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!

A stack of peanut butter Scotcheroos, ready to eat!

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.

Two images showing the sticky sugar mixture being stirred into rice krispies to make an easy scotcheroos recipe.

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.

Melted chocolate chips and butterscotch chips mixed together then spread on top of peanut butter rice krispies to make Rice Krispie Scotcheroos.

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.

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Recipe

Scotcheroos rice krispies bars stacked on a plate.
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
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Ingredients
 
 

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

Corn Syrup: Substitute honey if you’d like to make scotcheroos without corn syrup.
Chocolate Chips: High quality chocolate is essential or the chocolate wont melt well. Use Ghiradelli or Guittard, or use callaubut chocolate, or Bakers chocolate bars
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.

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 May 2020 and May 2024.

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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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  1. I am not a fan of PB and was thinking about cream cheese and/almond butter. Any thoughts about the cream cheese?? Thanks!!

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