Scotcheroos

A few simple changes make this the ultimate Scotcheroos recipe! These bars are thick, irresistibly chewy, packed with rich peanut butter flavor, and finished with a sweet chocolate-butterscotch topping.

Scotcheroos are such a classic that you may be thinking that there’s no way they could be better than the original recipe printed on the Kellogg’s Rice Krispies box in the 1960s. But they can!

These Scotcheroos are chewier, more substantial, and even more delicious than the original.

If somehow you’ve managed to get through your life to this point without experiencing a Scotcheroo, they’re like Rice Krispies Treats but 5000 times better. No joke. Unlike classic Rice Krispie treats, Scotcheroos skip the marshmallow and instead, the cereal is coated in a blend of corn syrup, sugar, and peanut butter. They’re topped with a rich layer of melted chocolate and butterscotch chips for a totally irresistible flavor combination.

Ingredient Notes

• Cereal layer: Butter, light corn syrup, granulated sugar, pure vanilla extract, creamy peanut butter, Rice Krispies cereal (or another brand of crispy rice cereal). You’ll notice that this layer is quite different than plain Rice Krispies Treats made with marshmallows. My mom’s recipe for Peanut Butter Rice Krispie Ice Cream Sandwiches uses a similar recipe for the cereal mixture.
• Topping: Semisweet chocolate chips and butterscotch chips create a rich, irresistible topping when melted together.

How to Make Scotcheroos

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. In a large saucepan over low heat, melt the butter with the corn syrup and sugar. Once the butter melts, cook just until the mixture is lightly bubbling.
2. Remove the pan from the heat, add the peanut butter and vanilla, and stir until the peanut butter melts and the mixture is well combined.
3. Pour the peanut butter mixture over the cereal in a large bowl.
4. Fold the mixture together, stirring gently, until well combined.

If you use a Dutch oven or other large pot, you can add the Rice Krispies right into the pan after removing it from the heat instead of dirtying a bowl.

1. Press the cereal mixture into a greased 13- x 9-inch pan.
2. Melt the chocolate and butterscotch chips in the microwave until fully melted and smooth.
3. Pour the melted chocolate mixture over the bars and using an offset spatula or butter knife, spread it out evenly over the top.
4. Allow the bars to cool in the baking dish at room temperature until the melted chocolate mixture is set before cutting into bars.

Storage Tips

Room Temperature: Store Scotcheroos in an airtight container at room temperature for up to 5 to 6 days. Place parchment or wax paper between layers to prevent sticking. Keep them in a cool, dry place, away from heat or direct sunlight, to prevent the chocolate from melting.

Refrigerator: If you prefer a firmer texture or need them to last longer, store them in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before serving to soften slightly.

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Scotcheroos

A few simple changes make this the ultimate Scotcheroos recipe! These bars are thick, irresistibly chewy, packed with rich peanut butter flavor, and finished with a sweet chocolate-butterscotch topping.

Prep Time:10 minutes minutes

Cook Time:5 minutes minutes

Total Time:15 minutes minutes

Instructions

• Coat a 13- x 9-inch pan with nonstick cooking. Set aside.

• In a large saucepan over LOW heat, melt the butter with the corn syrup and sugar. Once the butter melts, cook just until the mixture is lightly bubbling, then remove the pan from the heat. Immediately add the peanut butter and vanilla (with the pan off the heat) and stir until the peanut butter melts and the mixture is well combined.

• Using a wooden spoon, fold in the cereal, stirring gently, until well combined. Transfer the mixture to the prepared pan and use your hands (*see note below) to press it down across the bottom. Set aside.

• Place the chocolate and butterscotch chips in a small microwave-safe bowl. Heat at 50% power for 30-second intervals, stirring after each, until fully melted and smooth.

• Pour the melted chocolate mixture over the bars and using an offset spatula or butter knife, spread it out evenly over the top. Allow the bars to cool at room temperature until the melted chocolate mixture is set. Cut into bars and serve.

Notes

*If the mixture is too warm for your hands, use a small piece of parchment paper or wax paper to press the mixture into the pan.
Storage
Room Temperature: Store Scotcheroos in an airtight container at room temperature for up to 5 to 6 days. Place parchment or wax paper between layers to prevent sticking. Keep them in a cool, dry place, away from heat or direct sunlight, to prevent the chocolate from melting.
Refrigerator: If you prefer a firmer texture or need them to last longer, store them in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before serving to soften slightly.

Nutrition

Serving: 1 bar · Calories: 275 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 6 mg · Sodium: 113 mg · Potassium: 127 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 70 IU · Calcium: 15 mg · Iron: 1 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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Inspired by Kellog’s and Mel’s Kitchen Cafe