In a large pan, combine the corn syrup, tbsp of butter, and sugar over medium heat. Stir continuously until it starts to boil.
Take the pan off the heat and add in the vanilla extract and peanut butter. Stir until combined.
Pour the rice krispies into the mix and fold them into each other until completely covered.
Pour the rice krispies into the greased baking dish and press it down with a spatula to the edges evenly.
In a pan, melt the chocolate chips, butterscotch chips, and butter until smooth. You can also use the microwave at 30 second intervals, stirring until melted.
Pour it on top of the rice krispies and smooth it out with a spoon.
Chill in the fridge 20 minutes until the topping is hardened.