In a large pot, combine your granulated sugar and corn syrup. Place it over medium-high heat and cook until all the sugar is dissolved, stirring continuously.
Remove the pot from the heat and mix in peanut butter. Gently mix in the cereal. Transfer the mixture to the 9 x 13 pan and gently press into an even layer.
In a medium mixing bowl, combine the semi-sweet chocolate chips and butterscotch. Microwave for 30 seconds increments until all the chocolate has melted, stirring in between. Spread the mixture over the rice krispies.
Place them into the refrigerator for only thirty minutes for the chocolate to set up. Cut the scotcheroos into individual squares.