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!
Made these for the first time today. Yes, they are easy, but they are also quite messy and sticky to make and require multiple pans, bowls, etc, which means cleanup isn’t easy. That said, they turned out nicely, and were well received at a gathering following a funeral. I used only half the amount of butterscotch chips listed in the recipe, which did help with the sweetness, but there was still too much frosting, in my opinion.
My husband’s favorite. Tried some Himalayan salt on the top to go with all that sweetness.
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.
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!
One of my all-time favorite desserts especially when I need something FAST and impressive
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.
Thank you Pat for your adaption to this recipe! My husband is gluten free so will make these for him with your recommendations.
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.
Thanks, Cindy! So glad you liked the recipe!
My mom has made these for years. They are soooooo yummy and easy to make. Perfect to bring to potluck with kids.
I agree, a great treat for a party! Thanks for the feedback, Kara!
A little too sweet, just too much. Brought to a party and everyone agreed.
Everyone at my party thought they were awesome! You can never have too much frosting! 😉
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.
Have you made them with a replacement butter? I cannot have peanut butter where I work. I thought I may use sunflower butter, if I can find it .
That would work fine as far as texture, the flavor would just be different 🙂
Hi, these look delicious! Is there any substitute (ie agave, honey, simple syrup, dates, etc) for the light corn syrup? Thanks!
Hi Sabrina, I’m sorry, but in this specific recipe the cornstarch is essential as a thickening agent and the other sweeteners just wont work the same. You could try it, but it wouldn’t hold the same consistency.
How do you store
Hi Lisa, store them in an airtight container, up to 1 week.
Wow, Dish seems to be delicious. For sure i am going to try it . Thanks for great share.
Easy and fantastic! Thanks for a perfect recipe.
These are delicious – will definitely make again
Made these for an event for people of all ages, they were a big hit for everyone!
Love delicious and easy recipes.
My family LOVES this recipe. It is so easy, impossible to mess up, and incredible quick to throw together. Thanks for the recipe!
Tyler gave me a bite of his today after church… OH MY GOODNESS!! these are divine! I will be making some for sure!
Thanks for commenting Bonnie <3 . The rice krispies I made for church are actually these https://tastesbetterfromscratch.com/chocolate-caramel-rice-krispie-treats/ –they have caramel and chocolate! But the scotcheroos are seriously amazing (and even easier!)
I grew up on scotcheroos..they are the best!!
Looks yummy 🙂