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Chocolate peanut butter Scotcheroos whip up in minutes for a quick and easy dessert. This chewy treat is a family favorite!

We are fans of easy treats like these Rice Krispie Scotcheroos!! If you also love Scotcheroos, be sure to check out our famous Rice Krispie Treats, Cookie Bars, and Millionaire Bars.

Three Scotcheroos stacked on a white plate.

An All-Time Favorite!

This is a treat that we have been making FOR YEARS!! In fact, I can’t remember when Scotcheroos weren’t a dessert staple in our home.

Not only are they simple, but they’re chewy, full of flavor, and made pretty quickly.

They include delicious flavors like Rice Krispies, peanut butter, chocolate, and butterscotch. Definitely can’t go wrong with that combo!

We have also always loved treats made with cereal, such as these Scotcheroos or Rice Krispie Treats, and because of that we always keep the ingredients on hand.

They’re so easy that even the kids can make them which is even better!

Scotcheroos ingredients set out on a wooden counter.

How to Make Scotcheroos

Making these Scotcheroo Bars are a cinch!! And we love that they are quick too.

Just remember that you do need to leave time for them to set up in the end, but you can always speed that up by sticking them in the fridge or freezer for a bit. 😉

PREP. Grease a 9×13 pan with cooking spray (or line it with parchment paper). Set aside. Pour the crispy rice cereal into a large bowl and set aside.

BOIL. Bring peanut butter, sugar and corn syrup to a boil in a medium pot. Be sure to stir constantly. Take it off the heat as soon as it starts to boil.

MIX. Pour hot mixture over Rice Krispies in a large bowl & mix well. Pour the cereal mixture into greased 9×13 pan and gently press down with a spatula.

TOPPING. Melt chocolate chips & butterscotch chips together in a small pot, stirring constantly on low heat. Pour over pressed Rice Krispies and let set before cutting and serving.

Recipe Tips

Just a few things to keep in mind when making these delicious chocolate Scotcheroos!

Don’t overheat the sugar/corn syrup mixture. Remove the mixture just as it is beginning to boil otherwise overheating will end up creating a dry and rock-hard treat.

To speed up the set time, stick the treat in the fridge. However, allow them to come back to room temperature before biting into them.

Gluten-free. This recipe can be made with gluten-free rice Krispies. Be sure to check the candy chip packages to ensure they do not have gluten.

Dairy-free. The rice Krispie base is dairy free. For the topping, you’ll want to use dairy-free candy chips.

Microwave. Instead of using a saucepan on the stove, microwave the butterscotch and milk chocolate chips. Heat them in 30-second intervals and stir in between each interval. Be very careful to not overheat.

Pressing scotcheroos into a baking dish.


Butterscotch swirl. After melting the chocolate/butterscotch chips together, melt a separate bowl of butterscotch chips.

  • Spread the chocolate mixture evenly over the treat.
  • Then drizzle the plain butterscotch over the chocolate.
  • Finally, use a toothpick to drag the butterscotch drizzle through the chocolate creating a pretty pattern. 

Toppings. Add sea salt flakes, festive sprinkles, or crushed candies to the top of the chocolaty layer. 

Peanut butter. Regular creamy peanut butter works best, but you can use natural organic peanut butter. Just be sure to stir so the oil is incorporated before adding the sugar.

Chocolate chips. I like using milk chocolate chips but you can use dark or semi-sweet chocolate chips.

Storing Info

STORE this Scotcheroos recipe in an airtight container for up to 3 days.

TO FREEZE: Store the entire block or as individual treats. Wrap in plastic wrap then wrap again with foil or place in a Ziploc. Freeze for up to 3 months. Thaw before eating.  

Scotcheroos bars topped with chocolate in a baking dish.

Recipe FAQs

Why are they called Scotcheroos?

These yummy bars got their name because of one of the key ingredients – butterscotch chips! The recipe was originally printed on boxed of Rice Krispies on the 1960s.

How long do Scotcheroos stay fresh?

If stored in an airtight container, they are good for 3-4 days on the counter or a few extra days in the fridge.

How do you make Scotcheroos without corn syrup?

Although the original recipe calls for corn syrup, this ingredient can be subbed for honey instead. Simply replace 1 cup of honey for 1 cup of corn syrup.

Four scotcheroos squares stacked on a white plate.

For More Chocolate Peanut Butter Treats:

4.95 from 286 votes

Scotcheroos Recipe

By: Lil’ Luna
Chocolate peanut butter Scotcheroos whip up in minutes for a quick and easy dessert. This chewy treat is a family favorite!
Servings: 20
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


  • 6 cups Rice Krispies cereal
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 1 cup light corn syrup
  • cups chocolate chips
  • cups butterscotch chips


  • Pour Rice Krispies into a large bowl and set aside.
  • In a medium pot over medium-high heat, bring sugar, peanut butter, and corn syrup to a boil, making sure to stir constantly.
  • As soon as the mixture starts to boil, pour over the cereal and mix well. Pour into a greased 9-x-13-inch pan and gently press down with a spatula to spread evenly into the pan.
  • In a small pot, melt chocolate and butterscotch chips together over low heat, stirring constantly. Pour over pressed Rice Krispies and let set for at least 30 minutes before cutting and serving.



Make ahead. Store in an airtight container at room temperature for up to 3 days.
Add a pretty butterscotch swirl. After melting the chocolate and butterscotch chips together, melt a separate bowl of butterscotch chips. Spread the chocolate mixture evenly over the treat, then drizzle the plain butterscotch over the chocolate. Finally, use a toothpick to drag the butterscotch drizzle through the chocolate, creating a pretty pattern.
Add sprinkles or crushed candies to the top of the chocolate layer before it sets.


Serving: 1bar, Calories: 313kcal, Carbohydrates: 54g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 3mg, Sodium: 169mg, Potassium: 84mg, Fiber: 1g, Sugar: 44g, Vitamin A: 602IU, Vitamin C: 5mg, Calcium: 25mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 4 stars
    Delicious. My only critique would be to change the instructions that you don’t bring the sugar, peanut butter, white syrup to a boil, just so that it is well incorporated. Mine got a little burnt because of this.

  2. I remember making these with my grandmother before she passed away but until a few days ago I could never remember what it was that we made together and then I had one of these at a potluck years later and I was so excited that I finally found it. Thanks so much for the recipe I am definitely going to have to make these all the time now

  3. 4 stars
    Try brown sugar the next time you make these — more yumminess than this even!!! Use the same amount, 1 cup….

    1. There are some great conversion calculators online. You can just pop in the amounts and they will convert to the metric amounts. 🙂

  4. 5 stars
    Good recipe! I enjoy your site and know it will be a good recipe if it’s Lil’ Luna (also, my dog’s name is Luna – she would love these if she could have one!),

    1. Oh I love that your dog is named Luna! That’s so sweet. Thanks so much for giving the recipes a try too!