Generously spray sheet pan with cooking spray.  Combine sugar and corn syrup in large stock pot.  Heat over medium-high heat, stirring frequently until sugar is dissolved and the mixture just begins to boil around the edges.  Remove from heat.  Stir in peanut butter, mixing until well combined.  Add crispy rice cereal; mix well.  Pour into greased 13 x 9 inch pan and pat into place.

Melt milk chocolate and butterscotch chips over low heat in a large saucepan, stirring frequently.  Pour over cereal mixture and spread to edges.  Cool for at least 45 minutes, or until firm.  Cut into bars.

Recipe Tip:  Almond butter may be substituted for the peanut butter.