These easy no-bake Scotcheroos are rich and decadent, with a thick chocolate topping and peanut butter and butterscotch flavor.
Looking for something with chocolate, peanut butter, and butterscotch? Honestly, I only know of one dessert that fits that bill and it’s these delicious Scotcheroo bars. These truly are the perfect trifecta of all your favorite things.
The process for making these bars is very similar to making Rice Krispies Treats. You heat up the sugar, pouring it over the cereal and chill it. But with a just few extra steps, you can take that classic treat and turn it into something much more complex and delicious.
Ingredients in Scotcheroos
With just a few ingredients, most of which are pantry staples, you can make a tray of these tasty cookie bars. The corn syrup can be light or dark, whichever you have on hand.
- Corn syrup
- Creamy peanut butter
- Rice Krispies
- Semi-sweet chocolate chips
- Butterscotch chips
How to Make Scotcheroos
To make these scrumptious Scotcheroo bars:
- Line an 8″x8″ baking pan with parchment paper, then spray it with a non-stick cooking spray. This will make sure that when you’re ready to cut the bars they come out of the pan without sticking. If you don’t have an 8″x8″ pan pretty much any big pan will do, they just won’t be the same thickness as what’s in the picture.
- In a saucepan, combine the sugar and corn syrup. Make sure to stir it continuously, and wait for it to come to a boil. Add in the peanut butter, then take it off the heat. Keep stirring until the peanut butter has fully melted into the sugar mixture.
- Put the Rice Krispies into a big bowl – and by big I mean really big – and drizzle the peanut butter mixture over top. After this make sure to mix it up really well, so that all of the cereal is coated. This is what makes the bars stick together so it’s important that it’s well combined.
- Pour the cereal mixture into the prepared pan and try to make the layer as even as possible.
- Put the chocolate and butterscotch chips into a bowl and microwave them for thirty second intervals until completely melted, stirring in between each interval. Once it’s melted, pour the chocolate/butterscotch over the cereal.
- Place the whole thing into the fridge- or freezer if you’re impatient like me- until completely cool and the chocolate on top is hardened.
Tips for Making Scotcheroos
When you go to cut the Scotcheroos up, if you’re having a hard time with your knife getting stuck in the cereal mixture, try spraying the knife with cooking spray. This is my trick for cutting Rice Krispie Treats, and it works here too.
You can forgo the butterscotch chips if you aren’t a fan of the flavor or if you simply can’t find them at your grocery store. This recipe would be great with peanut butter chips in the chocolate instead of butterscotch too, if you’re a peanut butter lover.
For an extra crunch you could also chop up some peanuts, or other nuts, to coat the chocolate topping while it’s still wet.
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes!
Instagram it! If you try this recipe please tag #AFoodLoversKitchen on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Instagram, Twitter and Facebook to keep up on what we’re cooking up.
- 1 cup granulated sugar
- 1 cup corn syrup, light or dark
- 1 cup creamy peanut butter
- 6 cups Rice Krispies
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil.
- Stir in peanut butter and remove from heat. Set aside.
- Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
- Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
- In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
- Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.
- Remove from refrigerator and slice into 9 sections before serving. Enjoy!
Pin it for later!
Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.