1. Prepare the Peanut Butter Mixture: In a saucepan, heat corn syrup and sugar over medium heat until the sugar dissolves and the mixture begins to boil. Remove from heat, stir in peanut butter and vanilla extract until smooth.
2. Create the Cereal Base: Pour the peanut butter mixture over the crispy rice cereal in a large bowl. Mix well, then press into a greased 9×13 inch baking dish.
3. Make the Chocolate Butterscotch Layer: Microwave chocolate chips, butterscotch chips, and coconut oil in 30-second intervals until smooth. Spread over the cereal base.
4. Setting: Allow to set at room temperature for about 2 hours, or refrigerate for 1 hour. Cut into bars once set.

Notes:

• For a gluten-free version, ensure that the crispy rice cereal is certified gluten-free.
• Natural peanut butter can be used, but it might change the consistency slightly.