Scotcheroos

Quick Summary

Scotcheroos are an easy no-bake dessert made with crispy rice cereal, peanut butter, chocolate chips, and butterscotch chips. Basically, the ultimate Rice Krispie Treats. They are always a crowd pleaser!

scotcheroos

Scotcheroos!!!!

If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED!

Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets sprinkled on at the end. They are basically the perfect no-bake treat!

And if you are wondering if peanut butter, chocolate, and butterscotch go together? The answer is a big fat YES! The combo is sooooo decadent!

Every time I take a pan of scotcheroos to a potluck or party, they are always the first dessert to go! Everyone loves a classic scotcheroo! They are nostalgic and the name is fun to say too:)

how to make scotcheroos

Scotcheroo Ingredients

  • Peanut butter– use a creamy peanut butter like Skippy or Jif.
  • Light corn syrup– the corn syrup (Karo) sweetens the bars and makes them chewy. If you don’t want to use corn syrup, I know others have had success with using honey.
  • Brown sugar– I prefer brown sugar over granulated sugar. Keeps the bars extra chewy and adds a slight caramel flavor.
  • Butter– a must!
  • Vanilla extract– always vanilla!
  • Salt– to balance out the sweet!
  • Crispy rice cereal– Use classic Rice Krispies! If you are a chocolate lover, you can make them with chocolate Rice Krispies.
  • Chocolate chips– I prefer semi-sweet, but you can use milk chocolate chips.
  • Butterscotch chipsGuittard is my favorite brand.
  • Flaky sea salt– for sprinkling on bars! I love sweet and salty!
easy scotcheroos

How to Make Scotcheroos

  • Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out, and gently spray with nonstick cooking spray. Set aside.
  • In a large pot, combine the peanut butter, corn syrup, brown sugar, and butter. Heat over medium heat, stirring until the sugar has dissolved and the mixture is smooth. Do NOT boil the mixture. If you do, you will end up with dry sccotcheroos and you don’t want that. You only need to cook the mixture long enough so the sugar can dissolve. As soon as it starts bubbling, remove from the heat. It’s done!
  • With the pan off of the heat, pour in the cereal and gently stir until combined.
  • Scrape the mixture into the prepared pan and spread with a spatula until the mixture is evenly in the pan. DON’T press down firmly and compact the mixture or the bars will harden as they cool and not be chewy.
  • In a medium microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave on HIGH in 30-second intervals, stirring after every 30 seconds, until chocolate is melted and smooth.
  • Pour the melted chocolate over the bars and spread evenly with a spatula. Sprinkle with flaky sea salt. Don’t cut until the chocolate is set. To speed up the process, you can transfer the pan to the refrigerator and chill for about 30 minutes.
  • Use the parchment paper to lift the bars out of the pan. Use a sharp knife to cut the scotheroos into squares.

How to Store

Store the bars covered at room temperature for up to five days. Don’t keep in the fridge or they will dry out.

To freeze, allow topping to set, cut into bars, and place in a freezer bag or freezer container. Freeze for up to 3 months. To thaw, let sit out at room temperature before serving.

scotcheroos recipe

More Easy Desserts

Scotcheroos

Scotcheroos are an easy no-bake dessert made with crispy rice cereal, peanut butter, chocolate chips, and butterscotch chips. Basically, the ultimate Rice Krispie Treats. They are always a crowd pleaser!
5 from 2 votes

Ingredients
  

  • 1 1/4 cups creamy peanut butter, like Skippy or Jif
  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • Flaky sea salt, for sprinkling on bars

Instructions
 

  • Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out, and gently spray with nonstick cooking spray. Set aside.
  • In a large pot, combine the peanut butter, corn syrup, brown sugar, and butter. Heat over medium heat, stirring until the sugar has dissolved and the mixture is smooth. Do NOT boil the mixture. Remove from heat when the mixture just begins to bubble along the sides of the pan.
  • With the pan off of the heat, add in the vanilla, salt, and cereal. Stir until combined.
  • Scrape the mixture into the prepared pan and spread with a spatula until the mixture is evenly in the pan. DON’T press down firmly and compact the mixture or the bars will harden as they cool and not be chewy.
  • In a medium microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave on HIGH in 30-second intervals, stirring after every 30 seconds, until chocolate is melted and smooth.
  • Pour the melted chocolate over the bars and spread evenly with a spatula. Sprinkle with flaky sea salt. Transfer the pan to the refrigerator and chill for about 30 minutes, or until the chocolate is set.
  • Use the parchment paper to lift the bars out of the pan. Use a sharp knife to cut the scotheroos into squares.

Notes

Store in an airtight container on the counter for up to 4 days.

Nutrition

Calories: 243kcal, Carbohydrates: 35g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 150mg, Potassium: 145mg, Fiber: 1g, Sugar: 27g, Vitamin A: 40IU, Calcium: 19mg, Iron: 1mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. this recipe is a must-have for any gathering in our family – we make ours with Special K cereal instead of Rice Krispies – seems to make them even more chewier.

  2. Way too complicated. :-). Mom’s recipe: One cup each Karo, granulated sugar, PB, butterscotch chips and milk chocolate chips. Big hit at every church, school and other various social gatherings.

  3. You have altered the recipe that the big cereal company has on their website…I’ll have to try your version. These are literally the only treat I make that I cannot walk away from! So amazingly delicious! You are hilarious for even saying they can be stored for five days. They don’t last 24 hours at my house

    1. We grew up making them, but I put my spin on them. I think they are even better with a few minor adjustments:) I hope you love them! And you are right, they never last long:)

  4. 5 stars
    Maria, your recipes never disappoint and these yummy Krispy treats are no exception. Love the butterscotch/chocolate topping. Everyone LOVED them.
    Thinking about using a 9×9 pan the next time I make them. Is there any reason to stick with the 9×13? I love the thicker squares, just like you.

    1. Sure, you can use a 9×9 pan if want them a little thicker. Glad you loved the recipe!