These scotcheroos take Rice Krispie Treats to a whole new level of deliciousness! Even the pickiest of eaters won’t be able to resist the classic, delicious flavors of Rice Krispie cereal, peanut butter, butterscotch, and chocolate.
What’s in this Scotcheroos Recipe?
The crispy rice cereal is saturated in creamy peanut butter and has a rich, butterscotch and chocolate frosting that is destined to be a huge hit, no matter the occasion!
- Creamy Peanut Butter: Adds rich peanut butter flavor. I like to use regular peanut butter, but you can also use all natural; just be sure to stir it well!
- Light Corn Syrup: Prevents these bars from setting to hard.
- Granulated Sugar: Adds sweetness.
- Rice Krispies Cereal: Adds crunch! In place of the Rice Krispies, you could use a different cereal, such as Corn Flakes.
- Chocolate Chips: Melt to form the chocolate layer. Feel free to use your favorite chocolate chips, such as milk, semisweet, dark, or even white!
- Butterscotch Baking Chips: Put the “scotch” in scotcheroos! You can substitute the butterscotch chips for any other baking chip, such as caramel, cinnamon, espresso, or white chocolate.
Pro Tip: Feel free to swap the peanut butter for any other nut butter you like, Nutella, or even Biscoff!
Variations on Rice Krispie Scotcheroos
Try adding a butterscotch swirl to make your scotcheroos just as pretty as they are delicious! Do this by melting a separate bowl of butterscotch chips and drizzling it over your already mixed and poured chocolate and butterscotch frosting. Then, use a toothpick to drag the butterscotch drizzle through the frosting to create a lovely little pattern.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Kellogg’s is a proprietary brand that I want to acknowledge and give credit to.
Scotcheroos are no-bake dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies cereal. The recipe was originally printed on cereal boxes in the mid-1960s.
Scotcheroos get their name from one of the key ingredients, butterscotch!
Unfortunately, Rice Krispies cereal is made with malt, so these bars are not gluten-free.
If the corn syrup and sugar mixture is cooked for too long, this can cause hard scotcheroos. The mixture should only be cooked long enough for the sugar to dissolve. Once it starts bubbling, it’s done!
How to Make Ahead and Store
While these bars are best served on the day they are made, you can make them the morning of and serve them later in the evening.
Store leftover scotcheroos in an airtight container at room temperature for up to 3 days.
How to Freeze
Freeze scotcheroos whole or as individual treats wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw in the refrigerator overnight or on the countertop for a few hours before enjoying.
For some fun decoration, add some chocolate or rainbow sprinkles over top before the chocolate and butterscotch has a chance to set.
You can also top these bars with chopped Reese’s Cups or Reese’s Pieces.
- 1 cup creamy peanut butter 270 grams
- 1 cup light corn syrup 312 grams
- ¼ cup granulated sugar 50 grams
- 6 cups Rice Krispies cereal 168 grams
- 1½ cups chocolate chips 255 grams
- 1½ cups butterscotch baking chips 255 grams
- Kitchen Scale (optional)
- 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.
- I like to use regular peanut butter, but you can also use all natural; just be sure to stir it well!
- In place of the peanut butter, you could use any other nut butter you like, or even Biscoff!
- In place of the Rice Krispies, you could use a different cereal, such as Corn Flakes.
- Feel free to use your favorite chocolate chips, such as milk, semisweet, dark, or even white!
- You can substitute the butterscotch chips for any other baking chip, such as caramel, cinnamon, espresso, or white chocolate.
- 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.
- You can also top these bars with chopped Reese’s Cups or Reese’s Pieces
- Use a greased cookie cutter to cut out fun shapes rather than cutting into square bars.
- Don’t over heat the sugar/corn syrup mixture. Remove the mixture just as it is beginning to bubble; otherwise, you will end up with hard scotcheroos.
- 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.
- 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.
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