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Delicious Scotcharoos bars made with chocolate and butterscotch on a wooden table

Classic Scotcheroos Dessert

These classic no-bake Scotcheroos feature a delightful combination of crispy rice cereal, creamy peanut butter, and a sweet butterscotch-chocolate topping, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 16 squares
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Scotcheroos Base
  • 1 cup Sugar
  • 1 cup Light Corn Syrup
  • 1 cup Creamy Peanut Butter
  • 6 cups Rice Krispies Cereal
Topping
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips

Equipment

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

Method
 

Preparation
  1. In a large saucepan, combine sugar and corn syrup over medium heat. Bring to a rolling boil and immediately remove from heat.
  2. Stir in the peanut butter until completely melted and smooth. Promptly add the Rice Krispies cereal and mix until fully coated.
  3. Press the mixture evenly into a greased 9x13 inch baking pan using a buttered spatula or wax paper.
Topping & Finishing
  1. In a microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  2. Pour the melted topping over the Rice Krispies mixture and spread evenly. Allow to cool and set completely at room temperature or in the refrigerator before cutting into squares.

Notes

Ensure the sugar and corn syrup mixture doesn't boil too long, or the Scotcheroos will be too hard. For easier spreading of the topping, slightly cool the cereal mixture before adding it, but don't let it fully set.