In a large saucepan over medium heat, combine granulated sugar, light corn syrup, and a pinch of salt. Stir constantly until the mixture comes to a boil. Once boiling, remove from heat.

Add the smooth peanut butter and vanilla extract to the hot mixture and stir until smooth and well combined.

Stir in the crispy rice cereal until evenly coated with the peanut butter mixture.

Press the mixture into a greased 9x13 inch baking dish, spreading it evenly and firmly.

In a separate microwave-safe bowl, combine the chocolate chips, butterscotch chips, and olive oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Pour the melted chocolate and butterscotch mixture over the pressed rice cereal base and spread it evenly.

Let the Scotcharoo bars cool at room temperature for about 30 minutes, or until the chocolate topping is set.

Once set, cut into squares or bars and serve. Enjoy your Scotcharoo Delight Bars!