In a large saucepan over medium heat, melt together the honey and sugar, whisking frequently until dissolved together, for approximately 3-4 minutes. Do not boil it, or it will get too hard once cooled, simply melt the two together.
Add peanut butter and melt until smooth. Stir in vanilla extract, if using.
Add in Rice Krispies and stir in until completely coated.
Spread evenly in a 9x13 pan; let cool completely. You can place in the fridge or let cool at room temperature.
Using a saucepan or microwave-safe bowl, melt milk chocolate chips and butterscotch chips with oil.
Spread melted chocolate on cooled Krispie treats. Sprinkle with salt flakes if desired. Let the topping cool completely so it hardens before cutting and serving. To speed up the process, you can place them in the fridge, but I recommend letting them come to room temperature again before serving.