Spray a mini muffin pan with nonstick cooking spray.
Heat syrup, peanut butter and sugar over medium heat until smooth and sugar has been dissolved. Remove from heat.
Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir until completely coated.
Scoop mixture into the muffin tin using a medium cookie scoop (2 Tbsp. scoop). Press down with spoon to flatten.Allow scotcheroos to cool 15 minutes.Remove scotcheroos from muffin pan and place on serving dish.
Melt chocolate chips and butterscotch chips in a double boiler or microwave.
Spoon chocolate over each scotcheroo.
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Notes
This recipe makes 30 mini muffin-sized treats or 15 regular muffin-sized treats. Most mini muffin pans have 24 cavities. I usually make 24 mini bites and 3 regular muffin-sized treats.For more chocolate flavor you can make these with cocoa pebbles cereal.