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A plate of homemade Scotcharoos, a delicious treat with peanut butter and chocolate.

Best Scotcheroos with Butterscotch & Chocolate Topping

These classic no-bake Scotcheroos feature a crispy peanut butter and cereal base, topped with a luscious blend of melted butterscotch and chocolate. A perfect treat for any occasion, they are quick to prepare and always a crowd-pleaser.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 16 squares
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup Peanut Butter creamy
  • 1 cup Light Corn Syrup
  • 1 cup Granulated Sugar
  • 6 cups Puffed Rice Cereal
Topping
  • 1 cup Butterscotch Chips
  • 1 cup Semi-Sweet Chocolate Chips

Equipment

  • Saucepan
  • Large Mixing Bowl
  • 9x13 inch Baking Pan
  • Spatula

Method
 

Preparation
  1. In a large saucepan, combine sugar and corn syrup over medium heat; bring to a boil, then remove from heat and stir in peanut butter until melted and smooth.
  2. Add the puffed rice cereal to the peanut butter mixture, mixing gently until all cereal is evenly coated, then press firmly into a greased 9x13 inch baking pan.
  3. For the topping, melt butterscotch and chocolate chips together until smooth, then spread evenly over the cereal base.
  4. Allow the Scotcheroos to cool completely at room temperature or chill in the refrigerator before cutting into squares and serving.

Notes

For easier cutting, allow the Scotcheroos to chill completely in the refrigerator before slicing. You can also slightly warm your knife for cleaner cuts through the topping.