This scotcheroos recipe is perfection. It has a soft, chewy base, and the perfect combination of butterscotch and chocolate on top. Your family won’t be able to resist this perfect treat.
Scotcheroos are such an easy dessert. These are like Rice Krispies treats that got a major glow up! In this version of the classic treat, we are using less cereal and more ingredients for the sauce. This results in the perfect Scotcheroos that aren’t the least bit dry or hard. You will fall back on this recipe over and over. It is perfect to bring to parties and family events, or just as a delicious after-school treat.
How to Make Scotcheroos
This is a brief overview of how these yummy no-bake bars come together. For the full Scotcheroo recipe with all of the measurements and ingredients, see the recipe card at the bottom of the post.
Make the Sugar and Corn Syrup Mixture
Combine your sugar and corn syrup in a large saucepan and bring to a boil. Once you start to see bubbles, remove it from the heat and stir in the peanut butter.
Combine the Peanut Butter Mixture with Rice Cereal.
Stir the cereal into the sugar mixture with a rubber spatula until it is all fully coated. Then press the cereal mixture into your parchment-lined pan.
Melt the Chocolate Chips and Butterscotch Chips
Melt until smooth, being careful not to burn it. Pour over the cereal layer and allow to set.
How to Prevent Rock-Hard Scotcheroos
- Do not let the corn syrup boil. Boiling will start to take it to the hard candy stage.
- Remove it from the heat as soon as you see bubbles. The longer it sits on the heat after you see bubbles the more likely it will be that it will get to that firm stage.
- Gently press the cereal mixture into the pan. You want to only lightly press it into the pan since packing can also result in bars that are too hard.
Tips and Tricks
- Use parchment paper to line your pan. This will make the bars even to lift out of the pan and cut at the end. See my photo above.
- Remove the sugar mixture from the heat as soon as it starts to boil. This will keep the base chewy, which is what truly makes it the best scotcheroos recipe. Contrast with my No Bake Peanut Butter Cookies, which insist that you boil the mixture for one minute to ensure that the cookies set.
- Don’t overcook your chocolate. When chocolate gets overheated, it can seize and will create a grainy texture. Use low heat to melt the chocolate and butterscotch chips together, stirring often.
- Make a double chocolate layer: If you would rather have a deep chocolate flavor there, skip the butterscotch chips. You can replace milk chocolate chips and butterscotch chips with 1 1/2 cups dark chocolate chips. You might even want to sprinkle some sea salt on top for another burst of flavor.
- Use Rice Krispies as your base: I like using Rice Krispies to make these. They work perfectly every time. Another bonus to this cereal is that you can often find it gluten-free. If you aren’t in the US, you want to find a puffed or crispy rice cereal to make these.
- Use this pan: It is a workhorse and my very favorite for making bars. I love the straight sides for clean edges on my bars. For baking recipes, the metal of the pan conducts heat perfectly.
Storing and Freezing
The completely cooled and cut bars should be stored in an airtight container. They can be stored at room temperature for up to two weeks. Please keep in mind that they are best within the first 48 hours of making, but are still delicious as they sit.
This is a great dessert recipe to freeze. Flash-freeze the bars in a single layer for a few hours. Then transfer to an airtight container. Return to the freezer and store there for up to three months. You can take out individual pieces whenever the craving strikes; these will thaw at room temperature in about 30 minutes.
If you try this Classic Scotcheroos recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!
Recipe Video
Scotcheroos
Ingredients
- 1 cup granulated sugar (198 grams)
- 1 cup light corn syrup (236.59 ml)
- 1 1/2 cups creamy peanut butter such as Jif or Skippy (405 grams)
- 5 1/2 cups rice cereal (138.6 grams)
- 3/4 cup milk chocolate chips (127.5 grams)
- 3/4 cup butterscotch chips (168 grams)
Instructions
- Spray a 9 by 13 inch baking dish with cooking spray. Alternatively, line it with two sheets of parchment paper cut to the size of the pan and laid like an X. This will allow you to easily lift the bars out of the pan (see photo in the post).
- In a large saucepan, combine the granulated sugar and corn syrup over medium low heat. When the mixture begins to bubble, remove it from the heat and add the peanut butter. Stir until smooth.1 cup granulated sugar, 1 cup light corn syrup, 1 1/2 cups creamy peanut butter
- Stir in the rice cereal until fully coated. Pour the mixture into the prepared pan. Using parchment paper, press the mixture into the pan.5 1/2 cups rice cereal
- In a small saucepan over low heat, melt the chocolate chips and butterscotch chips together until smooth. Pour over the cereal layer. Allow to set, then remove from the pan and cut.3/4 cup milk chocolate chips, 3/4 cup butterscotch chips
lynn Doane says
Must make this. It looks delicious
Thank you!
Debra says
My
Mom made these all the time and we loved them
I’m going to have to make them? I’m not a fan of using corn syrup and don’t know if there would be any substitute.
Occasionally won’t kill me right! Thanks for the memory recipe
You’re welcome!
Barbara says
My recipe is similar, but different.
4 T. Butter melted over low heat. Add 5 cups marshmallows and stir until completely melted. Add 1/2 cup peanut butter and mix in. Remove from heat. Add 5 cups Rice Krispies. Stir until coated.
Continue with Lisa’s recipe. I like to use semi-sweet chocolate with the butterscotch.
My son who is an attorney has told everyone in his office that mine are the best, and they agreed and now request them!
Debbie says
Can you tell me more about the rice cereal what it is ? I have not heard about it before
Rice Krispies are what you are looking for if you are in the US.
Terry says
We made these all the time when I was a teen, alternating with the typical rice Krispy bar. I can’t remember if the recipe was on the box of rice krispy’s? Chocolate chips were added into the mix, right before they went in the pan. We didn’t call them scotcharoos. Just a rice Krispy bar without marshmallow. My mom loved rice Krispy bars. Every time I turned around my sister was making the usual kind, but she made them. Therefore, she said hands off, except for mom, dad and her. Baby of the family, ya know…LOL
You know because my mom or sister were always making the regular rice Krispy bar, I’ve never made them? Love them, never made them. lol
I hope you give this recipe a try!
Melissa Klecka says
My mom has made these since I was a kid. I found your recipe and love the ingredients and measurements listed w the instructions! Thank you so much!!!
You are so welcome, Melissa!
Lois says
I make the scotcheroos all the time….everyone loves them…..the only problem with these bars is you cannot stop eating them….
So true!