Scotcheroos Recipe

Course: Bars, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: bars

Calories: 261kcal

Author: Becky Hardin

Chewy homemade scotcheroos with chocolate, peanut butter, and butterscotch are quick, easy, and perfect for holidays or snacks. These Rice Krispie scotcheroos use Rice Krispies turn out soft and gooey every time!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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.

Make-Ahead: Scotcheroos keep their texture really well, so they’re great for make-ahead treats. Prepare them 1-2 days in advance and store tightly covered at room temperature.

Storage: Store scotcheroos in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition