Begin by lining two baking sheets with parchment or wax paper.

In a medium saucepan, combine 1 cup of light corn syrup and 1 cup of granulated sugar. Heat over medium heat until it comes to a gentle boil.

Stir in 2 cups of creamy peanut butter into the hot syrup and sugar mixture until smooth.

Pour the peanut butter mixture over 6 cups of Chex cereal and gently fold together.

Create mounds of the Chex mixture on the prepared baking sheets, about 1.5 inches high.

In a microwave-safe bowl, combine 1 cup each of chocolate chips and butterscotch chips with an additional 1 cup of peanut butter. Microwave until melted and smooth.

Drizzle the melted topping over each stacked mound.

Let them sit at room temperature or refrigerate for about 15 minutes to set the topping.

Store any leftovers in an airtight container at room temperature for up to 5 days.