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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!
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 dessert staple in our home.
Not only are they simple, but they’re chewy, full of flavor, and made pretty quickly.
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 made with cereal, such as these Scotcheroos or Rice Krispie Treats, and because of that we always keep the ingredients on hand.
They’re so easy that even the kids can make them which is even better!
How to Make Scotcheroos
Making these Scotcheroo Bars 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 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. Be sure to stir constantly. Take it off the heat as soon as it starts to boil.
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 a few things to keep in mind when making these delicious chocolate Scotcheroos!
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.
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.
Dairy-free. The rice Krispie base is dairy free. For the topping, you’ll want to use dairy-free candy chips.
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.
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.
Peanut butter. 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.
Chocolate chips. I like using milk chocolate chips but you can use dark or semi-sweet chocolate chips.
STORE this Scotcheroos recipe in an airtight container for up to 3 days.
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.
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.
If stored in an airtight container, they are good for 3-4 days on the counter or a few extra days in the fridge.
Although the original recipe calls for corn syrup, this ingredient can be subbed for honey instead. Simply replace 1 cup of honey for 1 cup of corn syrup.
For More Chocolate Peanut Butter Treats:
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.