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
Video
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.
Can I freeze this for a few weeks?
Yes, they are good in the freezer for up to 3 months.
The corn syrup and peanut butter and sugar mixture easily burns.
It can! It’s important to stir constantly while it’s melting to avoid that happening.
Should I use semisweet or milk chocolate chips?
Delicious. My only critique would be to change the instructions that you don’t bring the sugar, peanut butter, white syrup to a boil, just so that it is well incorporated. Mine got a little burnt because of this.
Thanks for the feedback. I’m glad you enjoyed the recipe!!
These are so good and not hard to make. My family loves them. I add sprinkles and change them up based on the holidays.
I remember making these with my grandmother before she passed away but until a few days ago I could never remember what it was that we made together and then I had one of these at a potluck years later and I was so excited that I finally found it. Thanks so much for the recipe I am definitely going to have to make these all the time now
Oh I’m so glad you found the recipe!! I love that food can bring back such fond memories.
Try brown sugar the next time you make these — more yumminess than this even!!! Use the same amount, 1 cup….
Great recipe! Is it possible to get the ingredients in metric amounts?
There are some great conversion calculators online. You can just pop in the amounts and they will convert to the metric amounts. 🙂
I recommend the app “Cupful” it does a lot of measurements of pre-programmed ingredients and you can even contact them through their google play app review page from suggested ingredients. Not everything is on there (like ALL of the flavorings and extracts) so for those I use what would be similar. (like using vanilla extract for all extracts and flavorings.) I’m always dividing and multiplying recipes so having everything in metrics is easier than having to figure out cups, tbsp, etc. the app is super helpful with that.
Thanks for sharing that info!
Good recipe! I enjoy your site and know it will be a good recipe if it’s Lil’ Luna (also, my dog’s name is Luna – she would love these if she could have one!),
Oh I love that your dog is named Luna! That’s so sweet. Thanks so much for giving the recipes a try too!
LoveLoveLove this recipe!
I always have people request the recipe when I make these! So yummy!
These are my weakness!! Can’t leave them alone!! My absolute favorite!