Rice Krispies cereal bars with creamy peanut butter, topped with a luscious layer of butterscotch and semi-sweet chocolate—these Scotcheroos are sweet, chewy, and irresistibly delicious. I love making them for family gatherings, lunchbox treats, or when I need a quick no-bake dessert that everyone will rave about. They come together in under 30 minutes and never last long!
Why You’ll Love This Recipe
I like that this recipe is no-bake, so I can make it any time without turning on the oven. The combination of crispy cereal, creamy peanut butter, and that rich chocolate-butterscotch topping is simply perfect. These bars are great for holidays, potlucks, or anytime I want to impress with minimal effort. They’re also incredibly easy to slice and share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup light corn syrup
1 cup granulated sugar
6 cups Rice Krispies cereal
One cup creamy peanut butter
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Directions
I start by greasing a 9×13-inch baking pan and setting it aside.
In a medium saucepan over medium heat, I combine the corn syrup and sugar, stirring constantly until it begins to boil.
I remove the pan from heat and stir in the peanut butter until smooth.
I pour the peanut butter mixture over the Rice Krispies in a large bowl and stir until everything is evenly coated.
Then I press the mixture into the prepared pan, smoothing it into an even layer.
In a microwave-safe bowl, I melt the chocolate chips and butterscotch chips in 30-second intervals, stirring until the mixture is smooth.
I pour the melted chocolate-butterscotch topping over the cereal layer and spread it evenly.
I refrigerate the bars for at least 2 hours, or until the top is set, then cut them into squares and serve.
Servings and timing
This recipe makes 24 bars.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Calories: Approximately 220 kcal per bar
Variations
I sometimes add a pinch of sea salt on top for a sweet-and-salty twist.
For a richer flavor, I swap out half the semi-sweet chocolate chips for dark chocolate.
I like to mix in chopped peanuts or pretzel pieces for added crunch.
If I want a holiday touch, I sprinkle festive candy or sprinkles on top before chilling.
To make them gluten-free, I use certified gluten-free puffed rice cereal.
Storage/Reheating
I store Scotcheroos in an airtight container at room temperature for up to 5 days. If I want them to stay firmer, especially in warmer weather, I keep them in the fridge. I don’t reheat them, but I sometimes let chilled bars sit at room temperature for a few minutes before serving to soften slightly.
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FAQs
How do I keep Scotcheroos from getting too hard?
I make sure not to overcook the sugar and corn syrup mixture—bringing it just to a boil is enough. Overheating can make the bars too hard once they cool.
Can I freeze Scotcheroos?
Yes, I can freeze them. I cut them into bars, wrap them individually, and place them in a freezer-safe container. They last up to 2 months in the freezer.
Are Scotcheroos gluten-free?
They can be if I use gluten-free Rice Krispies or another puffed rice cereal that’s certified gluten-free. Standard Rice Krispies may contain malt flavoring from barley.
Can I use natural peanut butter?
I prefer using regular creamy peanut butter for a smoother consistency. Natural peanut butter can be too oily or runny, which might affect the texture.
Do I need to refrigerate Scotcheroos?
I don’t have to, but I like to refrigerate them so the chocolate-butterscotch topping sets nicely. Once set, they can be stored at room temperature unless it’s very warm.
Conclusion
Scotcheroos are a nostalgic, crowd-pleasing treat that I can whip up quickly with pantry staples. I love how easy they are to customize, store, and share. Whether I’m making them for a special occasion or just to satisfy a craving, these chewy, chocolatey bars always hit the spot.
📖 Recipe:
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Scotcheroos
- Total Time: 25 minutes (plus 2 hours chilling time)
- Yield: 24 bars
- Diet: Vegetarian
Description
Scotcheroos are no-bake Rice Krispies bars blended with creamy peanut butter and topped with a rich layer of melted butterscotch and semi-sweet chocolate. These chewy, sweet treats are quick to make and perfect for parties, potlucks, or a simple family dessert.
Ingredients
6 cups Rice Krispies cereal
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Instructions
- Grease a 9×13-inch baking pan and set aside.
- In a medium saucepan over medium heat, combine the corn syrup and sugar, stirring constantly until the mixture begins to boil.
- Remove the saucepan from heat and stir in the peanut butter until smooth.
- In a large bowl, pour the peanut butter mixture over the Rice Krispies cereal and stir until evenly coated.
- Press the cereal mixture into the prepared baking pan, spreading it out in an even layer.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Pour the melted chocolate-butterscotch mixture over the cereal layer and spread evenly.
- Refrigerate the bars for at least 2 hours or until the topping is set.
- Cut into squares and serve.
Notes
Do not overcook the sugar and corn syrup mixture or the bars may become hard.
Add a pinch of sea salt on top for a sweet-and-salty flavor contrast.
For extra crunch, mix in chopped peanuts or pretzels with the cereal.
To make it gluten-free, use certified gluten-free Rice Krispies cereal.
Store in an airtight container at room temperature for up to 5 days or refrigerate for a firmer texture.
Bars can be frozen for up to 2 months when individually wrapped.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
