Scotcheroos
Scotcheroos are easy no-bake dessert bars made with crispy rice cereal, peanut butter, chocolate, and butterscotch.
Table of contents
Scotcheroos hit that sweet spot between chewy, crispy, and salty-sweet. They’re like Rice Krispie treats, but with a peanut butter and butterscotch twist. The combo of melted chocolate and butterscotch on top? Totally addictive.
Why You’ll Love This Scotcheroos
- They come together in about 30 minutes with no oven.
- The peanut butter base keeps them soft and chewy, not rock-hard.
- That flaky sea salt on top makes every bite sweet and salty.
Key Ingredients for Scotcheroos
- Creamy peanut butter, Stick with a processed brand like Skippy or Jif. Natural peanut butter can separate and make the bars greasy.
- Light corn syrup, This is what gives the bars their chewy texture. Honey works as a swap, but it changes the flavor a bit.
- Butterscotch chips, Guittard is my go-to. They melt smoothly and have a rich butterscotch flavor that pairs perfectly with chocolate.
Kitchen Tools for Scotcheroos
- 9x13-inch baking pan
- Parchment paper for easy lifting
- Large pot (at least 4-quart)
- Microwave-safe bowl
- Spatula for spreading
Tips for Making the Best Scotcheroos
When you heat the peanut butter mixture, do not let it boil. Boiling will make the bars dry and hard. As soon as you see bubbles around the edges, pull the pot off the heat. That’s your signal.
After stirring in the cereal, spread it in the pan without pressing down. If you compact the mixture, the bars will turn dense and tough. A light hand keeps them chewy.
Melting the chocolate and butterscotch chips together in the microwave works fine. Just do 30-second bursts and stir each time. Overheating can seize the chocolate.
Scotcheroos Variations to Try
If you’re out of corn syrup, honey works in its place, just expect a slightly different sweetness. For a chocolate kick, swap half the crispy rice cereal with chocolate Rice Krispies. Milk chocolate chips make the topping sweeter, while dark chocolate adds depth. You can also stir in a handful of mini marshmallows after the cereal for an extra-gooey bite.
What to Serve with Scotcheroos
These bars are rich, so a small square goes a long way. Serve them alongside a scoop of vanilla ice cream for a full dessert. Or break them up over a bowl of yogurt for a crunchy topping. At parties, I’ll set them out on a platter with a sprinkle of extra sea salt right before serving.
How to Store Scotcheroos
Keep the bars in an airtight container at room temperature for up to five days. Don’t refrigerate them, the fridge pulls out moisture and makes them dry. If your kitchen runs warm, store them in a cool cupboard.
Can You Freeze Scotcheroos?
Once the topping is set and you’ve cut the bars, layer them in a freezer bag or container with wax paper between layers. They’ll keep for up to three months. Let them sit at room temperature for about 20 minutes before eating, no need to reheat.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Servings
- 24 servings
- Cuisine
- American
- Course
- Snack
Ingredients
Instructions
- Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out, and gently spray with nonstick cooking spray. Set aside.
- In a large pot, combine the peanut butter, corn syrup, brown sugar, and butter. Heat over medium heat, stirring until the sugar has dissolved and the mixture is smooth. Do NOT boil the mixture. Remove from heat when the mixture just begins to bubble along the sides of the pan.
- With the pan off of the heat, add in the vanilla, salt, and cereal. Stir until combined.
- Scrape the mixture into the prepared pan and spread with a spatula until the mixture is evenly in the pan. DON’T press down firmly and compact the mixture or the bars will harden
Nutrition (per serving, estimated)
- Calories
- 290 kcal14% DV
- Protein
- 5 g10% DV
- Fat
- 13 g17% DV
- Carbs
- 41 g15% DV
- Fiber
- 1 g4% DV
- Sodium
- 210 mg9% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
