Scotcheroos

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.

Scotcheroos stacked on plate

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!

Scotcheroos ingredients

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.

How to make Scotcheroos process pic

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. 

Rice Krispie scotcheroos in baking pan

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:

Close up image of Scotcheroos recipe

For More Chocolate Peanut Butter Treats:

Scotcheroos Recipe

4.75 from 44 votes
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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 20
Calories 312 kcal
Author Lil' Luna

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.

Video

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About the Author

Kristyn Merkley

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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Comments:

  1. First, thank you so much for sharing the recipes. The desserts looks interesting and delicious ❤❤❤

    1. 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. 🙂

  2. 2 stars
    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.

  3. 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

    1. I’m sorry to hear your experience making the scotcheroos wasn’t a positive one. Thanks for giving the recipe a try though.

  4. 4 stars
    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.

  5. 3 stars
    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.

  6. 5 stars
    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!

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