Scotcheroos with a smooth peanut butter blended into Rice Krispies cereal topped with melted chocolate and butterscotch chips. Yields 12 large bars or 24 small bars in a 13″ x 9″ pan.
A local restaurant that has a cafe atmosphere makes chewy yet soft scotcheroo bars and they’re so yummy! It was only a matter of time I try to match their flavor at home because I love them so much. This recipe is the closest I could get!
I’ll be honest, when I first tried a scotcheroo 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 so noticeable once it is mixed with other ingredients.
Scotcheroos have been recreated with a variety of cereals – Corn Flakes, Frosted Flakes, and Chex. They can easily be changed up in this recipe, but I find Rice Krispies to be my personal favorite.
Ingredients for Scotcheroos
- Karo Lite Corn Syrup
- White Granulated Sugar
- Smooth Peanut Butter
- Rice Krispies Cereal
- Milk Chocolate Chips
- Butterscotch Chips
It’s best to let the melted milk chocolate and butterscotch chips set on top before cutting otherwise it is a rather gooey mess. I kept checking mine periodically and it took upwards of two hours to become firm.
How many scotcheroo bars does it make?
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.
Can you freeze scotcheroos?
Yes! Scotcharoos 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 or saran wrap between each layer to avoid sticking.
For thawing, let them sit at room temperature until they are fully softened.
Try these other sweet treats!
- Banana Nut Bread
- Butterscotch Blondies
- Caramel Crispix
- Cherry Chip Cupcakes
- Chocolate Drop Cookies with Chocolate Buttercream Frosting
- Kolacky Apricot & Raspberry Cookies
- Melt-in-Your-Mouth Cream Cheese Frosting
- Minny’s Chocolate Pie
- New York Cheesecake
- Oreo Bottom Cupcakes
- Pecan Tassies
- Pumpkin Bars
- The Best Red Velvet Cupcakes
Enjoy!
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Scotcheroos
Course: DessertCuisine: American12
Large Bars or 24 Small Bars10
minutes10
minutesScotcheroos with a smooth peanut butter blended into Rice Krispies cereal topped with melted chocolate and butterscotch chips. Yields 12 large bars or 24 small bars in a 13″ x 9″ pan.
Ingredients
1 cup Karo Lite Corn Syrup
1 cup White Granulated Sugar
3/4 cup Smooth Peanut Butter
6 cups Rice Krispies Cereal
1 cup Milk Chocolate Chips
1 cup Butterscotch Chips
Directions
- 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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