Line a 9x13-inch pan with parchment paper. Set aside.
Heat the peanut butter, honey, and coconut oil in a small saucepan over low heat. Stir to combine and heat until melted and becomes glossy.
Remove from the heat and add the protein powder, rice crispies, and the peanut butter mixture to a large mixing bowl. Stir with a wooden spoon or wet your hands and mix until combined.
Pour the rice-crispy mixture into the lined pan. Press the rice crispies firmly down to the bottom of the pan with your hands. Set aside.
Set up a double boiler on the stovetop.* Heat the pot over medium/low heat. Add the coconut oil, chocolate chips, and butterscotch chips to the top pot. When the mixture begins to melt, stir the ingredients constantly until the mixture is melted and becomes glossy.
Slowly add the chocolate protein powder to the melted chocolate, stirring until combined before adding more protein powder. When all of the protein powder has been added and mixed in, remove from heat.
Pour the chocolate over the rice crispies and use a spatula to evenly distribute. Sprinkle on coarse sea salt, if desired.
Place the pan in the refrigerator until set.
Serve immediately or store on the countertop for softer bars or in the refrigerator for a firmer bar.