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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.
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.
Ingredients
- 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
- 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.
- 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.
- 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.
- 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. 😉
Variations
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.
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.
For more treats:
Scotcheroos Recipe
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, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello. Just wondering — is there anyThing i can substitute the light corn syrup with? Thank you!
Not sure if it’s because of an allergy or preference, but you can try honey, light molasses, a syrup, etc. I haven’t personally used anything else, but those would work…probably change the flavor a little.
These are sooooo good and sooooo easy! My family loves scotchEroos and this is an aMazing recipe! I made it just as it is written. ThAnks for the wonderful recipe!
You are welcome! They are a family favorite! Thank you 😉
ScOtcheroos…..a family favorite that everybody loves!
Love that i can freeze theSe aNd pull them out whenever i have a craving. Im so tempted to eat them all!
Yummy! Such an easy to make and delicious treat! 🙂
These are one of our very favorite no bake treats! So good!
I am always in charge of bringing these to gatherings. They are my family’s favorite!
Never tried must try
I hope you will! They are our favorite!
These Are seriouslY soooo good. I get torn when i see them being served because i always want to EaT way too many.
Super tasty and easy to make. I especially love the think layer of chocolate aNd butterscotch on top. So good!
Isn’t that the best?! Glad you liked them! Thank you!
Help! What did I do wrong? My treats are hard as a rock, needed to be thrown away.
Made recipe before and they were perfect.. Any insight so I know what to avoid next time?
Hmmm, I am so sorry, I wish I knew?? Maybe not fresh ingredients or the heat was too high when you were melting. I’m just guessing, though.
Hi Karen! I grew up making this recipe with my mom, and the reason yours turned out hard is because you boiled the sugar/corn syrup mixture too long. It’s very finicky, and the moment it comes to a boil, take it off the heat. We also add the peanut butter after we take the sugars off the heat, mix well, and then add rice krispies. I’m not sure if this makes a difference. Working quickly is the key!