Home » Desserts » Scotcheroos
posted by Christy Denneyon Sep 19, 2021 (updated Sep 27, 2023) 54 comments »
Jump to Recipe
Scotcheroosare a chewyno-bakedessertmade withpeanut butterRice Krispie treats topped with chocolate and butterscotch chips. This is always the first to go when I take these to potlucksand one of my favorite desserts .
SCOTCHEROOS RECIPE
Why did everything taste so good back in college when I was single and a poor college student?
My roommate Carrie would make these babies in Provo and I swear I could eat the whole pan pan of scotcheroos by myself without blinking.
Not much has changed I guess. This no-bake treat is one of my all time favorite classic recipes. Every scotcharoo recipe is basically the same. Chocolate, peanut butter, and butterscotch flavor all in one.
These Chex Scotcheroos are a great gluten-free version too!
INGREDIENTS
- RICE KRISPIES CEREAL – you can use the generic crispy rice cereal or switch it up and use Special K cereal.
- WHITE SUGAR
- CREAMY PEANUT BUTTER – You could also use crunchy peanut butter for a bit more crunch but I wouldn’t recommend using natural peanut butter.
- LIGHT CORN SYRUP
- SEMI-SWEET CHOCOLATE CHIPS – these are already pretty sweet on their own so I like to use semi-sweet chips but milk chocolate chips would work as well.
- BUTTERSCOTCH CHIPS
HOW TO MAKE SCOTCHEROOS
In large saucepan, combine sugar and corn syrup (this can also be done in amicrowave-safe bowl). Cook over medium heat until the sugar dissolves then bring to boil. Do not boil corn syrup mixture too long or they will harden when cooled. All you want to do here let the mixture boil to dissolve the sugar. Remove from heat. Stir in peanut butter. In a large bowl, add the Rice Krispie cereal and peanut butter mixture and mix until well blended. Press cereal mixture into a parchment paper lined or buttered 9X13 inch pan.
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread chocolate mixture over top of Rice Krispies mixture. Cool. Cut into bars and store in an airtight container.
I mean you know I love all things butterscotch!
PRO TIPS:
- The only way you can mess these up is too cook the sugar mixture too long which will cause you to have a hard scotcheroo.
- These are really sweet on their own but if you want to double the chocolate topping you can.
- Cut the bars when they are at room temperature for easier cutting through the chocolate layer.
CAN YOU FREEZE SCOTCHEROOS?
Yes. You can freeze scotcheroos up to three months in a freezer bag.
OTHER PEANUT BUTTER RECIPES:
- Homemade Reese’s Bars
- Peanut Butter Cup Cookies
- Chocolate Peanut Butter Pretzel Ritz Bars
- Peanut Butter Sheet Cake
- Peanut Butter Cup Cookies
- Buckeye Bark
- Monster Cookies
Scotcheroos
4.54 from 32 votes
Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips. This is always the first to go when I take these to potlucks
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: 20 servings
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups Rice Krispies
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Cook over medium heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. In a large bowl, add the Rice Krispie cereal and peanut butter mixture and mix until well blended.Press cereal mixture into a parchment paper lined or buttered 9X13 inch pan.
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars and store in an airtight container.
Notes
PRO TIPS:
- The only way you can mess these up is too cook the sugar mixture too long which will cause them to get hard.
- These are really sweet on their own but if you want to double the chocolate topping you can.
- Cut the bars when they are at room temperature for easier cutting.
Cuisine: American
Course: Dessert
Author: Christy Denney
All Desserts All Recipes Bars Chocolate Desserts No-Bake Desserts Peanut Butter
originally published on Sep 19, 2021 (last updated Sep 27, 2023)
54 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
stay connected get new recipes via email:
« Previous Post Corn, Tomato, and Feta Salad
Next Post » Swedish Meatballs
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
54 comments on “Scotcheroos”
-
Maggie Adler — Reply
What can you sub in for the light corn syrup? What if you didn’t use it at all?
-
Christy Denney — Reply
It kind of makes the whole texture in these so I don’t have a sub
-
-
Peggy — Reply
I microwaved them
-
Peggy — Reply
My chocolate chips and butterscotch chips barely melted. Tastes good but very dry. Thoughts?
-
Christy Denney — Reply
You should have microwaved them until smooth. If the scotcheroos are dry it sounds like you overboiled them.
-
-
Amanda — Reply
This is such an easy yummy recipe! I am allergic to peanuts so I used cashew butter and there is no taste difference!!
-
Angela — Reply
I have made these several times and the are delicious! This last time I went to get the ingredients, my store was out of Rice Krispies and Special K, so I used Golden Grahams. I only used 1/2 cup of sugar since it is a sweeter cereal. They came out so good! Great recipe!
-
Christy Denney — Reply
I’ve heard there’s a shortage on Rice Krispies!
-
-
BILL MCARTHUR — Reply
Ive made these with Kellogg corn flakes they are so good.
-
Christy Denney — Reply
Ooh i’ll have to try that.
-
-
Bailey — Reply
These were a big hit! As easy as rice crispy treats but they seem more homemade lol. Love these!
-
Christy Denney — Reply
Thanks!
-
-
Karen — Reply
I use 2 cups of chocolate chips instead of the butterscotch. I add about a tablespoon of peanut butter to the chocolate before I microwave it. This adds more peanut butter flavor and the chocolate has a little softer consistency once it hardens.
-
Christy Denney — Reply
Yes! I do that sometimes too!
-
-
Carrie — Reply
Hey, quick FYI- Rice Krispies (brand name) are NOT gluten free. They have malt(gluten) in the flavoring but you can’t try gf versions of s Krispy cereal -just wanted to warn those with Celiac so they wouldn’t get sick! Super Yummy though when you make with gf cereal!
See AlsoEgg Tortilla Bake (3 Ways)-
Christy Denney — Reply
Good to know. Thanks for letting me know.
-
-
Mary — Reply
A family favorite ! Sometimes we substitute Special K cereal for Rice Krispies and call the bars “Special K” bars .
-
Christy Denney — Reply
Yesss I’ve heard of those. So good.
-
Leslie — Reply
We always make with Special K
-
-
Amy — Reply
Can’t get the chocolate chips n butterscotch chips to melt on the stove !
-
Christy Denney — Reply
What’s happening? You can also melt them in a microwave safe bowl. It’s very important to not have too high of heat or the mixture will seize.
-
Susan Yetter — Reply
A double boiler is the best way to melt chocolate chips on the stove. Add a little dab of coconut oil or butter for a shiny appearance.
-
-
Kathleen Denne — Reply
PLEASE USE MY FIRST NAME ONLY
I am going to try this recipe but leave out the chocolate. It makes me deathly ill. I may use just the butterscotch chips to melt for the frosting.
For Donna: try using sunflower butter if your husband has a peanut allergy. It is a tasty alternative to peanut butter. -
Dale Urban — Reply
OMG I remember these as a kid,Childhood memories came flooding back they are so good thank you for Sharing this recipe I made a double batch tonight .
Dale Urban-
Christy Denney — Reply
I’m coming over!
-
-
donna — Reply
hello-my husband is allergic to peanut butter. Can l use wow butter?
-
Christy Denney — Reply
I haven’t tried WOW butter so I can’t be sure.
-
-
Peter Kington — Reply
Absolutely buddy gorgeous. Used Golden Syrup instead of corn syrup. The combination of sweet and salty from the Krispies mixed with the bitter sweet of the chocolate was divine. Can see this being a firm family favourite.
-
Christy Denney — Reply
Love hearing that.
-
-
Healthy Dessert Recipes — Reply
Since I discovered marshmallow fluff made with brown rice syrup and Sunspires Peanut Butter Chips sweetened with brown rice syrup I’ve been going to town with dessert recipe makeovers. With the inspiration from your recipe I can see a lot more RKT’s making their way onto my kitchen counter.
-
Melody — Reply
I made the scotcheroos but they were so hard I could barely cut them. What did I do wrong?
-
Christy {The Girl Who Ate Everything} — Reply
If you boil the corn syrup mixture too long it will get really hard. The shorter you boil them the softer they are but you don’t want them super soft either. Sorry they didn’t turn out for you!
-
Melody — Reply
I made them again and let the sugar and corn syrup just barely come to a boil, then stirred in my peanut butter. Success! The only problem now is that they are so yummy, I can’t quit eating them!!!
-
Christy {The Girl Who Ate Everything} — Reply
Good to hear that you were able to fix them.
-
-
-
-
Emily — Reply
Do these need to be refrigerated or can they be left out?
-
Christy {The Girl Who Ate Everything} — Reply
They can definitely be left out…
-
-
Kathy — Reply
I have been making these bars since my mother found the recipe many years ago when I was still in school. They are absolutely delicious. Instead of a 1(6 oz.) bag of each flavor chips, I use 1 (12 oz. or whatever the larger size bag is now) of each flavor. This makes the icing thicker and even more addictive. I just made a pan of these yesterday. Yummy!D
-
Christy {The Girl Who Ate Everything} — Reply
Yes, that’s what I usually use too. Don’t know why it says 6 ounce…
-
-
Patty — Reply
I make these EVERY year but use 5 cups of crushed Special K cereal instead of Rice Krispies.
I add 2 T of peanut butter to the chocolate/butterscotch chip “frosting”
I also add 1 1/2 cups of peanut butter instead of 1 cup for the sugar mixture and 1 tsp of vanilla.
-
Sally — Reply
I’m just wondering if I can add rum to the bars and freeze dried coffee to the frosting
-
Christy {The Girl Who Ate Everything} — Reply
Ooh. I have no idea. I’m sure you could but I have no idea how it would taste.
-
Desiree Baumgart — Reply
Is it possible to use chocolate almond bark instead of chocolate chips? I’m just wondering due to i have a ton of this and no chocolate chips so I am wondering if it would turn out.
-
-
Susie Overholser — Reply
Have you ever made the version of this that calls for marshmallows instead of sugar and karo syrup? They aren’t so heavy tasting and really easy to make in the microwave. Just wondering… 🙂
-
Christy {The Girl Who Ate Everything} — Reply
I haven’t. I actually really like them dense. 🙂
-
-
Mandi — Reply
My recipe I use have coco krispies…. kind of make your stomach hurnt
-
Callie — Reply
Scotcheroos, meet stomach, stomach, meet scotcheroos!
-
Kim Bee — Reply
Me likey. Me likey a lot!
-
Anonymous — Reply
I like to use a couple Tablespoons of maple syrup in with the sugar and syrup.
-
SewSara — Reply
I have been eating these nonstop since having my baby 4 weeks ago. CAN’T STOP!! ps i live in provo 🙂
-
Becky S. — Reply
These are my go-to dessert for any and every occasion that I’m asked to bring a dessert to! Except, I call them “Baby Ruth Bars”, and instead of corn syrup, I use honey as a little bit of a healthier alternative. Also makes them chewier! I also love to use chunky peanut butter instead of creamy. SO good!
-
cheri — Reply
These are one of the desserts I can’t resist either! I LOVE them.
-
zerrin — Reply
These look irresistible! Noone could stop me once I start eating these beauties!
-
Erin — Reply
Oh…and why not toss in a tsp of vanilla extract into the sugar/peanut butter mix 🙂
-
Erin — Reply
Mmmm! These are one of my FAVORITE recipes! And they can be whipped up SO quickly!! I dare you to try 1 1/2 cups peanut butter in the bars, and double your butterscotch chips in the frosting. You will L.O.V.E it!
Leave a comment »
