Lightly grease a 9x13-inch baking dish and set aside.

Place a large saucepan over low heat and add the butter. Melt it completely.

Add the mini marshmallows and peanut butter to the melted butter. Stir constantly until the mixture is smooth and fully combined. Remove from heat.

Immediately add the Rice Krispies and stir until all the cereal is evenly coated.

Press the mixture firmly into the prepared pan. Tip: lightly spray your hands or a spatula with nonstick spray so the mixture doesn’t stick.

In a microwave-safe bowl, combine the semisweet chocolate chips and 1 tsp of coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth.

Pour and spread the melted chocolate over the pressed cereal mixture in an even layer.

In a second microwave-safe bowl, melt the butterscotch chips with the remaining 1 tsp of coconut oil the same way.

Drizzle the melted butterscotch over the chocolate in thin zigzags or swirls. Use a toothpick or chopstick to gently swirl the two into a marbled pattern — don’t overmix.

Chill the pan in the refrigerator for about an hour, or until the topping is completely set.

Slice into squares and enjoy.