Scotcharoos Recipe

Introduction

Scotcharoos are a delightful no-bake treat combining crispy rice cereal, peanut butter, and a luscious chocolate-butterscotch topping. Perfectly chewy with a rich, sweet finish, these bars are easy to make and irresistible for any dessert craving.

Ingredients

• 6 cups (160 g) Rice Krispies cereal
• 4 Tbsp (57 g) butter, unsalted or salted
• 1 cup (200 g) granulated sugar
• 1 cup (237 ml) light corn syrup
• 1 cup (264 g) creamy peanut butter (e.g., Jif or Skippy)
• 1 cup (170 g) semi-sweet chocolate chips
• 1 cup (170 g) butterscotch chips
• 1 tsp oil (optional, canola, vegetable, or coconut oil for thinning)

Instructions

1. Step 1: Measure the Rice Krispies cereal into a very large bowl. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. Step 2: In a large saucepan, combine the butter, sugar, and corn syrup. Cook over medium-low heat, stirring frequently, until the mixture is hot but not boiling and the sugar dissolves. It may lightly simmer and bubble at the edges; remove immediately once this happens. The texture will change from gritty to smooth and runny.
3. Step 3: Remove from heat and stir in the peanut butter until melted and well combined.
4. Step 4: Pour the peanut butter mixture over the Rice Krispies and stir until evenly coated. Transfer the mixture to the prepared pan and spread into an even layer. Optionally, use wax paper and a rolling pin or your hands to press it flat for a smooth topping surface.
5. Step 5: For the topping, place chocolate chips, butterscotch chips, and oil (if using) in a heat-safe bowl. Microwave at half power in 20-second intervals, stirring between each, until smooth and melted.
6. Step 6: Pour the melted topping over the peanut butter layer and spread evenly with an offset spatula. Allow the chocolate to set—placing the pan in the fridge for 15-20 minutes speeds this up.
7. Step 7: Once set, cut into squares and serve.

Tips & Variations

• Don’t like butterscotch? Substitute with peanut butter chips or extra chocolate chips for a different flavor profile.

Storage

Store Scotcharoos in an airtight container at room temperature for up to one week. To freeze, layer bars with wax or parchment paper in a freezer-safe container and freeze for 2 to 3 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works fine but will add some texture to the bars. The final treat will be slightly less smooth.

What is the purpose of the oil in the topping?

The oil helps thin the melted chocolate and butterscotch chips, making them easier to spread evenly over the bars and creating a shiny finish.

Scotcharoos Recipe

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★★★★★

4.7 from 108 reviews

Scotcharoos are a delicious no-bake treat combining crispy rice cereal with a sweet peanut butter and butterscotch topping, layered with melted chocolate and butterscotch chips. These bars are easy to prepare and perfect for snacks, dessert, or gatherings.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 6 cups (160 g) Rice Krispies cereal
• 4 Tbsp (57 g) butter, unsalted or salted
• 1 cup (200 g) granulated sugar
• 1 cup (237 ml) light corn syrup
• 1 cup (264 g) creamy peanut butter, like Jif or Skippy

Topping

• 1 cup (170 g) semi-sweet chocolate chips
• 1 cup (170 g) butterscotch chips
• 1 tsp oil (canola, vegetable, or coconut), optional for thinning

Instructions

1. Prepare the pan and cereal: Spray a 9×13-inch baking dish with cooking spray. Measure 6 cups of Rice Krispies cereal into a very large mixing bowl and set aside.
2. Make the butter-sugar syrup: In a large saucepan, combine 4 tablespoons of butter, 1 cup granulated sugar, and 1 cup light corn syrup. Cook over medium-low heat, stirring frequently until the mixture is hot, sugar is dissolved, and it becomes thin and runny but NOT boiling. Remove immediately once it starts to bubble at the edges.
3. Mix in peanut butter: Remove the saucepan from heat and stir in 1 cup creamy peanut butter until fully melted and the mixture is cohesive.
4. Combine with cereal: Pour the peanut butter mixture over the Rice Krispies. Stir well to evenly coat all cereal pieces. Transfer the mixture into the prepared pan and spread it into an even layer. Optionally, use wax paper and a mini rolling pin or clean hands to gently flatten the top for smoother topping application.
5. Melt the toppings: In a heat-safe bowl, combine 1 cup semi-sweet chocolate chips, 1 cup butterscotch chips, and 1 teaspoon oil (optional). Microwave at half power in 20-second increments, stirring between each, until melted and smooth.
6. Apply the topping: Pour the melted chocolate and butterscotch mixture evenly over the peanut butter Rice Krispies layer. Use an offset spatula to spread smoothly. Optionally swirl the topping for a decorative effect.
7. Set and serve: Let the chocolate topping set at room temperature or speed up the process by refrigerating the pan for 15-20 minutes. Once set, cut the Scotcharoos into squares and serve.

Notes

• If you dislike butterscotch chips, substitute with peanut butter or extra chocolate chips.
• Store Scotcharoos in an airtight container at room temperature for up to 1 week.
• For longer storage, freeze in a freezer-safe container separated by wax or parchment paper for 2-3 months.
• Use wax paper and a rolling pin to flatten the cereal mixture for easier topping spreading.

Keywords: Scotcharoos, Rice Krispies treats, peanut butter bars, no bake dessert, chocolate butterscotch bars, easy dessert, snack bars