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!
12ounce packagesemi-sweet chocolate chips, use a good quality brand or they wont melt well, or user Baker's chocolate
12ounce bagsbutterscotch chips
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.
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.