In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.
Bring to a boil and remove from heat.
Stir in peanut butter.
Add 5 cups of Rice Krispies. If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard. This is the key to making them soft instead of hard. I pretty much always use 5 cups.
Line a muffin pan with liners and then spray with a non-stick spray. You can use regular size muffin pans or mini muffin pans.
Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.
In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.
Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.
Let cool and then you are ready to serve and eat. No cutting required!