Scotcheroos are an easy no-bake dessert made with crispy rice cereal, peanut butter, and a sweet chocolate-butterscotch topping. They’ve been a favorite in our family for years, and we honestly can’t remember a time when they weren’t one of our go-to treats.
This classic dessert dates back to the 1960s, when Scotcheroos were published as a Kellogg’s Rice Krispies recipe and became especially popular at Midwestern potlucks, bake sales, and family gatherings. It’s easy to see why they’ve stuck around. They’re chewy, chocolatey, packed with peanut butter and butterscotch flavor, and made with simple ingredients.
Our Scotcheroos take about 20 minutes of hands-on time, then the chocolate topping needs at least 30 minutes to set before cutting. They’re so simple that our kids make them all the time, and we especially love them for parties, after-school treats, and sharing with friends.
For more crispy cereal favorites, try our classic Rice Krispies Treats, Brown Butter Rice Krispie Treats, and Scotcheroo Cookies.
Why You’ll Love It + Why It Work:
- No-Bake Favorite. These come together quickly without turning on the oven, which makes them easy for parties, holidays, and after-school treats.
- Soft + Chewy. Removing the sugar mixture as soon as it boils keeps the cereal bars chewy instead of hard.
- Extra Chocolatey. Our version uses plenty of chocolate and butterscotch topping, so every bite gets that classic flavor combination.
- Easy Enough for Kids. The simple steps make these one of those treats our kids make all the time.
- Gentle Pressing Matters. Lightly pressing the cereal into the pan keeps the bars from becoming dense and compact.
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 a classic creamy peanut butter for the smoothest 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). Press gently. Spread the cereal mixture evenly into the pan, but do not pack it down firmly or the Scotcheroos can turn dense and hard.
- 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 the chocolate and butterscotch chips over low heat, stirring constantly until smooth. Be careful not to overheat. If the topping seems too thick, remove it from the heat and continue stirring rather than increasing the temperature.
Pour the topping over the pressed cereal mixture and let it set for at least 30 minutes before cutting and serving.
Decorative Swirl. Sometimes we like to dress up this Scotcheroos recipe with a pretty swirl on top. After spreading the chocolate-butterscotch topping over the cereal mixture, drizzle melted butterscotch chips over the top. Use a toothpick to create small swirls before the topping sets.
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 gently press the cereal mixture into the pan without sticking.
- 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.
- Sweet + Salty. Sprinkle flaky sea salt over the chocolate topping before it sets.
Easy 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 it over the cereal and mix well. Pour into a greased 9×13-inch pan. Press gently. Spread the cereal mixture evenly into the pan, but do not pack it down firmly or the Scotcheroos can turn dense and hard.
- In a small pot, melt the chocolate and butterscotch chips over low heat, stirring constantly until smooth. Be careful not to overheat. If the topping seems too thick, remove it from the heat and continue stirring rather than increasing the temperature.
- Pour the topping over the pressed cereal mixture and let it set for at least 30 minutes before cutting and serving.Decorative Swirl. Sometimes we like to dress up this Scotcheroos recipe with a pretty swirl on top. After spreading the chocolate-butterscotch topping over the cereal mixture, drizzle melted butterscotch chips over the top. Use a toothpick to create small swirls before the topping sets.
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
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.
The sugar and corn syrup were likely cooked too long or the cereal mixture was pressed too firmly into the pan. Remove the syrup as soon as it reaches a boil and press the mixture into the pan gently.
Make the Scotcheroos 1 to 2 days ahead, cover it, and store it at room temperature. Leftovers can be stored in an airtight container for up to 4 days.
To freeze: Place the bars in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature before serving.
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This recipe was originally published July 2020.
DON’T LET IT BOIL! These are fantastic but if the sugar and syrup come to a boil, these delicious treats will be ” roof rip ” hard. Just heat on medium low until the sugar melts and carru on! GREAT RECIPE!
I always bring my mixture to a boil, but you do have to be very careful to remove it from the heat as soon as it starts to bubble. Don’t let it continue boiling, and definitely don’t let it reach a rolling boil. Otherwise, you’re right, the mixture can become rock hard.
Where is a picture of the finished product of the # 1 favorite rice crispy butterscotch bar??
You found the recipe, so you are so close! Take a look at the very top of the web page, after the How to Make section, and again on the recipe card to find photos of the finished Scotcheroos. They are delicious peanut butter Rice Krispies bars topped with butterscotch chocolate and are so good!
Is there any way to switch out the corn syrup for something else? I would love to try this but I don’t have (and don’t want to use) corn syrup. Would honey or granulated sugar do?
I haven’t tried making them without corn syrup, but honey or brown rice syrup might work. If you give it a try, let me know how they turn out!