Some desserts come and go, but Scotcheroos? They’re forever.
These sweet and chewy bars are a nostalgic treat loaded with peanut butter, chocolate, and butterscotch. They whip up in under 20 minutes, don’t require baking, and are always a hit—whether you’re taking them to a party, making an after-school treat, or just craving something classic and satisfying.
They’re basically like elevated Rice Krispie treats with a little more attitude. And if you’ve never had one, trust me: one bite and you’ll understand why they’re such a staple in so many homes.
Why You’ll Love These Bars
- No-bake magic – Perfect for warm weather or quick desserts.
- Fast and easy – Only 20 minutes from start to finish.
- Crowd-pleaser – Kids love them, adults sneak seconds.
- Customizable – Add sprinkles, sea salt, or a swirl of extra butterscotch for fun.
What You’ll Need
- Rice Krispies cereal – Adds the perfect crispy base.
- Sugar + light corn syrup – For sweetness and that sticky chew.
- Creamy peanut butter – Brings it all together with rich, nutty flavor.
- Chocolate chips + butterscotch chips – Melted into that signature topping.
Helpful Tips Before You Start
- Don’t over-boil the sugar and corn syrup. As soon as it starts to bubble, remove it. Too long, and the bars can turn hard.
- Use a lightly greased spatula to press the cereal mixture into the pan without sticking.
- Chill before cutting if you want super clean edges.
- Want to dress them up? Drizzle melted butterscotch over the chocolate layer and drag a toothpick through it for a marbled look.
Scotcheroos Recipe
Yield: 20 bars
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1½ cups chocolate chips
- 1½ cups butterscotch chips
Instructions
- Prep: Lightly grease a 9×13-inch baking pan. Pour Rice Krispies into a large mixing bowl and set aside.
- Make the base:
In a medium saucepan over medium heat, stir together sugar and corn syrup. Bring just to a boil, then immediately remove from heat. Stir in peanut butter until smooth. - Combine:
Pour the hot mixture over the Rice Krispies. Stir quickly until evenly coated. Press into prepared pan using a greased spatula. - Melt the topping:
In a small saucepan over low heat, melt the chocolate and butterscotch chips together, stirring constantly until smooth. (You can also use the microwave in 30-second intervals.) - Finish:
Pour melted topping over the bars and spread evenly. Let set at room temperature for 30–60 minutes before slicing into squares.
Storage
- Room Temp: Store in an airtight container for up to 4 days.
- Freezer: Freeze in layers with parchment paper in between for up to 2 months. Thaw at room temp.
These bars are rich, chewy, and full of that sweet-and-salty combo that keeps you coming back for more. Whether you grew up with Scotcheroos or you’re just discovering them now, one thing’s for sure: they’re here to stay.
