Spray a 9x13 pan with nonstick cooking spray. Set aside.

In a large saucepan, over medium heat, whisk sugar and corn syrup. Continue whisking while cooking until sugar is dissolved and the mixture starts to boil. Remove pan from heat.

Stir in the peanut butter until well mixed.

Stir in gluten-free crispy rice cereal until all of the cereal is well coated.

Scoop mixture into greased pan and press evenly. Set aside.

In a small saucepan, over low heat, melt butterscotch and chocolate chips, stirring constantly. (This step can be done in a microwave safe bowl, microwaving in short increments, stirring frequently.)

Spread butterscotch/chocolate mixture over cereal mixture in pan. Let cool until firm, then cut into bars. I often put in the refrigerator for about a half hour to help the topping set more quickly.