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These no-bake scotcheroos are chewy and crispy. The are as easy as they are delicious and guaranteed to be a real crowd pleaser.
Why You’ll Love This Recipe!
The recipe for scotcheroos was given to me years ago, probably over 25 years, by a dear friend and it quickly became a family favorite.
It takes the traditional rice krispie treat to the next level with the addition of peanut butter, and a layer of chocolate and butterscotch chips on top!
The perfect no bake dessert! There is no baking required so they come together quickly and easily! All you need is a little heat on the stove and microwave.
What are Scotcheroos?
Scotcheroos are a no bake cereal bar made with rice krispies but without the marshmallows like a traditional rice krispie treat.
They’re chewy, soft, and crispy all in one.
Ingredients Needed
- Light corn syrup
- Peanut butter. I think a creamy peanut butter works best
- Crispy rice cereal
- Semi-sweet chocolate chips. You could also use milk chocolate chips.
- Butterscotch chips
How to Make Scotcheroos
- Place corn syrup and sugar into a large saucepan.
- Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
- Remove from heat. Stir in peanut butter. Mix well.
- Pour in rice cereal. Stir until well coated.
- Press mixture into 13 x 9 x 2-inch baking dish coated with cooking spray. Set aside.
- Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. You can also do this in the microwave in a microwave-safe bowl.
- Spread evenly over cereal mixture. Let stand until firm.
- Cut into 2 x 1-inch bars when cool.
Tips from Leigh Anne
- To avoid hard scotcheroos be sure to not overcook the sugar mixture.
- You can substitute the crispy rice cereal for other cereals such as Cornflakes or Special K.
- The bars are easiest to cut at room temperature so if you have frozen them or refrigerated them allow them to come to room temperature before cutting.: Special K or Cornflakes work great.
Frequently Asked Questions
Keep them stored in an airtight container and they will last for 5-6 days.
I love scotcheroos fresh the day they are made but you can make them the day before and store them in an airtight container until ready to serve.
Place them in a freezer safe, airtight container and they can be frozen for up to 3 months. Thaw at room temperature for a few hours or overnight in the refrigerator.
Try these other yummy treats:
- The Perfect Rice Krispie Treat
- Cookies and Cream Rice Krispie
- Cinnamon Rice Krispie Treats
- Rice Krispie Treat for One
- Small Batch Rice Krispie Treats
Be sure and follow me over on You Tube for weekly cooking demos.
Scotcheroos
Ingredients
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups crispy rice cereal
- 2 cups semi-sweet chocolate morsels
- 2 cups butterscotch chips
Instructions
- Place corn syrup and sugar into 3-quart saucepan.
- Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well.
- Add cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
- Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm.
- Cut into 2 x 1-inch bars when cool.
Tips & Notes:
Nutrition Facts:
Megan says
My husband’s family makes these, too, but they call them Peanut Butter Rice Krispy treats. =) His aunt contributed them to the family cookbook we received as a wedding gift. We even had them when we got together Thanksgiving weekend. So yummy!
Leigh Anne says
Don’t you just love a good classic, family recipe that lasts for decades!!!