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I’ve made Scotcheroos enough times now to proudly call myself a Scotcheroo master! (If that’s not a thing, it is now!) As someone who has mastered and loves this no-bake recipe, I cannot wait to share it with you so you can be the star of the show at your next family gathering!
These Scotcheroos make a Deliciously Easy Dessert
Classic scotcheroos are a popular potluck dessert, and you may think all scotcheroo recipes are the same. But, the baker in me had to take this beloved recipe from my childhood and take it to the next level.
While the ingredients are the same, I tweaked the amounts and methods until I was completely satisfied that I had made the best scotcheroos recipe ever, with the simplest steps possible.
These bars are as easy to make as Rice Krispies treats, but so much more tasty and indulgent. Made with two layers, they consist of one layer of peanut butter rice krispies treats topped with another layer of chocolate and butterscotch combined, and yes it is as good as it sounds.
Keep ready for all my best tips and tricks, storing directions, and more!
What is a Scotcheroo?
A Scotcheroo is a no-bake dessert bar traditionally made with a base of crispy rice cereal mixed with a blend of melted peanut butter, sugar, and corn syrup.
The mixture is then topped with a smooth layer of melted chocolate and butterscotch chips. Scotcheroos are known for their chewy texture and are a favorite treat for parties, bake sales, and family gatherings.
Why you’ll love this Recipe for Scotcheroos
There are so many reasons you’ll love this recipe, but here are just a few:
- Easy, no-bake dessert
- Packed with peanut butter, chocolate, and butterscotch flavors
- Always a crowd-pleaser
- Just 10 minutes to make!
- Stores and freezes well
Scotcheroo Recipe Ingredients
Just 6 simple ingredients come together to make the perfect treat, with no baking required. It’s the dessert of my dreams!
Keep reading for all my best tips and get the full measurements and directions in the recipe card below. Here’s what you’ll need:
- Crispy rice cereal: Rice Krispies
- Granulated sugar
- Light corn syrup
- Creamy peanut butter
- Semi-sweet chocolate chips
- Butterscotch chips
How to Make Scotcheroos
If you love quick desserts, this is for you! This family favorite is quick and easy to make, so you can whip it up any time you get assigned to bring the dessert, or just because you’re craving a sweet treat!
Get the full recipe in the recipe card below. Here are the easy steps:
- Prep baking dish. Grease a 9×13-inch baking dish with non-stick cooking spray or butter. Set aside.
- Prep rice cereal. In a large mixing bowl, measure out 6 cups of rice krispie cereal. Set aside.
- Cook sugar and corn syrup. In a large saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring frequently, until the mixture begins to boil. Once it starts to boil, remove it from the heat immediately to avoid overcooking.
- Add peanut butter. Stir in the creamy peanut butter until the mixture is smooth and well combined.
- Pour the peanut butter mixture over the cereal. Stir until all the cereal is evenly coated.
- Transfer the cereal mixture to the prepared dish. Spray your hands with a little bit of non-stick cooking spray and press the mixture evenly into the pan.
- Finish bars. In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth. Be careful not to overheat. Pour the melted mixture over the cereal. Spread it evenly with a spatula or the back of a spoon.
- Cool, cut, and enjoy! Allow the bars to cool at room temperature until the chocolate topping is set. For faster results, you can place the pan in the refrigerator for about 30 minutes. Once set, cut into squares and serve. Scotcheroos will stay fresh for at least a week. Store them in an airtight container at room temperature. If the chocolate starts to soften, you can refrigerate the bars.
How to Make Ahead
This is the perfect make-ahead recipe! Not only is it easy to make, but you can whip up a pan of scotcheroos, let it cool, and then cut them into small squares whenever you’re ready to serve. These bars will last 3-4 days at room temperature, so you can make them a day or two in advance.
You can also freeze this recipe if you need to make it further in advance, just follow the directions below.
Scotcheroos Recipe Tips
For best results, follow these tips:
- Spray measuring cup with non-stick cooking spray: Before measuring your peanut butter and corn syrup, spray the measuring cup with non-stick cooking spray. Both peanut butter and corn syrup can be hard to measure because they stick to everything they touch, so this will help them release easily.
- Carefully heat sugar and corn syrup: You don’t want to overcook this mixture, or your scotcheroos will become rock hard.
- Make Scotcheroos gluten free: To make gluten-free scotcheroos, swap the rice cereal for gluten-free rice cereal.
Storing leftover Scotcheroo Bars
Store leftovers in an airtight container at room temperature for 3-4 days. You can store them in the refrigerator, but this can dry them out and make them hard.
Can you freeze Scotcheroos?
You can freeze Scotcheroos, another reason this recipe is a winner! I recommend cutting them into bars and then storing in an airtight container or freezer bag, with parchment paper or wax paper between the layers so they don’t stick. Freeze for up to 3 months.
Scotcheroo FAQs
Overcooking the sugar can lead to hard scotcheroos. Be sure not to heat it too quickly (at too high of a temperature) or for too long, and remove it from the heat as soon as it starts to boil.
If your scotcheroos are hard from being refrigerated, simply let them sit at room temperature for a few minutes and they will begin to soften. If you’ve overcooked your sugar and corn syrup mixture, there won’t be much you can do to soften it.
More No-Bake Recipes:
- No Bake Oatmeal Chocolate Peanut Butter Cookies
- No Bake Butterscotch Marshmallow Bars
- No Bake Lemon Pudding Pie
- No Bake Pumpkin Cheesecake
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Scotcheroo
Ingredients
- 6 cups crispy rice cereal, Rice Krispies, 168 grams
- 1 cup granulated sugar, 198 grams
- 1 cup light corn syrup, 312 grams
- 1 cup creamy peanut butter, 270 grams
- 12 oz package semi-sweet chocolate chips
- 12 oz package butterscotch chips
Instructions
- Grease a 9×13-inch baking dish with non-stick cooking spray or butter. Set aside.
- In a large mixing bowl, measure out 6 cups of rice krispie cereal. Set aside.
- In a large saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring frequently, until the mixture begins to boil. Once it starts to boil, remove it from the heat immediately to avoid overcooking.
- Stir in the creamy peanut butter until the mixture is smooth and well combined.
- Pour the peanut butter mixture over the cereal. Stir until all the cereal is evenly coated.
- Transfer the cereal mixture into the prepared dish. Spray your hands with a little bit of non-stick cooking spray and press the mixture evenly into the pan.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and smooth. Be careful not to overheat. Pour the melted mixture over the cereal. Spread it evenly with a spatula or the back of a spoon.
- Allow the bars to cool at room temperature until the chocolate topping is set. For faster results, you can place the pan in the refrigerator for about 30 minutes. Once set, cut into squares and serve. Scotcheroos will stay fresh for at least a week. Store them in an airtight container at room temperature. If the chocolate starts to soften, you can refrigerate the bars.
