With this scotcheroos recipe in your arsenal, you'll always have a party-perfect dessert. Scotcheroo bars are best-love treat and likely to be the first dessert devoured from the party table.
Line a 13x9x2 in baking pan with parchment paper, letting the parchment extend up the 13-inch sides of the pan. In a 4-qt saucepan combine sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat. Stir in peanut butter until mixture is smooth and thoroughly combined.
Add cereal to peanut butter mixture and stir until cereal is well-coated. Transfer mixture to prepared baking pan, spreading evenly. Use the back of a spoon to make to surface as smooth as possible.
Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave on high 30 seconds; stir. Microwave 30 seconds more; stir again. Continue cooking in 30-second intervals until mixture is melted and smooth. Pour over cereal mixture in pan, spreading evenly. Let stand 2 hours or until firm. (Or chill for 30 minutes.) Use parchment to lift the bars out of the pan. Use a sharp knife to cut into 2-inch square bars. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. Bring to room temperature before serving.