Scotcheroos are a no-bake classic that combines everything you love in a dessert bar—sweet, crunchy, chewy, and perfectly chocolatey. Made with crispy rice cereal, a rich peanut butter-sugar base, and topped with a smooth layer of chocolate and butterscotch, these bars are as easy to make as they are irresistible. Perfect for parties, potlucks, or just a quick family treat, Scotcheroos are a nostalgic favorite that never goes out of style.
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
1. Prepare the Pan
Grease a 9×13-inch baking dish or line it with parchment paper. Place the Rice Krispies cereal in a large mixing bowl and set aside.
2. Make the Peanut Butter Base
In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the mixture begins to boil, then immediately remove from heat. Stir in the peanut butter until smooth.
3. Combine with Cereal
Quickly pour the hot peanut butter mixture over the Rice Krispies. Stir until the cereal is evenly coated. Transfer to the prepared baking dish and press into an even layer with a greased spatula.
4. Make the Topping
In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring each time, until smooth and melted.
5. Finish and Set
Spread the melted chocolate–butterscotch mixture evenly over the pressed cereal base. Let the bars cool completely at room temperature until the topping is firm.
6. Slice and Serve
Cut into squares or rectangles and enjoy!
Storage
- Store Scotcheroos in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week (bring to room temperature before serving for best texture).
- They can also be frozen for up to 2 months (wrap tightly in plastic wrap and place in a freezer-safe bag).