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A long-time family FAVORITE, these Scotcheroos are filled with chocolate, peanut butter and butterscotch and whip up in minutes for a quick and easy go-to dessert.
An All-Time Favorite!
This is a no bake treat that we have been making FOR YEARS!! In fact, we can’t remember when Scotcheroos 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!
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!!
WHY WE LOVE IT:
- 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.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 15 minutes
- 6 cups Rice Krispies cereal – To keep this recipe gluten-free be sure to check the package labels.
- 1 cup sugar
- 1 cup creamy peanut butter – We prefer creamy but crunchy can be used for more texture.
- 1 cup light corn syrup – Dark corn syrup works too, it will just darken the color of the treat.
- 1½ cups chocolate chips – We like milk chocolate chips but you can use dark or semi-sweet chocolate chips.
- 1½ cups butterscotch chips
- 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-high heat, bring sugar, peanut butter, and corn syrup to a boil, stirring constantly.
- As soon as the mixture starts to boil, pour 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.
- 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.
- As soon as the mixture starts to boil, pour 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.
- CHOCOLATE. 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.
Use a MIcrowave
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 to not overheat.
Scotcheroos
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 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.
Video
Notes
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 1-2 days ahead of time, cover, and store at room temperature. Leftovers can be stored in an airtight counter for up to 4 days.
No measurements! Hard to make a recipe with NO MEASUREMENTS!
Hi Ms. Brooks! We do have measurements listed in the recipe at the bottom of the post. 🙂 Here they are for a quick reference:
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
would chocolate rice krispies work instead of regular rice krispies?
Yes they would! It would make your Scotcheroos extra chocolately. 🙂
Yummy. Thank you
You’re welcome! I’m so happy you liked them!
I should have known better…only the syrup and sugar bring to a boil…then add peanut butter.
I add it all & bring to a boil, without any problems.
I crave these all the time but especially when I’m pregnant, like right now 🤤 I love the butterscotch with the chocolate and the peanut butter with the chewy rice crispiest…. Excuse me while I go make another pan.
Family Favorite!! We love these decadent, chewy treats. What’s great is they can be an easy gluten free treat for those visiting with allergies.
Excellent and easy recipe. Thank you!
You are welcome! Thank you for trying them!!
These scotcheroos are so yummy! The recipe is easy and simple to make
These are our favorites. They have become our traditional camping treats. So good!
First time making Scotcheroos!
Hope you like them!!