Why You’ll Love this Recipe
Scotcharoos are one of those old-fashioned treats you probably ate as a kid. And they’re still incredibly popular. Why? Because they’re easy to make and they’re a heavenly combination of rice cereal, peanut butter, chocolate and butterscotch.
- A Tried & True Classic! This is definitely a recipe that stands the test of time. Which means you’ll find many different recipes for Scotcharoos out there–or Scotcheroos–there seems to be some disagreement on the spelling of this popular dessert. But everyone agrees this sweet treat is always a hit.
- Stays Soft for Days! I’m biased, of course, but I think this is the best Scotcharoos recipe out there, because the bars are soft and chewy, and if properly stored, stay that way for days.
- Made with Pantry Ingredients: With such a short and simple ingredient list, you’ll probably be making this tasty treat again and again. They’re quick and easy to make–perfect for a church potluck or the school’s fall bake sale.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Soft and Chewy Scotcharoos
Scotcharoos are a classic no-bake treat, combining crispy rice cereal with a rich peanut butter base and a decadent chocolate-butterscotch topping. With simple ingredients and easy steps, you can whip up these delicious bars in no time.
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Servings: 15
Calories: 437kcal
Ingredients
For the bars
- 5 tablespooons butter softened, divided
- 6 cups Rice Krispies cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter creamy
For the topping
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- With 1 tablespoon butter, generously butter a 9×13 inch baking pan. Place the 6 cups Rice Krispies cereal in a large bowl.
- In a medium saucepan, combine remaining 4 tablespoons butter, 1 cup light corn syrup and 1 cup granulated sugar over medium-high heat. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat and stir in 1 cup peanut butter until smooth.
- Pour the peanut butter mixture over the cereal and stir until well combined. Transfer the mixture to the prepared pan and smooth it evenly with a piece of buttered parchment paper.
- In a microwave safe bowl, combine the 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips. Microwave for 2 minutes at 50 percent power. Stir and return to microwave in 30 second increments until chocolate is melted and smooth. Spread evenly over the bars in the pan.
- Cool completely before cutting into bars. To set the top faster, place the bars in the refrigerator for about 10 minutes.
Nutrition
Calories: 437kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 195mg | Potassium: 214mg | Fiber: 2g | Sugar: 54g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 4mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Cereal Changes: Feel free to experiment with other cereals like Corn Flakes, Cheerios, or even Cocoa Krispies for a chocolatey twist. The texture will vary slightly depending on the cereal, but the bars should still hold together well.
- Corn Syrup Subs: Brown rice syrup or golden syrup are the best alternatives here. Honey or maple syrup can be used, but they will alter the flavor and may make the bars softer and stickier.
- Sugar Substitutes: You can use coconut sugar or brown sugar but your bars may be slightly darker or have a hint of molasses flavor.
- Peanut Butter Preferences: Try using crunchy peanut butter for added texture. Almond, cashew, or sunflower seed butter can work for an allergy-friendly version, though consistency may vary. I don’t recommend natural peanut butter because it tends to have oil separation, which can affect the consistency of the bars and make them less cohesive.
Recipe Tips
- When heating the corn syrup, sugar, and butter, bring it to a boil, but don’t let it boil for too long. Overcooking can make the mixture too hard, resulting in bars that are more brittle than chewy.
- Once the peanut butter is added to the hot syrup, work quickly to mix it into the Rice Krispies. The mixture can set fast, so it’s important to combine everything while it’s still warm and pliable.
- Use a piece of buttered parchment paper or wax paper to smooth the top of the rice cereal mixture. This prevents sticking and allows you to evenly distribute the mixture without getting your hands messy.
- For cleaner cutting, warm your knife under hot water, then wipe it dry before slicing.
Making Ahead & Storing
- A great make-ahead treat! You can prepare this recipe up to 2-3 days in advance and store in an airtight container at room temperature. Separate layers with parchment or wax paper to prevent sticking and keep in a cool, dry place away from heat to avoid melting the chocolate topping.
- Scotcharoos freeze beautifully! Wrap individual bars in plastic wrap or parchment paper then place wrapped bars in a freezer-safe container for up to 2 months. Thaw them at room temperature before serving.
Variations & Fun Twists
- Sweet & Salty: Sprinkle flaky sea salt on top of the melted chocolate for a sweet-salty combo.
- Chocolate Lover’s: Replace some of the Rice Krispies with chocolate cereal (like Cocoa Krispies), and use all semi-sweet or dark chocolate in the topping.
- White Chocolate: Use white chocolate chips in place of milk or semi-sweet chocolate. For a fun holiday version, swirl in a little crushed peppermint or add some colorful sprinkles.
- Extra Crunchy: Add 1/2 cup chopped nuts or crushed pretzels (or both!) to the cereal mixture for added texture and flavor.
2 comments
Marie
Excellent recipe! My customers live them!
Christian
So soft. Perfect!