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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!

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 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.

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.

Scotcheroos ingredients set out on a wooden counter.


  • Rice Krispies cereal
  • sugar
  • creamy peanut butter – We prefer creamy but crunch can be used to for a little more texture in your bars.
  • light corn syrup
  • chocolate chips – We like using milk chocolate chips but you can use dark or semi-sweet chocolate chips.
  • 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 crispy rice cereal into a large bowl and set aside.
  2. BOIL. Bring peanut butter, sugar and 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.
  4. 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.

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. 😉

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. 

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.

Recipe Tips

  • 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.
  • 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.
Scotcheroos bars topped with chocolate in a baking dish.

Storing Info

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.  

Four scotcheroos squares stacked on a white plate.

For more treats:

4.97 from 388 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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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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.

    1. 5 stars
      These are so good and not hard to make. My family loves them. I add sprinkles and change them up based on the holidays.

  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. 🙂

    2. I recommend the app “Cupful” it does a lot of measurements of pre-programmed ingredients and you can even contact them through their google play app review page from suggested ingredients. Not everything is on there (like ALL of the flavorings and extracts) so for those I use what would be similar. (like using vanilla extract for all extracts and flavorings.) I’m always dividing and multiplying recipes so having everything in metrics is easier than having to figure out cups, tbsp, etc. the app is super helpful with that.

  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!