Prepare a spacious bowl and pour in the Rice Krispies cereal. Ensure the bowl is set aside in close proximity for the following steps.

Utilize a medium-sized saucepan and combine the granulated sugar, smooth peanut butter, and light corn syrup. Place the saucepan over a medium-high heat setting. Continuously stir the mixture to ensure even heat distribution and to prevent any potential caramelization of the sugar.

Once the aforementioned mixture achieves a boiling point, promptly transfer it onto the Rice Krispies cereal. Mix thoroughly, ensuring that the cereal is evenly coated with the mixture.

Distribute the coated Rice Krispies evenly into a lubricated 9-x-13-inch baking dish. Use a spatula or the back of a spoon to press the mixture gently into the dish, ensuring a uniform distribution.

In a separate, smaller saucepan, combine the semisweet chocolate chips and the butterscotch chips. Set the saucepan over low heat, stirring constantly to ensure a homogeneous melt and to prevent any scorching of the chocolate.

Once the chips are fully melted and the mixture is smooth, pour it over the pressed Rice Krispies in the baking dish, ensuring an even spread.

Allow the completed Scotcheroos to set for a minimum of 30 minutes prior to serving. Upon setting, utilize a sharp knife to portion and serve as desired.