Scotcheroos
Scotcheroos are the ultimate no-bake treat, combining layers of crunchy rice cereal, creamy peanut butter, and a rich chocolate butterscotch topping.
These sweet, gooey bars are perfect for satisfying your sweet tooth with minimal effort.
Ready to indulge in these irresistible treats?
Let’s make them!
Ingredients You’ll Need
- 1 c. granulated sugar
- 1 c. corn syrup, light or dark
- 1 c. creamy peanut butter
- 6 c. Rice Krispies
- 1 c. semisweet chocolate chips
- 1 c. butterscotch chips
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How to Make Scotcheroos
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!
Important Baking Notes:
To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.
Scotcheroos
Indulge in the perfect balance of crunchy, chewy, and creamy with these classic Scotcheroos. A delightful combination of peanut butter-infused Rice Krispies topped with a rich layer of chocolate and butterscotch.
- Total Time: 25 minutes
- Yield: 9 servings
Ingredients
Instructions
- 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!
Notes
To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
