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A popular dessert bar made with chocolate, peanut butter, butterscotch, and Rice Krispies. An easy no-bake dessert bar made in minutes!
Have you ever heard of a Scotcheroo? If you haven’t, you are missing out! This is one of the easiest dessert bars to whip up because it is no-bake and needs only a few ingredients.
These are one of my kids favorite treats that I make and they are so EASY!
What are Scotcheroos?
A scotcheroo is a no-bake dessert bar made with a layer of peanut butter, sugar, corn syrup, and Rice Krispies and then topped with a melted butterscotch and chocolate layer. This is a dessert that was made famous in the 1960s because it was displayed on the back of a Rice Krispies cereal box. I have updated the recipe to make the most perfect Scotcheroo dessert bar.
This no-bake dessert bar, consisting of a crispy rice cereal base, a layer of sweet and sticky butterscotch-peanut butter mixture, and a glossy decadent chocolate topping is always so popular and crowd pleasing.
Why you will love Scotcheroos:
- So easy to make! Scotcheroos are a no-fuss, no-bake dessert. They are easy to prepare and this is a foolproof recipe.
- A Crowd-Pleaser Dessert. The combination of sweet butterscotch, creamy peanut butter, and rich chocolate is a surefire crowd-pleaser. Scotcheroos are a hit at parties, potlucks, and family gatherings.
This is such an easy dessert bar to include on your Christmas holiday goodie plate. If you are from the Midwest, you know how famous these Scotcharoos are around your parts!
The key to making perfect Scotcheroos is to make sure you don’t overcook the peanut butter mixture. And you definitely don’t want to put too much Rice Krispies cereal into the peanut butter mixture. This is what creates hard and crunchy Scotcharoo bars! I reduced the amount of Rice Krispies cereal so it is just the perfect amount.
If you want some extra shine in your chocolate butterscotch layer, add a touch of oil to the chocolate. This creates a nice sheen and helps the chocolate to melt quicker and will result in smoother chocolate.
I like to use a mix of butterscotch chips, milk chocolate chips, and a touch of semi-sweet chocolate chips to offset the sweetness. You can even sprinkle on some sea salt flakes for a salty-sweet combination.
Scotcheroos Ingredients:
- Sugar
- Light Corn Syrup — I suggest using Karo light corn syrup.
- Creamy Peanut Butter — do not use natural peanut butter in this recipe.
- Rice Krispies Cereal
- Butterscotch Chips
- Milk Chocolate Chips
- Semi-Sweet Chocolate Chips
- Oil
How to make the Best Scotcheroos:
- Start by heating together sugar, corn syrup, and creamy peanut butter. You don’t want to overcook this but just heat it up so the sugar crystals dissolve and the peanut butter mixture is smooth. I prefer to use creamy peanut butter.
- Fold in the Rice Krispies cereal. You want to try to coat it all so make sure to thoroughly combine the peanut butter mixture and the cereal. Pour into a 9 x 13 pan and use a spatula to press down.
- In a microwave-safe bowl, add the chocolate chips, butterscotch chips, and a touch of oil for shine and cook on 50% power for 30 seconds at a time, stirring after each cooking increment. I prefer to cook at 50% power because it keeps the chocolate from burning. Once you stir it and the mixture is completely smooth, pour over the peanut butter cereal bar mixture and evenly spread over the bars.
- Let chill until the chocolate hardens and then cut into squares and serve. These are rich so you can cut them into small squares.
Tips for making the Best Scotcheroos:
- Correct Measurements: Precision is key in baking. Use accurate measurements for each ingredient to maintain the perfect balance of flavors and textures. If you add to much Rice Krispies cereal, you may end up with a hard, crunchy bar.
- Proper Mixing: When combining the crispy rice cereal with the peanut butter-butterscotch mixture, be gentle to avoid crushing the cereal. A thorough but gentle mix ensures a satisfying crunch in every bite.
- Smooth Chocolate Topping: When melting the chocolate for the topping, do so in intervals at 50% power and stir frequently. This prevents overheating and ensures a smooth, glossy finish.
- Chill Time: Allow sufficient time for the Scotcheroos to set in the refrigerator. This will firm up the layers and make them easier to cut into neat, bite-sized squares.
Storage:
These scotcheroos are so easy to store. Just store in an airtight container and they will stay fresh for days.
Should they be served at room temperature? Yes, scotcheroos are best served at room temperature.
Can you freeze scotcheroos?
Yes, these scotcheroos can be frozen in a freezer bag or in an airtight container. Try to freeze them in a single layer.
Frequently Asked Questions:
I wouldn’t suggest using natural peanut butter as it doesn’t have the sugar and oils in creamy peanut butter. I suggest using a creamy peanut butter like Jif or Skippy’s.
Absolutely! Many people like to use Special K cereal instead of Rice Krispies and they taste just as delicious.
Yes! That would taste amazing. I like to use the Trader Joe’s salted caramel chips instead of butterscotch chips to mix it up.
If you love No Bake dessert bars, check out these other recipes:
Trifecta Bars — Brownie, Chocolate Chip Cookie, and Rice Krispie Treat Bar
Brookie Bar — chocolate chip cookie and brownie in one
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Scotcheroos
Equipment
Ingredients
- 1 cup Sugar
- 1 cup Light Corn Syrup
- 1 cup Creamy Peanut Butter
- 5 cups Rice Krispies Cereal
Chocolate Butterscotch Topping:
- 1 cup Butterscotch Chips
- 1 cup Milk Chocolate Chips
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 to 2 teaspoons Canola or Vegetable Oil
Instructions
- Heat a saucepan over medium-low heat. Add sugar and corn syrup. Stir until dissolved. You do NOT want this mixture to boil so watch carefully. Once the sugar is dissolved, remove from heat and add the peanut butter and stir until combined.
- Fold in the Rice Krispies cereal and stir well to coat. Spray a 9 x 13 pan with non-stick cooking spray or use parchment paper. Pour the mixture into the pan and press down with a. spatula.
Chocolate Butterscotch Topping:
- In a microwave-safe bowl, add butterscotch chips, milk chocolate chips, semi-sweet chocolate chips, and oil. Heat at 50% power for 30-second increments, stirring well after each cooking period. Keep heating until completely melted.
- Once it is melted, pour over the peanut butter bar mixture. Spread evenly with offset spatula. May sprinkle with sea salt flakes. Let chill in the refrigerator or freezer to set up at for at least 20-30 minutes. Cut into small squares and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious!
This is the best scotcheroo recipe ever!
This is The best scotcharoo recipe I’ve found yet! I really appreciate how detailed the instructions are, I’ve never even come close to messing these up. And they taste incredible!!
Perfect balance of peanut butter and butterscotch! Me and my family loved these bars!
Winning combo, these bars were amazing! They disappeared before all the other desserts that were at the table. Really easy and fun to make. Will definitely be on the repeat for me.
My grandmother used to make these for me and my husband when we went to visit. I didn’t remember what they were called and we lost the recipe she gave me. I’ve seen other recipes that seemed similar but yours sounds the best! Maybe it’s because I love your blog. I have two favorite blogs .. yours and Simply So Good. I follow others but y’all’s are, to me, the best of all. We are going to make these soon. I’m hoping they taste just like I remember. Maybe not quite as good as I know my grandmother made hers with a lot of love for us. ❤️
Thank you Melissa!
Made this recipe yesterday & it took all of about 15 minutes, as suggested (plus a little time in the fridge). So good! They’re disappearing like hotcakes.