Scotcheroos

Prepare the pan - Line the bottom and two sides of a 9x13-inch pan with a long piece of parchment paper. Spray with cooking spray.

Make the filling - Add the corn syrup and sugar to a medium saucepan over medium heat. Bring to a simmer and stir until the sugar is melted. Remove from the heat and stir in the peanut butter and vanilla until smooth.

Assemble the bars - Transfer the peanut butter mixture to a large bowl. Add the crispy rice cereal and stir using a wooden spoon until the cereal is well coated. Spread the mixture evenly into the prepared baking dish. You can lightly wet your hands and use them to press the mixture flat, if needed.

Make the topping - Place the butterscotch chips and chocolate chips in a small saucepan over low heat. Cook until melted, stirring frequently, about 3 minutes. Alternatively, microwave in 30-second increments in a microwave-safe bowl, stirring each time, until melted. Spread the chocolate mixture evenly over the cereal mixture in the baking dish. Sprinkle with flaky salt. Let rest until the chocolate is set, about 1 hour, before cutting into squares. If your kitchen is warm and the bars aren't setting up, transfer them to the fridge.