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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.
These are the best!
I always add the butterscotch morsels to the peanut butter and melt that down.
I want the nestle’s semisweet chocolate to be pure chocolate.
Either way these are so yummy forever !!! But won’t last long because we eat them fast!!
This is a terrible recipe. Your dish will come out dry and crunchy. You never want to bring this mixture “to a boil” and the sauce to cereal Ration is bad which also makes it crunchy instead of soft. The video was entirely unhelpful as were the instructions. Super frustrated that I followed this and wasted time and money.
I made these today for my family – excellent and easy – and a big hit with the kiddos!
I saw the comment below about the video not playing. I noticed that if I opened up the recipe using Chrome, the videos would not pull up. But when I opened up the recipe using Edge, the video popped up and played just fine. I am most certainly not a computer expert, but I wonder if some of these links work better with some browsers vs others. Just thought I would share this observation.
Anyways – THANK YOU for the recipe!
These are awesome bars. I personally would reduce the amount of butterscotch & chocolate chips to 1C. each but my family is a firm NO! They love them just as the recipe calls for.
These so remind me of my grandma!! She always had these for all occasions!! She has been my inspiration in baking as she was the best!! Thank you for bringing back the nostalgia for grandma’s baking!!
MY FAVORITE I SEEN THIS DONE WITH PEANUT BUTTER
Oh I’m glad you enjoyed the scotcheroos!
Made these today with my 5 year and he loved them. So easy and so good. Definitely will be making again.
Oh I’m so happy to hear that! How fun to bake with your son too!
I can’t use peanut butter what else can I use. Thank you
You know, I haven’t made it with anything other than peanut butter before. You could probably experiment with other nut butters… maybe cashew butter or almond butter. You could try cookie butter perhaps? Another option is to try another kind of Rice Krispie treat. You can’t go wrong with the classic! We also have a chocolate and caramel version. You’ll have to let us know what you end up using and how it turns out.
I have a recipe like this . The only difference is you use special k cereal instead . Glad you reminded of them , think I’ll make some for my niece they’re her favorite.
Could not get the video to play, said there was one….only a ton of adds videos. Off to another site to watch. I realize it’s a simple recipe but I’m old and like a video
Hi John! Totally get liking to watch videos… I do too. If the video doesn’t pop up for you when you click on “Jump to Video”, you can scroll down just a bit into the post and under the heading “An All Time Favorite”, the video will be there. There may be a 30 second add first, but the video will soon be playing. 🙂