Name: Scotcheroos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 cups crispy rice cereal ((like Rice Krispies)); 1 cup granulated sugar; 1 cup light corn syrup (*); 1 cup creamy peanut butter; 12 ounce package semi-sweet chocolate chips; 12 ounce bags butterscotch chips

These Scotcheroos are next-level rice Krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make as they are delicious, and they top the list of our favorite no-bake desserts!

If you’re looking for more no-bake treats don’t miss my No Bake Cheesecake, or Frozen Hot Chocolate.

Nothing beats the summer heat like a good no bake treat, and these Scotcheroos always hit the spot. They’re made with six simple ingredients and only take about 15 minutes to make. The perfect dessert for BBQ’s, potlucks, picnics, or a weekend when you just want something yummy and stress-free.

What are Scotcheroos?

Scotcheroos are no-bake cereal bars similar to rice krispies treats, but flavored with peanut butter and topped with melted butterscotch and semi-sweet chocolate chips. The name “scotcheroos” refers to the butterscotch flavor that is melted into the chocolate topping.

If you have a gluten intolerance, please note that these are made with Rice Krispies cereal, which is made with malt flavoring. Malt flavoring stems from barley and barley contains gluten! So, unfortunately scotcheroos are not gluten free.

The ingredients needed for scotcheroos including rice krispies in a bowl, karo syrup, peanut butter, sugar, chocolate chips and butterscotch chips.

How to make Scotcheroos:

1. Place cereal in a large mixing bowl. Set aside.

2. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil.

Once boiling, remove from heat immediately and stir in peanut butter until smooth.

3. Pour mixture over the rice cereal and stir until evenly coated. Press firmly into a greased 9×13” pan.

A bowl of rice krispies with peanut butter marshmallow sauce poured on top, then pressed into a baking pan to make scotcheroos.

4. Place the chocolate chips and butterscotch chips in a microwave safe bowl. Microwave for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth.

5. Spread chocolate topping over the bars. Allow to cool completely before cutting and serving.

Three process photos for making scotcheroos topping, and pouring it over the bars.

To avoid hard scotcheroos, don’t over-cook the sugar mixture in the saucepan. Just bring it to a boil and remove immediately from heat. Also, they will harden when stored in the fridge, so allow them to come to room temperature before serving.

Scotcheroos squares on parchment paper with a glass of milk on the side.

Make Ahead and Freezing Instructions:

To make ahead: I think these are best served the day they are made, but you can prepare them in the morning or the day before and store them in an air-tight container before serving.

To freeze: Prepare the scotcharoos in a freezer safe pan, cover well and freeze for up to 3 months. Thaw at room temperature for 2 hours before cutting and serving.

Consider trying these popular desserts:

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Recipe

4.90 from 59 votes

Scotcheroos

These Scotcheroos are next-level rice krispies treats flavored with peanut butter, chocolate, and butterscotch. They're as easy to make in just 15 minutes, and they are a delicious crowd pleaser!

Print Pin Review

Author Lauren Allen

Course Dessert

Cuisine American

Servings 24 bars

Calories 292

Prep 10

Cook 5

Total 15

Save Recipe

Ingredients

▢ 6 cups crispy rice cereal (like Rice Krispies)
▢ 1 cup granulated sugar
▢ 1 cup light corn syrup *
▢ 1 cup creamy peanut butter
▢ 12 ounce package semi-sweet chocolate chips , use a good quality brand or they wont melt well, or user Baker's chocolate
▢ 12 ounce bags butterscotch chips

Instructions

Grease a 9x13' inch baking pan. Place cereal in a large mixing bowl. Set aside.
In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil, and once boiling immediately remove from heat. Stir in peanut butter until smooth.
Pour mixture over the rice cereal and stir until evenly coated. Press firmly into prepared pan.
Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth.
Spread topping over the bars. Allow to cool completely before cutting and serving.
Store scotcheroos in an airtight container at room temperature and enjoy within 1-2 days, for best taste and texture.

Notes

Corn Syrup: Substitute honey if you'd like to make scotcheroos without corn syrup.

To Avoid Hard Scotcheroos: Don’t overcook the sugar mixture in the saucepan. Just bring it to a boil and remove immediately from heat.

Make Ahead Instructions: I think these are best served the day they are made, but you can prepare them in the morning or the day before and store them in an air-tight container before serving.

Freezing Instructions: Prepare the scotcheroos in a freezer safe pan, cover well and freeze for up to 3 months. Thaw at room temperature for 2 hours before cutting and serving.

Nutrition

Calories: 292kcalCarbohydrates: 49gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 2mgSodium: 160mgPotassium: 161mgFiber: 1gSugar: 37gVitamin A: 485IUVitamin C: 4.5mgCalcium: 15mgIron: 3.2mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

@TastesBetterFromScratch

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2013. Updated with process photos and more detailed instructions and tips.

This post contains affiliate links. I love sharing my favorite products with you.

This post contains affiliate links.

Comments

Chris says:

February 1, 2024 at 4:36 pm

I’d like to ship these to our grandson in the air force. He is currently posted in MO. Any advice?

Brenda says:

October 15, 2023 at 11:34 am

I’ve made this for years. I love them. Since there is only two of us now, I might try halfing it.

Shannon says:

August 29, 2023 at 6:34 am

When you substitute honey instead of corn syrup do you use the same amount? 1 full cup? Thanks!