Line a 9x9 inch baking pan with parchment paper or spray well with cooking spray.
Pour rice krispies cereal in a large bowl and set aside for now.
In a large saucepan over medium heat, bring the honey and light brown sugar just barely to a simmer while stirring constantly.
Once the mixture starts to bubble, even at the edges, remove from the heat and stir in the peanut butter. Mix until the peanut butter has completely melted and incorporated into the mixture.
Pour the peanut butter mixture into the bowl holding the rice krispies cereal and gently fold it into the cereal until it is evenly coated.
Press the mixture into the prepared baking pan, using greased fingers or a spatula to create an even layer.
In a microwavable safe large bowl, mix the butterscotch chips and semi-sweet chocolate chips together.
Microwave on high for 30 seconds and then stir well.
Heat again for 30 seconds, stir well and then repeat, if necessary, in increments of 15 seconds until completely melted.
Pour the chocolate and butterscotch mixture over the rice krispies spread into an even layer with a spreading spatula.
Let sit at room temperature, about 3-4 hours or until completely set, before cutting and serving.
To Store: These Scotcheroos should be stored well covered or in an airtight container at room temperature for up to 1 week. They can be stored in the refrigerator for slightly longer, but they tend to dry out and get hard more quickly. I recommend bringing them to room temperature before serving.
To Freeze: This recipe does not freeze well.
You can put your Scotcheroos in the refrigerator to set more quickly, about 30 minutes to 1 hour, but make sure to bring them back to room temperature before cutting and serving or they will be very difficult to cut.
Do not overheat the sugar. If you heat the sugar too much it will give you very hard Scotcheroos, which are not very pleasant to eat. Don’t walk away from the saucepan while you’re cooking it, stay and stir it so that the honey and sugar can heat evenly and quickly. As soon as it becomes a hot liquid and just begins to bubble slightly, it is ready. The point of this step is really just to melt the sugar so that it is a liquid, it doesn’t need to be “cooked” per say. Remove it from the heat and stir in the peanut butter immediately.
Be gentle with the Rice Krispies cereal. When you’re mixing it into the sugar mixture, use large, gentle motions. There will be enough coating for all the cereal but it is better to be gentle as you’re mixing so that you don’t pulverize the cereal into powder.
Use your fingers but be careful! I like using my fingers to push the treats down into an even layer but be aware that the mixture will still be hot in some areas. One trick is to cut a large piece of parchment paper and use it as a barrier between your fingers and the bars so that you don’t get burnt, or sticky.
Don’t overheat your chocolate! If you put the chocolate in the microwave for too long it may overheat and seize up. Start with 30 seconds and be sure to stir the chips well before heating again. After the first 60 seconds cut down to 10-15 second intervals and always remember to stir. Sometimes the chips are melted, or mostly melted, but maintain their shape until they are stirred.
Be creative! Feel free to add in some nuts, chopped candy bars or other favorite add-ins, either to the bars or on top of the chocolate before it sets. Make this recipe your own!