This is a no bake treat that we have been making FOR YEARS!! In fact, we can’t remember when this Scotcheroos recipe wasn’t a classic dessert staple in our home.
We’ve always loved Rice Krispies, so it’s no wonder we love the addition of chocolate, peanut butter, and butterscotch! Plus, they are SO easy to make. Just 20 minutes from start to finish with simple steps! These are actually a treat that OUR KIDS make all of the time because they’re so easy.
We love them for sharing with friends (at activities or after school), and they are perfect for potlucks and parties.
We know these will be a family favorite for you, too!! For similar favorites, try our Chocolate Caramel, Browned Butter, and Chocolate Rice Krispies Treats.
Why we think you’ll love our version most:
- Extra chocolatey + delicious. Compared to other recipes, our chocolate + cereal ratio is better balanced with a little more frosting than most.
- Beyond simple. They’re so easy, our 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
- Rice Krispies cereal (6 cups): Light, crispy base that gives the classic Scotcheroo crunch. To keep this recipe gluten-free, be sure to check the package labels.
- Sugar (1 cup): Sweetens the syrup so the bars set chewy, not hard.
- Creamy peanut butter (1 cup): Adds nutty richness and helps bind the cereal. We prefer creamy, but crunchy can be used for more texture.
- Light corn syrup (1 cup): Keeps the texture soft and chewy instead of brittle.
- Chocolate chips (1½ cups): Melt for a smooth, chocolaty topping. We like milk chocolate chips, but you can use dark or semi-sweet chocolate chips.
- Butterscotch chips (1½ cups): Blend with chocolate for the signature butterscotch finish.
- optional topping – Add sea salt flakes, festive sprinkles, or crushed candies to the top of the chocolaty layer.
How to Make Scotcheroos
PREP. Pour Rice Krispies into a large bowl and set aside.
COMBINE. In a medium pot over medium heat, bring sugar, peanut butter, and corn syrup to a boil. Stir constantly.
- As soon as the mixture starts to boil, pour it over the cereal and mix well. Pour into a greased 9×13-inch baking dish (or a parchment paper lined baking dish light sprayed with cooking spray) and gently press down with a spatula to spread evenly into the pan.
- 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.
CHOCOLATE. In a small pot, melt chocolate and butterscotch chips over low heat, stirring constantly. Pour over pressed Rice Krispies and let set for at least 30 minutes before cutting and serving.
Kristyn’s Recipe Tips
- Warm the sugar, peanut butter, and corn syrup just until it reaches a boil, then remove from heat so the bars stay chewy.
- Grease your spatula or use parchment to press the cereal mixture into the pan without sticking.
- Sometimes we like to dress these up this scotcheroos recipe and add a pretty pattern for the top. Assemble them as directed. After pouring the topping over the rice Krispies, use a toothpick to swirl through the chocolate (we like to do little spirals) that stay once the chocolate butterscotch topping sets up.
- Instead of using a saucepan on the stove, we often microwave the butterscotch and milk chocolate chips in a microwave-safe bowl. Heat in 30-second intervals and stir in between each interval. Be very careful not to overheat.
Best Scotcheroos Recipe
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Ingredients
- 6 cups Rice Krispies cereal
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1½ cups chocolate chips
- 1½ cups butterscotch chips
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, stirring constantly.
- As soon as the mixture starts to boil, pour it over the cereal and mix well. Pour into a greased 9×13-inch pan and gently press down with a spatula to spread evenly into the pan.
- In a small pot, melt chocolate and butterscotch chips over low heat, stirring constantly. Pour over pressed Rice Krispies and let set for at least 30 minutes before cutting and serving.
Notes
- Instead of using a saucepan on the stove, microwave the butterscotch and milk chocolate chips. Heat in 30-second intervals and stir in between each interval. Be very careful not to overheat.
- Assemble as directed. Melt a separate bowl of butterscotch chips and drizzle over the top. Use a toothpick to drag the butterscotch drizzle through the chocolate, creating a pretty pattern.
- Not all boxes of Rice Krispies are gluten-free, so double-check the box.
- To keep the rice kripie base chewy, do not overcook the peanut butter and sugar mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Make this scotcheroos recipe 1-2 days ahead of time, cover it, and store it at room temperature. Leftovers can be stored in an airtight container for up to 4 days.
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This recipe was originally published July 2020.
Is there any way to switch out the corn syrup for something else? I would love to try this but I don’t have (and don’t want to use) corn syrup. Would honey or granulated sugar do?
I haven’t tried making them without corn syrup, but honey or brown rice syrup might work. If you give it a try, let me know how they turn out!