This is a no-bake scotcharoo bar recipe with smooth peanut butter blended into Rice Krispies cereal topped with melted chocolate and butterscotch chips.
Scotcheroos are a classic midwest treat that are served in most bakeries in my neck of the woods. They’re like a peanut butter rice krispie treat.
I’ll be honest, when I first tried a scotcharoo a few years ago, I had no idea there was peanut butter in it. I am not a huge peanut butter fan, but in these bars, it’s not as intense once it is mixed with other ingredients.
I’ve seen scotcheroos recreated with a variety of cereals over the years – Corn Flakes, Frosted Flakes, and Chex. They can easily be changed up in this recipe, but I find Rice Krispies to be the best.
It’s like the perfect blend of sweetness with crunchiness together. The best part is there’s no baking necessary.
Ingredients for Scotcharoos
- Karo Lite Corn Syrup
- White Granulated Sugar
- Smooth Peanut Butter
- Rice Krispies Cereal
- Milk Chocolate Chips
- Butterscotch Chips
How to Make Scotcharoos
Step 1: Prepare a 13″x9″ pan by lightly spraying nonstick spray. Melt sugar with corn syrup in a saucepan over medium-low heat. Once melted, add peanut butter and blend well. Remove from heat.
Step 2: In a large bowl, add Rice Krispies cereal and pour corn syrup mixture into the cereal as you mix. Pour cereal mixture into the 13″x9″ pan and spread evenly.
Step 3: Melt milk chocolate chips and butterscotch chips in a small dish in the microwave. Stir every 30 seconds until melted through.
Step 4: Pour over top of the cereal and spread evenly.
Step 5: Allow to fully cool and let the top set until it is no longer gooey to the touch, about 2 hours at room temperature or 15-20 minutes in the refrigerator, before cutting.
Cutting The Bars
It’s easy to cut 12 large squares or 24 small squares for more to enjoy.
We actually found smaller bars to be the perfect bite for this sweet treat. After initially cutting large squares, we cut them all in half to get smaller ones. There’s a local restaurant that serves the larger squares and they sell quick.
Freezing
Scotcheroos freeze and thaw very well. Keep them stored in an airtight container in the freezer for up to 2-3 months.
If you plan on stacking them in layers, be sure to place parchment paper between each layer to avoid sticking.
For thawing, allow them sit at room temperature until they are fully softened.
Recommended Recipes
- Bakery-Style Peanut Butter Drop Cookies
- Butterscotch Blondies
- Caramel Crispix
- Chocolate Drop Cookies
- Chocolate Peanut Butter Drop Cookies
- Christmas Rice Krispies Treat Balls
- High-Protein Fudgy Cottage Cheese Brownies
- Oreo Fudge Squares
- Pumpkin Bars
Scotcheroos
Ingredients
- 6 cups Rice Krispies Cereal
- 1 cup Lite Corn Syrup
- 1 cup White Granulated Sugar
- ¾ cup Smooth Peanut Butter
- 1 ½ cups Milk Chocolate Chips
- ½ cup Butterscotch Chips
Instructions
- Prepare a 13"x9" pan by lightly spraying nonstick spray. Melt sugar with corn syrup in a saucepan over medium-low heat. Once melted, add peanut butter and blend well. Remove from heat.
- In a large bowl, add Rice Krispies cereal and pour corn syrup mixture into the cereal as you mix. Pour cereal mixture into the 13"x9" pan and spread evenly.
- Melt milk chocolate chips and butterscotch chips in a small dish in the microwave. Stir every 30 seconds until melted through. Pour over top of the cereal and spread evenly. Allow to fully cool and let the top set until it is no longer gooey to the touch, about 2 hours, before cutting.
- For cutting guidelines see above.
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