut butter. Microwave for 1 minute, stirring every 20 seconds until smooth and melted.
• Spread melted chocolate/butterscotch evenly over the scotcheroos. Dollop the melted butterscotch chip mixture over the chocolate and then drag a butter knife through the chocolate/butterscotch to create swirls.
• Let the bars sit for 1 hour before slicing. (You can also place them in the fridge to speed this up!) Slice and enjoy!