1. Prep: Grease a 9×13″ pan or line with parchment paper.
2. Make base: In a large saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring until sugar dissolves (~2–3 min). Remove from heat.
3. Add peanut butter: Stir in peanut butter until smooth and fully melted.
4. Mix in cereal: Gently fold in rice cereal until evenly coated.
5. Press into pan: Transfer mixture to prepared pan. Press firmly with a greased spatula or wax paper.
6. Melt topping: In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave in 30-second intervals, stirring between, until smooth.
7. Top & set: Spread melted topping evenly over cereal base. Cool at room temperature until set (about 1 hour), or chill 20–30 minutes for faster setting.
8. Cut into squares and serve!

💡 Pro Tips:
– For extra crunch, add ½ cup chopped peanuts to the cereal mix.
– Store in an airtight container at room temp for up to 5 days (or fridge in warm climates).
– Use dairy-free chocolate chips and sunflower butter for a nut-free version.

Prep Time & Nutrition (per bar, makes 24):