These Scotcheroos are next-level rice Krispies treats flavored with peanut butter, chocolate, and butterscotch. They’re as easy to make as they are delicious, and they top the list of our favorite no-bake desserts!
If you’re looking for more no-bake treats don’t miss my No Bake Cheesecake, or Frozen Hot Chocolate.
Scotcheroos bars stacked on a plate.
Nothing beats the summer heat like a good no bake treat, and these Scotcheroos always hit the spot. They’re made with six simple ingredients and only take about 15 minutes to make. The perfect dessert for BBQ’s, potlucks, picnics, or a weekend when you just want something yummy and stress-free.

What are Scotcheroos?

Scotcheroos are no-bake cereal bars similar to rice krispies treats, but flavored with peanut butter and topped with melted butterscotch and semi-sweet chocolate chips. The name “scotcheroos” refers to the butterscotch flavor that is melted into the chocolate topping. 

If you have a gluten intolerance, please note that these are made with Rice Krispies cereal, which is made with malt flavoring.  Malt flavoring stems from barley and barley contains gluten!  So, unfortunately scotcheroos are not gluten free.

The ingredients needed for scotcheroos including rice krispies in a bowl, karo syrup, peanut butter, sugar, chocolate chips and butterscotch chips.

How to make Scotcheroos:

1. Place cereal in a large mixing bowl. Set aside.
2. 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.
3. Pour mixture over the rice cereal and stir until evenly coated. Press firmly into a greased 9×13” pan.
A bowl of rice krispies with peanut butter marshmallow sauce poured on top, then pressed into a baking pan to make scotcheroos.
4. 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.
5. Spread chocolate topping over the bars. Allow to cool completely before cutting and serving.
Three process photos for making scotcheroos topping, and pouring it over the bars.
To avoid hard scotcheroos, don’t over-cook the sugar mixture in the saucepan. Just bring it to a boil and remove immediately from heat. Also, they will harden when stored in the fridge, so allow them to come to room temperature before serving.
Scotcheroos squares on parchment paper with a glass of milk on the side.
Make Ahead and Freezing Instructions:

To make ahead: I think these are best served the day they are made, but you can prepare them in the morning or the day before and store them in an air-tight container before serving.

To freeze: Prepare the scotcharoos in a freezer safe pan, cover well and freeze for up to 3 months. Thaw at room temperature for 2 hours before cutting and serving.

Consider trying these popular desserts:

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Recipe

Scotcheroos bars stacked on a plate.
Prep 10 mins
Cook 5 mins
Total 15 mins
Add to Meal Plan

Ingredients
  

  • 6 cups crispy rice cereal (like Rice Krispies)
  • 1 cup granulated sugar
  • 1 cup light corn syrup*
  • 1 cup creamy peanut butter
  • 12 ounce package semi-sweet chocolate chips , use a good quality brand or they wont melt well, or user Baker's chocolate
  • 12 ounce bags butterscotch chips

Instructions
 

  • 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, and once boiling immediately remove from heat. Stir in peanut butter until smooth.
  •  Pour mixture over the rice cereal and stir until evenly coated. Press firmly into prepared pan.
  • Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth. 
  • Spread topping over the bars. Allow to cool completely before cutting and serving.
  • Store scotcheroos in an airtight container at room temperature and enjoy within 1-2 days, for best taste and texture.

Video

Notes

Corn Syrup: Substitute honey if you'd like to make scotcheroos without corn syrup.
To avoid hard scotcheroos, don’t over-cook the sugar mixture in the saucepan. Just bring it to a boil and remove immediately from heat. 
Make ahead Instructions: I think these are best served the day they are made, but you can prepare them in the morning or the day before and store them in an air-tight container before serving. 
Freezing Instructions: Prepare the scotcheroos in a freezer safe pan, cover well and freeze for up to 3 months. Thaw at room temperature for 2 hours before cutting and serving. 

Nutrition

Calories: 292kcalCarbohydrates: 49gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 2mgSodium: 160mgPotassium: 161mgFiber: 1gSugar: 37gVitamin A: 485IUVitamin C: 4.5mgCalcium: 15mgIron: 3.2mg

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 I originally shared this recipe June 2013. Updated with process photos and more detailed instructions and tips.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. We prefer to replace the butterscotch chops with more semi-sweet chocolate chips. That way they’re not overly sweet, and they’re so delicious! You can always use fewer chocolate chips if the chocolatey layer seems too thick or you don’t have much time for the chocolate to set. In a pinch you can refrigerate just until the chocolate sets, but then bring them back to room temperature or they’re way too hard and chewy.

  1. 5 stars
    My mom has made these for years. They are soooooo yummy and easy to make. Perfect to bring to potluck with kids.

  2. 5 stars
    The combination of butterscotch and chocolate for the topping adds another layer of flavor to the recipe. Very easy to make and a sets up quickly. Recommend making the day before to be sure the chocolate sets up if providing for an event.

  3. I’ve made these for years. To make the recipe even easier, put the corn syrup/sugar mixture in a large Pyrex bowl and microwave just until it comes to a boil. Stir in the peanut butter, add the Rice Krispies, and press into the 9×13″ pan. Put the choc chips and butterscotch chips in a glass measuring cup and melt in the microwave at 50 per cent power until just about melted. Take out and stir to complete melting. This microwave method works perfectly and saves on dirty pans. Also, to make the recipe gluten-free, use organic gluten-free krispy cereal (from a store such as Whole Foods) and use Hershey’s butterscotch chips instead of Nestle.

  4. 5 stars
    These are the best version I’ve ever had. I love the idea of using a bag of each, chocolate and butterscotch chips. Makes it easier and yummier! And no leftover chips to try and figure out what to do with. I made them for a Christmas eve soup supper/ buffet and they were a hit! The only thing that was gone at the ends of the night!

  5. I have been making these for nearly 60 years but always with Special K cereal and we call them Special K bars. They are the favorite treat for our family over these many years! I prepare the sugar/corn syrup mixture in the microwave and then add the peanut butter and pour it over the cereal. We prefer less frosting and our recipe has only 1 cup of each kind of chip. Special K gives them extra crunch! If the flakes are too large,, we just crush them up a bit.

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