Put the rice krispies in a large bowl and set aside.

Line a sheet pan with parchment paper allowing it to hang over the long sides. Grease and set aside.

Stir the light corn syrup and granulated sugar in a saucepan and bring to a boil over medium heat stirring often.

Remove from heat and stir in the peanut butter.

Pour over the rice krispies and stir to coat.

Press into the sheet pan.

Melt the chocolate chips and butterscotch chips in the microwave for 45 seconds on high. Stir and then continue heating and stirring in 15-second intervals until smooth.

Spread over the scotcharoos in the pan. Allow the scotcharoos and frosting to cool and set for a few minutes. Bars should be soft enough to still be flexible but not so soft that they will fall apart.

Slowly roll up the bars starting on the long sides removing the parchment paper as you go. Press and squeeze any cracks or holes shut.

Use a sharp knife to slice the scotcharoos roll into pinwheels.