Start by greasing your 9x13-inch baking dish or lining it with parchment paper.

In a large saucepan, combine the light brown sugar and creamy peanut butter over medium heat. Stir constantly until the mixture is smooth and well combined, about 2-3 minutes.

Remove the saucepan from heat and quickly stir in the crispy rice cereal until every piece is coated.

Pour the mixture into the prepared baking dish and press it down firmly with a spatula or your hands.

In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Pour the melted chocolate mixture over the pressed cereal base and spread it evenly with a spatula.

Allow the Scotcheroos to cool at room temperature for about 30 minutes.

Once set, cut the Scotcheroos into squares or rectangles and serve.