Scotcheroos

If you like Rice Krispie treats, then you’ll go head over heels for no-bake Scotcheroos, a crispy, chewy, chocolate-and-peanut butter decadence. They’re ready in minutes and devoured in seconds.

Course Dessert

Cuisine American

Cook Time 10

Total Time 10

Servings bars

Calories 182kcal

Author Meggan Hill

Ingredients

1 cup light corn syrup
1 cup granulated sugar
18 ounces creamy peanut butter (2 1/4 cups, see note 1)
6 cups Rice Krispies cereal (see note 2)
1 cup butterscotch chips
1 cup milk chocolate chips (see note 3)

US Customary - Metric

Instructions

Coat a 9-inch by 13-inch pan with butter or nonstick spray. Combine corn syrup and sugar in a large stock pot or Dutch oven and bring to a boil.
Remove from heat and stir in peanut butter. Add cereal to pot and stir until evenly coated. Press into prepared pan.
In medium sauce pan, combine butterscotch chips and chocolate chips and heat until melted and smooth. Spread evenly over cereal bars and cool completely. Cut into squares.

Notes

Creamy peanut butter: I prefer store-bought instead of Homemade Peanut Butter here which makes this recipe extra easy.
Rice Krispies: Rice Krispies are the gold standard for Scotcheroos, but maybe you prefer something else. It's okay to substitute Cheerios, Special K cereal, Chex cereal, or cornflakes.
Chocolate chips: Or substitute semi-sweet chocolate chips.
Yield: This recipe makes one 9-inch by 13-inch baking pan full of Scotcheroos. You can cut them any size you choose, but the nutrition information in the recipe card is for 32 pieces (make 4 cuts the long way and 8 cuts the short way).
Storage: Store the bars at room temperature in an air-tight container or covered with plastic wrap for up to 5 days.
Freezer: These freeze like a dream! Once they’re completely cool, wrap up the whole pan in foil and freeze. Or place the cut squares in a single layer in a freezer bag and seal well. Thaw at room temperature before enjoying.

Nutrition