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A family favorite, these Scotcheroos whip up in minutes for a quick and easy go-to dessert.

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 classic dessert staple in our home.

We are all obsessed with this classic scotcheroo recipe because:

  • The flavor can’t be beat! We’ve always loved Rice Krispies, chocolate, peanut butter and butterscotch, so these are definitely a family favorite.
  • Beyond simple. They’re so easy, my kids make them all the time!
  • Quick Party treat. From start to finish, these are made in 20 minutes and because everyone loves them, they’re great for parties, get togethers and holidays.
Scotcheroos ingredients set out on a wooden counter.

Ingredients

  • 6 cups Rice Krispies cereal
  • 1 cup sugar
  • 1 cup creamy peanut butter – We prefer creamy but crunch can be used to for a little more texture in your bars.
  • 1 cup light corn syrup
  • 1 1/2 cups chocolate chips – We like using milk chocolate chips but you can use dark or semi-sweet chocolate chips.
  • 1 1/2 cups butterscotch chips

How to Make Scotcheroos

  1. PREP. Grease a 9×13 pan with cooking spray (or line it with parchment paper). Set aside. Pour the 6 cups crispy rice cereal into a large bowl and set aside.
  2. BOIL. Bring 1 cup peanut butter, 1 cup sugar and 1 cup corn syrup to a boil in a medium pot over medium heat. Be sure to stir constantly. Take it off the heat as soon as it starts to boil and sugar dissolves.
  3. 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.

PRO TIP: Watch the boil

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.

The Topping

  1. TOPPING. Melt 1 1/2 cups chocolate chips & 1 1/2 cups butterscotch chips together in a small pot, stirring constantly on low heat.
  2. POUR. Pour over pressed Rice Krispies and let set before cutting and serving.
    • For a pretty swirl, use a toothpick to make a pretty design in the frosting before it sets up.

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. 😉

Scotcheroos bars topped with chocolate in a baking dish.
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4.97 from 411 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

Ingredients 

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

  • 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.

Video

Notes

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.

Nutrition

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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Recipe Tips

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.

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

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. 
  • 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.

This recipe can be made with Gluten-Free Rice Krispie. Be sure to check the chocolate chips packages to ensure they do not have gluten.

  • STORE this Scotcheroos recipe in an airtight container for up to 3 – 4 days or a few extra days stored in the refrigerator.
  • TO FREEZE: Store the entire block or as individual treats. Wrap in plastic wrap then wrap again with foil or place in a Ziploc freezer bag. Freeze for up to 3 months. Thaw before eating.  

For more treats:

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!

So Easy & So Yummy

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Recipe Rating




160 Comments

  1. Coco says:

    5 stars
    yummy

  2. Coco says:

    5 stars
    it was delicous

  3. Julie says:

    This did not work. Sugar did not dissolve before peanut butter started to scald. The result was treats crumbly and hard as rock

    1. Lil'Luna Team says:

      I’m sorry to hear your scotcheroos didn’t turn out! Thanks for giving the recipe a try.