Scotcheroos are our favorite no-bake treat! Peanut butter rice krispie bars with a chocolate and butterscotch topping. These are the BEST!
It’s only June but I’m already having to leave my oven off during the day–it is SO HOT in Saint Louis! The heat hasn’t curbed my sweet tooth, though 😉 . I haven’t made these scotcheroos in ages so I threw some together the other night. WOW are these one of the best little treats ever. First of all, they’re NO BAKE, which you really can’t beat during the summertime. Give me all the no bake desserts. Second, they take about 15 minutes to make. Uh, YES PLEASE. Best summertime treat ever! This recipe is a family favorite and makes the perfect soft and chewy bars. They are always a huge hit wherever I bring them! A great dessert for BBQ’s, potlucks, picnics, or a weekend when you just want something yummy and stress-free.
A few tips for this recipe:
Don’t over cook the sugar and Karo Syrup mixture– just bring it to a boil and remove immediately from heat. If you over boil it, the bars will become hard and difficult to cut.
Most recipes for scotcheroos only call for 6 oz. each of chocolate chips and butterscotch chips but, in my humble opinion, that’s not nearly enough delicious topping for these. I use both 12 oz. bags. Soooo YUMMY!!
Servings: 24 bars
- 6 cups rice crispy cereal
- 1 cup white sugar
- 1 cup light corn syrup
- 1 cup smooth peanut butter
- 12 oz bag butterscotch chips
- 12 bag semisweet chocolate chip
Grease a 9x13' inch baking pan.
Place cereal in a large mixing bowl. Set aside.
In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil. Once boiling, remove from heat immediately and stir in peanut butter until smooth. Pour mixture over the rice cereal and stir until evenly coated. Press mixture into a 9x13'' pan.
Place the chocolate chips and butterscotch chips in a microwave safe bowl. Microwave for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth. Spread topping over the bars. Allow to cool completely before cutting into bars.
I originally shared these in June 2013, I’ve updated the photos and recipe.
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