Easy Scotcheroos

4.97 from 412 votes

A long-time family FAVORITE, this chocolate peanut butter scotcheroos recipe whips up in minutes for a quick, easy, no-bake dessert.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13-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.

Video

Notes

Recipe tips.

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.

Store. Make it 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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