Grease a jelly roll pan and line it with parchment paper. Butter the parchment paper lightly. Set it aside.

In a medium saucepan, bring sugar and corn syrup to a boil. Remove the mixture from the heat and stir in the peanut butter. 

Add Rice Krispies to a large mixing bowl. Pour the peanut butter mixture over top and stir to combine.

Press the Rice Krispie mixture evenly into the prepared jelly roll pan. Butter your hands and press it down firmly. 

Melt chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-second increments, stirring until smooth. 

Spread chocolate over the Rice Krispie mixture. Let the scotcheroos set for approximately 30 minutes.

Once again, butter your hands before rolling the pinwheels. Beginning at one side of the pan, roll scotcheroos up into a large log, pressing as you roll. Some chocolate may seep out, but don't worry!

Let the pan sit again to set up. You can also place them in the refrigerator for 15-20 minutes until they are ready to slice.

Once the log is set, slice it into approximately 15 pieces. Place in an air-tight container, layering with parchment paper.

Store in refrigerator to fully set up. Remove for 30 minutes before serving or they will be too firm to eat.