Begin by greasing a 9x13 inch baking dish with a little butter or coconut oil.
In a large mixing bowl, combine the unsweetened peanut butter, pure maple syrup (or honey), and unsalted butter (or coconut oil). Microwave the mixture in 30-second intervals, stirring in between, until melted and well combined. If using vanilla extract, stir it in at this stage.
Add the crispy rice cereal and sea salt into the bowl. Gently fold the cereal into the mixture until evenly coated.
Transfer the mixture into your prepared baking dish. Using a rubber spatula, press the mixture down evenly and compactly.
In a microwave-safe bowl, combine the chocolate chips, butterscotch chips, and remaining 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring until melted and smooth.
Pour the melted chocolate and butterscotch mixture over the pressed cereal layer in the baking dish. Use the spatula to spread it evenly across the top.
Place the baking dish in the refrigerator for at least 1 hour, or until the chocolate is set. Once set, cut into squares or bars and enjoy!
