Combine peanut butter, butter, and sugar in a mixing bowl. Add cereal. Mix well. Roll into 1″ balls and place on parchment lined baking sheet. Freeze 1 hour. Melt your chocolate chips and butterscotch chips in a double boiler or microwave (stirring every 30 seconds until smooth). Dip peanut butter balls into chocolate. Tap the side of the bowl to let excess drip off. Place truffles back onto baking sheet. Note: If the truffles start to get sticky while you are dipping them, place back in the freezer for 15 minutes. If you’d like to add a butterscotch drizzle, melt the remaining 1/4 cup of butterscotch chips and drizzle over the truffles.