• Begin by heating a saucepan over medium-low heat. Add sugar and corn syrup, stirring until fully dissolved. Be careful not to let it boil. Once dissolved, remove from heat and add peanut butter, stirring until combined.
• Fold in the Rice Krispies cereal, ensuring they are well coated. Prepare a 9 x 13 pan by either spraying it with non-stick cooking spray or using parchment paper. Pour the mixture into the pan and press it down with a spatula.

**Chocolate Butterscotch Topping:**

• In a microwave-safe bowl, combine butterscotch chips, milk chocolate chips, semi-sweet chocolate chips, and oil. Microwave at 50% power for 30-second intervals, stirring well after each round. Continue until fully melted.
• Once melted, pour the chocolate butterscotch mixture over the peanut butter bars. Spread it evenly using an offset spatula. For an extra touch, sprinkle with sea salt flakes.
• Allow the bars to chill in the refrigerator or freezer for at least 20-30 minutes to set. Once set, cut them into small squares and serve.