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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/scotcharoos-recipe/