There’s so much to love about this Scotcheroos recipe with soft and chewy rice krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make in just 15 minutes, and they are a delicious crowd pleaser!
Want more no-bake desserts? I love this No-Bake Cheesecake, Banana Pudding, Buckeyes, or Lemon Mousse!
I always have time to make Scotcheroos.
I always have time to make Scotcheroos.What I love most about Scotcheroos is they’re no-bake and as easy to make as traditional rice krispies treats, but they have a next-level vibe that’s more fun to bring to summer BBQ’s, potlucks and parties.
I’m convinced this is the best recipe for maximum soft and chewiness, plus amazing flavor.
How to make Scotcheroos:
Rice Krispies Layer: Add rice krispies cereal to an extra-large bowl. In a saucepan, combine sugar and corn syrup. Cook over medium heat until it comes to a boil, then immediately remove from heat and stir in peanut butter until smooth. Pour over rice krispies cereal and stir evenly to coat. Press firmly into a parchment-lined 9x13inch pan.
Chocolate Layer: Add chocolate chips and butterscotch chips to a microwave safe bowl and microwave on low power for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth. Spread over rice krispies and allow to cool completely before cutting and serving.
Make Ahead and Freezing Instructions:
To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature.
To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.
More Bar Recipes:
- Chocolate Brownies
- Lemon Bars
- Peanut Butter Brownies
- Butterscotch Blondies
- Butterfinger Bars
- S’mores Bars
- Sugar Cookie Bars
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Recipe
Scotcheroos
Ingredients
- 6 cups crispy rice cereal (like Rice Krispies)
- 1 cup granulated sugar
- 1 cup light corn syrup*
- 1 cup creamy peanut butter
- 12 oz semi-sweet chocolate chips , good quality like ghirardelli or guittard*
- 12 ounce bags butterscotch chips
Instructions
- Grease a 9×13' inch baking pan or line with parchment paper.
- Rice Krispies Layer: 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 low boil and then immediately remove from heat. Stir in peanut butter until smooth. Pour mixture over the cereal and stir to evenly coat. Press firmly into prepared pan.
- Chocolate Layer: Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, until melted and smooth. Spread over rice krispies layer and allow to cool completely before cutting and serving.
Notes
Nutrition
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I originally shared this recipe June 2013. Updated May 2020 and May 2024.
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Bake sale success! Sold out quickly. Thank you for sharing!
I am not a fan of PB and was thinking about cream cheese and/almond butter. Any thoughts about the cream cheese?? Thanks!!
I’d like to ship these to our grandson in the air force. He is currently posted in MO. Any advice?
I’ve made this for years. I love them. Since there is only two of us now, I might try halfing it.
When you substitute honey instead of corn syrup do you use the same amount? 1 full cup? Thanks!