A no-bake favorite that blends crispy, chewy, and chocolatey layers into one irresistible treat.
What Makes This Recipe Special
Scotcheroos are the ultimate crowd-pleaser. Combining creamy peanut butter, crispy cereal, and a rich chocolate-butterscotch topping, they’re indulgent without requiring any baking. Ready in just 20 minutes, they’re perfect for potlucks, holidays, or whenever you need a fast, sweet fix.
Ingredients
-
1 cup light corn syrup
-
1 cup granulated sugar
-
1 cup smooth peanut butter
-
6 cups Rice Krispies cereal
-
1 cup semi-sweet chocolate chips
-
1 cup butterscotch chips
Instructions
1. Make the Base
In a saucepan over medium heat, combine corn syrup and sugar. Stir until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in peanut butter until smooth. Pour the mixture over Rice Krispies in a large bowl and stir to coat. Press evenly into a greased 9×13 inch baking dish.
2. Prepare the Topping
In a microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring each time, until fully melted and smooth. Pour over the Rice Krispies layer and spread evenly.
3. Set and Slice
Allow the bars to cool completely at room temperature until the topping is firm. Slice into squares and serve.
How to Enjoy Scotcheroos
Cut them into bite-sized squares for easy serving. They’re fantastic on dessert trays, in lunchboxes, or alongside a cup of coffee for an afternoon snack.
Storage Tips
Keep Scotcheroos in an airtight container at room temperature for up to one week. For extended freshness, store in the fridge with parchment between layers. They also freeze well—just wrap tightly in plastic and freeze for up to 3 months.
Helpful Tips
-
Boil the syrup and sugar just until bubbling—don’t overcook or the bars may turn hard.
-
A spatula greased with oil or butter helps spread the mixture evenly in the pan.
-
Want extra shine on top? Smooth the melted topping with an offset spatula while still warm.
Creative Variations
Swap Rice Krispies for cornflakes or puffed rice for a new texture. Add chopped peanuts or pecans for crunch, or sprinkle flaky sea salt over the chocolate layer for a gourmet twist.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes! It will add a nice crunch, though it may make the base slightly denser.
What if I don’t have butterscotch chips?
You can use all chocolate chips or replace with white chocolate chips for a different spin.
Can Scotcheroos be frozen?
Absolutely. Wrap them tightly in plastic and store in a freezer-safe container. They’ll last for up to 3 months.
Classic Scotcheroos with Peanut Butter & Chocolate
Ingredients
Method
- In a saucepan over medium heat, combine the corn syrup and sugar. Stir until the mixture comes to a boil and the sugar has dissolved. Remove from heat and stir in peanut butter until smooth.
- In a large bowl, pour the peanut butter mixture over the Rice Krispies cereal. Stir until the cereal is evenly coated.
- Press the mixture into a greased 9x13 inch baking dish.
- In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30-second intervals until smooth.
- Pour the melted chocolate mixture over the cooled Rice Krispies layer and spread evenly.
- Let it cool completely before cutting into squares and serving.