I can’t officially get in the holiday spirit without making a batch of scotcheroos. There’s just something about the chocolate, peanut butter, and a hint of butterscotch that screams “holiday treat.” These bars are perfectly chewy, gooey, and decadent, and the chocolate-butterscotch topping takes them to the next level. Whether I’m making them for Christmas, a birthday, or just because, these easy scotcheroos come together in minutes and are guaranteed to please every sweet tooth.
Homemade Rice Krispie Scotcheroos
My homemade scotcheroos are a fun twist on classic Rice Krispie treats, packed with peanut butter and butterscotch. Topped with creamy chocolate, these Rice Krispie scotcheroos are perfect for holidays, potlucks, or any time I want a quick sweet treat. Even my picky-eater kids can’t resist!
The secret is in the corn syrup. It keeps the bars soft and chewy for days, unlike traditional cereal bars that can get hard quickly. You can even experiment with different cereals or nut butters, making this a super versatile snack or dessert.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
My Secret for Perfectly Chewy Scotcheroos
The key to chewy, gooey scotcheroos is to remove the peanut butter, corn syrup, and sugar mixture just as it begins to bubble, and stir gently when mixing with the cereal. Overheating or over-stirring will make the bars hard or crumbly, so this small timing and technique adjustment ensures every bar comes out soft, chewy, and melt-in-your-mouth perfect.
Scotcheroos Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- ¼ cup granulated sugar
- 6 cups Rice Krispies cereal
- 1½ cups chocolate chips
- 1½ cups butterscotch baking chips
Instructions
- In a large saucepan, combine the peanut butter, corn syrup, and sugar over medium heat.1 cup creamy peanut butter, 1 cup light corn syrup, ¼ cup granulated sugar
- Stir until the mixture is melted and smooth. Remove from heat.
- Pour the mixture over the cereal in a large bowl and stir until well coated and evenly mixed.6 cups Rice Krispies cereal
- Transfer the mixture to a greased 9×13-inch baking pan, spreading it into an even layer.
- In a large microwave-safe bowl, heat the chocolate chips and butterscotch chips in 30-second increments, stirring after each time, until melted and smooth.1½ cups chocolate chips, 1½ cups butterscotch baking chips
- Pour the mixture over the bars.
- Place the pan in the refrigerator to chill and firm up for at least 30 minutes.
- Use a sharp knife to cut the bars.
Notes
- Line your 9×13-inch pan with parchment paper and leave a little overhang on the sides. It makes it so much easier to lift and slice cleanly once the bars are set.
- Don’t overheat the sugar/corn syrup mixture. Remove the mixture just as it is beginning to bubble; otherwise, you will end up with hard scotcheroos.
- Packing too much Rice Krispies into the cup can make the bars dry and crumbly. Lightly scoop the cereal into the measuring cup and level it off; don’t press it down.
- Don’t over-stir the scotcheroos or else the cereal will start to break apart and go mushy!
- To more easily spread the treats in your baking pan, lightly spray a rubber spatula or your fingers with nonstick spray.
- If you prefer to melt the chocolate and butterscotch mixture on the stove, use a double boiler or very low heat to avoid scorching or seizing.
- For a bit more texture, after spreading the melted chocolate and butterscotch chips, sprinkle on a few whole chips and lightly press them into the top.
- For some fun decoration, add some chocolate or rainbow sprinkles over top before the chocolate and butterscotch has a chance to set.
- To quickly set your scotcheroos, stick them in the refrigerator; allow them to come back to room temperature before serving, though!
- These bars are easiest to cut at room temperature. If you slice them while cold, the chocolate will crack unevenly.
- Use a greased cookie cutter to cut out fun shapes rather than cutting into square bars.
How to Make Scotcheroos Step-by-Step
Make the Bars: In a large saucepan, combine 1 cup of creamy peanut butter, 1 cup of light corn syrup, and ¼ cup of granulated sugar over medium heat. Stir until the mixture is melted, smooth, and just beginning to bubble. Take care not to overheat it, or your bars will turn out hard. Remove from heat, then pour the mixture over 6 cups of Rice Krispies cereal in a large bowl. Stir gently until well coated and evenly mixed. Transfer the mixture to a greased 9×13-inch baking pan, spreading it into an even layer.
Coat with Chocolate: In a large microwave-safe bowl, heat 1½ cups of chocolate chips and 1½ cups of butterscotch chips in 30-second increments, stirring after each time, until melted and smooth. Pour the mixture over the bars. Place the pan in the refrigerator to chill and firm up for at least 30 minutes. Use a sharp knife to cut the bars.
How to Store and Freeze
Store leftover scotcheroos in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Let thaw in the refrigerator overnight or on the countertop for a few hours before enjoying.
Leave a Reply