Chewy, peanut butter Rice Krispie bars topped with a rich, chocolate and butterscotch frosting. It’s hard to say no to these delicious chocolate Scotcheroos!
We are fan of easy treats like today’s recipe!! If you also love Scotcheroos, be sure to check out our famous Rice Krispie Treats, Cookie Bars and Millionaire Bars.
An All-Time Favorite!
Today’s recipe is one 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’re also a treat that everyone loves because 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 with cereal like Rice Krispie treats, and because of that we always keep the ingredients on hand for them and for Rice Krispie Scotcheroos. And again – they’re so easy that even the kids can make them which is even better!
How to Make Scotcheroos
Making these treats 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. Set aside.
CEREAL. Pour Rice Krispies into a large bowl and set aside.
BOIL. Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
MIX. Pour hot mixture over Rice Krispies in large bowl & mix well. Pour 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 over heat the sugar/corn syrup mixture. Remove the mixture just as it is beginning to boil otherwise overheating will end up creating a dry and crumbly treat.
- To speed up the set time you can stick the treat in the fridge. However, allow them to come back to room temperature before biting into them.
- 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.
Add a pretty butterscotch swirl: After you have melted the chocolate/butterscotch chips together you will want to 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.
You can also add sprinkles or crushed candies to the top of the chocolaty layer.
How to Store
STORE in an airtight container for up to 3 days (although we are afraid you may not have leftovers!) 😉
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.
For More Bar Recipes:
For More Chocolate Peanut Butter Treats:
- Chocolate Peanut Butter Rice Krispie Treats
- White Chocolate Scotcheroos
- Chex Scotcharoos
- Peanut Butter Chews
- Peanut Butter Balls
Scotcheroos Recipe
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup peanut butter
- 1 cup sugar
- 1 cup light corn syrup
- 1 1/2 cups chocolate chips
- 1 1/2 cups butterscotch chips
Instructions
- Grease a 9x13 pan. Set aside.
- Pour Rice Krispies into a large bowl and set aside.
- Bring peanut butter, sugar, & corn syrup to a boil in a medium pot. Be sure to stir constantly.
- Pour hot mixture over rice krispies in large bowl & mix well. Pour into greased 9x13 pan and gently press down with a spatula.
- 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.
First, thank you so much for sharing the recipes. The desserts looks interesting and delicious ❤❤❤
You’re welcome!! I hope you are able to give some a try! 😉
I have a 12×17 sheet pan, how can I increase the recipe to fill that pan?
Thank you
I would double the recipe. Depending on how much chocolate/butterscotch you like, as easy option would be to just use a full bag of each (each bags hold about 2 cups of chips) rather than 3 cups of each, but we love the chocolate so it certainly wouldn’t hurt to do the full amount. 🙂
12×17=204, 9×13=117. I would just double the recipe
12×17=204, 9×13=117. I would just double the recipe
Do not add the peanut butter with the sugar and corn syrup. Mix and warm the sugar and corn syrup first to help melt the peanut butter in the pan next. Otherwise it burns to the bottom of the pan and ruins the recipe.
Thanks for your feedback! Lots of great ways and methods to make these yummy treats.
btw the scotcheroos were a awful- a disappointment beyond belief! they tasted good i mean how can you go wrong with rice krispies peanut butter & chocolate the karo syrup was worst than gorilla glue
it was harder than a rock! a dentists worst nightmare
i just threw it all away what a waste!! ugh
I’m sorry to hear your experience making the scotcheroos wasn’t a positive one. Thanks for giving the recipe a try though.
I used light agave syrup instead of corn syrup – healthier and awesome texture.
I believe you boiled the sugars to long, they were getting to candy stage
The flavor is there, I might just suggest warming them up for about 12 seconds before eating because they are a bit stiff for chewing.
Thanks for your feedback!
The reason everyone is struggling with this recipe is the method used with the corn syrup in the beginning. It should be tempered because you are essentially making candy. Just corn syrup and sugar first. Heat on medium heat just up until it STARTS boiling. Remove from heat then add peanut butter. If you bring it to a boil and boil too long you get rock hard candy. The corn syrup crystalizes I think. And it’s personal preference but the semi sweet chocolate is a whole bag and the butterscotch chips are only 1 cup per the original recipe but I also just do 2 bags because why have left over butterscotch chips. Lol. Hope that helps.
That’s exactly how to make it so it doesn’t get hard as a rock.
Always a winner!! These are quick and easy and purely delicious!
Family favorite – these never last long once they hit the dessert table!
My kids love to help me with this recipe, it’s easy for us to do it together and these are always a hit at family get together!
Made these last night, always my go to recipe. Delish and easy
My family loves these! It is nice when it is so hot to not have to heat up the house with the oven.
We made this for our first annual holiday baking day and they were AMAZING! Recipe was easy to follow and spot on. We will be making these again for Christmas and every year after!
Perfectly chewy! These are always a hit!
I made these and they turned out very very dry. Next time I would only do 4 cupes of rice krispies. Maybe that is just me because I prefer a chewier bar.
Thanks for the feedback and for giving the recipe a try!
Really bad flavor and texture. Had to spit it out. Butterscotch- not a fan
Butterscotch can be a love it or not flavor, for sure. You can always omit the butterscotch chips and just have the peanut butter Rice Krispies with plain chocolate on the top if you aren’t a huge fan of butterscotch. Thanks for the feedback and for giving the recipe a try!