Spray an 8x8x2-inch baking pan with nonstick cooking spray.  Place a sheet of parchment or wax paper in the bottom and up two of the sides of the pan.  The parchment/wax paper will allow the bars to be easily taken out of the pan.  Set aside.

In a medium-size saucepan, combine the sugar and corn syrup.  Bring to a boil over medium heat, stirring constantly until sugar dissolves.  Remove from the heat and stir in the peanut butter until smooth.

Lightly crush the corn chips in the bag with your hands.  Pour the crushed chips into peanut butter mixture and stir to evenly combine.  Pour out into the prepared baking pan.  Using a piece of waxed paper, firmly press the chip mixture evenly into the pan.

Combine the chocolate and butterscotch chips in a microwave-safe bowl.  Melt for 1 minute on high.  Stir.  Continue to microwave in 30-second increments and stir until chips are melted and smooth.  Pour melted chips over the corn chip mixture in the pan.  Spread evenly with a spatula.  Let mixture stand for about 2 hours before cutting into bars.  Store in an air-tight container in the refrigerator for up to 7 days, or freeze for up to 3 months.