Scotcheroos

There are a few recipes that take me straight back to my childhood kitchen, and Scotcheroos are definitely one of them. The sweet smell of butterscotch melting into rich chocolate, the sticky peanut butter mixture coating every crispy bite — it’s pure nostalgia in dessert form. If you’ve never made Scotcheroos before, you’re in for a treat. And if you have, well, you know just how dangerous it can be to have a full pan of these sitting on your counter!

What I love most about this recipe is how simple it is. There’s no baking involved, just a few easy steps on the stovetop, and before you know it, you’ve got a tray full of chewy, crispy bars that are perfect for any occasion. Whether you’re bringing them to a potluck, serving them at a party, or just sneaking one with your afternoon coffee, Scotcheroos always deliver.

Plus, they combine some of the best flavors out there — peanut butter, butterscotch, and chocolate — into one insanely good dessert. And the best part? They come together in under 30 minutes (plus a little time for setting). Let’s get started!

INGREDIENTS YOU’LL NEED

• 6 cups Rice Krispies cereal

• 1 cup light corn syrup

• 1 cup peanut butter

• ½ cup packed light brown sugar

• ½ cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 11 ounce bag butterscotch chips

• 1½ cups semi-sweet chocolate chips

STEP 1: PREP YOUR BAKING DISH AND CEREAL

Before you do anything else, go ahead and grab your 9×13-inch baking dish. Spray it with nonstick cooking spray and set it aside. This step ensures your Scotcheroos won’t stick when it’s time to slice and serve.

Next, pour your 6 cups of Rice Krispies cereal into a large mixing bowl. I like to have this ready to go so that when the peanut butter mixture is ready, I can immediately pour it over the cereal while it’s still warm and easy to mix.

STEP 2: MAKE THE PEANUT BUTTER MIXTURE

Now comes the heart of the recipe: that gooey, sweet peanut butter mixture that holds everything together.

In a medium saucepan, combine:

• 1 cup light corn syrup

• 1 cup peanut butter

• ½ cup packed light brown sugar

• ½ cup granulated sugar

• ½ teaspoon salt

Place the saucepan over medium-low heat and stir constantly. You want the mixture to melt together smoothly, but be careful not to let it boil. If it gets too hot, the sugars can harden, which will make your Scotcheroos too firm once they cool. Stirring constantly helps everything melt evenly.

Once the mixture is fully melted and smooth, remove the pan from the heat. Immediately stir in the 1 teaspoon of vanilla extract. This will add a warm, rich flavor to the mix.

STEP 3: COMBINE WITH THE CEREAL

Working quickly (because the mixture can start to set as it cools), pour the warm peanut butter mixture over the Rice Krispies in your large mixing bowl. Grab a wooden spoon or a sturdy spatula and stir everything together until the cereal is fully coated. Make sure you scrape along the bottom of the bowl to get every last bit mixed in.

STEP 4: PRESS INTO THE BAKING DISH

Once your cereal mixture is fully combined, transfer it into your prepared 9×13-inch baking dish. Use your spatula or clean hands to gently press the mixture into an even layer. Don’t press too hard — you want the bars to be dense enough to hold together but still light and chewy when you bite into them.

HOW TO MAKE THE PERFECT BUTTERSCOTCH-CHOCOLATE TOPPING

Now that we’ve got our peanut butter base all pressed into the pan, it’s time for the star of the show — that silky, rich butterscotch-chocolate layer. This topping is what takes Scotcheroos from simple cereal bars to absolute dessert perfection. The combination of sweet butterscotch with semi-sweet chocolate is balanced and oh-so-satisfying. Let’s dive right in.

STEP 5: MELT THE BUTTERSCOTCH AND CHOCOLATE CHIPS

In a clean saucepan, add:

• 11 ounce bag butterscotch chips

• 1½ cups semi-sweet chocolate chips

Place the saucepan over medium-low heat and stir constantly. The key here is gentle, even heat. Both butterscotch and chocolate can scorch easily if left unattended or heated too quickly. Stirring constantly helps create that smooth, glossy topping we want.

You’ll know it’s ready when both the butterscotch and chocolate have completely melted together into a thick, shiny mixture. If you see any lumps, keep stirring — they’ll melt down with a bit of patience.

Tip: If you’re nervous about burning the mixture, you can use a double boiler or microwave in 30-second intervals, stirring after each burst of heat, until fully melted.

STEP 6: POUR AND SPREAD THE TOPPING

Once your butterscotch-chocolate mixture is fully melted and smooth, pour it right over the cereal layer in your baking dish. Use a spatula or the back of a spoon to spread the mixture evenly across the top, making sure every inch is covered.

This is where it starts to look like the Scotcheroos you know and love. The glossy top will slowly begin to firm up as it cools.

STEP 7: LET IT SET

Now comes the hardest part — waiting!

Allow the Scotcheroos to sit at room temperature for at least 2 hours. This gives the topping enough time to set properly, so you can cut clean, neat bars without any smudging. If you’re in a hurry, you can speed things up by placing the pan in the refrigerator for about 30 minutes. Just remember to let the bars come back to room temperature before slicing for the best texture and easiest cutting.

TIPS FOR THE BEST SCOTCHEROOS

After making these a few (dozen) times, I’ve picked up a few tricks that help ensure perfect Scotcheroos every time:

• Don’t overheat the syrup mixture. Once everything is melted and smooth, take it off the heat right away. Boiling can lead to hard, overly firm bars once they cool.

• Use fresh cereal. Rice Krispies that have been sitting around too long can go stale, which affects the texture of your bars.

• Light pressure is key. When pressing the cereal mixture into the pan, don’t press too hard. You want to compact it just enough so the bars hold together but stay light and chewy.

• Cut with a sharp knife. For the cleanest slices, use a large, sharp knife. You can even lightly spray the knife with nonstick spray to prevent sticking.

SCOTCHEROOS FAQ: ANSWERS TO COMMON QUESTIONS

Before we wrap up, let’s go over some of the most frequently asked questions about making Scotcheroos. Whether you’re new to the recipe or just want to perfect your technique, these quick answers should help you feel more confident in the kitchen.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR?

You can, but I recommend sticking with regular creamy peanut butter for the best results. Natural peanut butter tends to separate and can make the mixture oily or too loose. If you do use natural, make sure it’s thoroughly stirred and smooth.

WHAT CAN I SUBSTITUTE FOR LIGHT CORN SYRUP?

Light corn syrup helps bind the bars and gives them their signature chewy texture. If you need a substitute, you can try honey or maple syrup, but be aware that the flavor and texture might change slightly. The bars may also be a bit softer and less firm.

CAN I FREEZE SCOTCHEROOS?

Yes, Scotcheroos freeze well! Once they’re fully set, cut them into bars and place them in an airtight container with parchment paper between the layers. They’ll keep in the freezer for up to 2 months. Let them thaw at room temperature before serving.

WHY DID MY BARS TURN OUT TOO HARD?

This usually happens if the syrup mixture was heated too long or came to a boil. Make sure to melt the sugars and peanut butter slowly over medium-low heat and remove from heat as soon as everything is smooth and combined.

HOW LONG DO SCOTCHEROOS LAST?

Stored in an airtight container at room temperature, Scotcheroos will stay fresh for up to 5 days. If you prefer a slightly firmer texture, you can store them in the refrigerator and bring them to room temperature before serving.

CAN I USE A DIFFERENT TYPE OF CEREAL?

Rice Krispies are classic for this recipe, but you can get creative. Crisp rice cereal alternatives or even cornflakes can work, though the texture and taste will be a bit different. Just make sure the cereal pieces aren’t too large so they mix evenly with the syrup.

CONCLUSION: TIME TO ENJOY YOUR HOMEMADE SCOTCHEROOS

And there you have it — easy, delicious, and totally crave-worthy Scotcheroos that are sure to be a hit wherever you serve them. I love how these bars come together so quickly with simple pantry ingredients but deliver big on flavor and texture. The combination of peanut butter, butterscotch, and chocolate really is unbeatable.

Whether you’re making these for a holiday party, a potluck, or just because you need a sweet treat, Scotcheroos are always a crowd-pleaser. Don’t be surprised if you find yourself sneaking a bar (or two) before anyone else gets to them!

Scotcheroos

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These no-bake Scotcheroos are chewy, crispy, and layered with rich peanut butter, sweet butterscotch, and smooth chocolate. A simple and satisfying treat perfect for any occasion.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

6 cups Rice Krispies cereal

1 cup light corn syrup

1 cup peanut butter

½ cup packed light brown sugar

½ cup granulated sugar

½ teaspoon salt

1 teaspoon vanilla extract

11 ounce bag butterscotch chips

1½ cups semi-sweet chocolate chips

Instructions

Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

Place the Rice Krispies cereal in a large mixing bowl and set aside.

In a medium saucepan, combine the light corn syrup, peanut butter, light brown sugar, granulated sugar, and salt. Place the saucepan over medium-low heat, stirring constantly until the mixture is fully melted and smooth.

Remove the pan from heat and immediately stir in the vanilla extract.

Quickly pour the warm mixture over the Rice Krispies cereal. Stir thoroughly with a wooden spoon until all the cereal is evenly coated.

Transfer the coated cereal mixture into the prepared baking dish. Gently press it down into an even layer, being careful not to press too firmly to avoid making the bars too dense.

In a clean saucepan, combine the butterscotch chips and semi-sweet chocolate chips. Place over medium-low heat, stirring constantly until the mixture is completely melted and smooth.

Pour the melted chocolate-butterscotch mixture over the pressed cereal layer. Use a spatula to spread the topping evenly across the surface.

Allow the Scotcheroos to sit at room temperature for at least 2 hours, or until the chocolate topping has fully set.

Once set, cut into bars and serve.

Notes

Do not overheat the syrup mixture, as boiling can make the bars too hard once cooled. For quicker setting, the bars can be placed in the refrigerator for about 30 minutes, but allow them to return to room temperature before cutting for cleaner slices. Store in an airtight container at room temperature for up to five days.