Julie Clark
Updated:
Rice Krispie Scotcheroos (Soft, Chewy, No Bake in 30 Minutes)
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Scotcheroos are a no bake dessert bar made with a peanut butter sugar mixture, lightly folded into Rice Krispies cereal. They are topped with a layer of chocolate butterscotch.
Rice Krispie Scotcheroos have a candy bar texture with a light cereal crunch. No oven needed, the cook on the stovetop and then set in 30 minutes.
The secret to scotcheroos that stay soft? Pull the corn syrup mixture off the heat the minute it starts to bubble. You don’t want it to boil, which will harden the sugars.
I had my first scotcheroo at a church potluck, which is still my favorite place to get new recipes. Over the years I’ve found kitchen sink cookies and 7 layer bars, but since candy is my real love, scotcheroos take first place every time.
What is the difference between scotcheroos and rice krispie treats?
The difference is what holds the cereal together. Rice krispie treats use melted marshmallow and butter. Scotcheroos use peanut butter with corn syrup and sugar, then have a chocolate top.
What are scotcheroos made of?
You’ll need just 7 ingredients:
- Rice krispies. You can use corn flakes, rice chex or any other cereal you’d like that you think would match the flavor profile. Use Special K cereal for Special K Bars!
- Creamy peanut butter. You may use natural peanut butter in this recipe, but it should be creamy and oil should be well mixed in. Skippy or Jif are my favorite brands.
- Butter.
- Granulated sugar.
- Corn syrup. If you really don’t want to use corn syrup, try honey. But corn syrup gives the best flavor and chewy texture.
- Chocolate chips and butterscotch chips. Buy high quality chips for the best melting. And if you love butterscotch, try our butterscotch cookie bars.
How to Make Rice Krispie Scotcheroos
- Prepare. Line a 9×13 baking dish with parchment paper, then spray the paper lightly with cooking spray.
- Heat. Place the corn syrup and the sugar in a large saucepan. Cook and stir over medium heat until sugar dissolves. You don’t want to let the mixture boil. If you see a sign of the mixture boiling, remove it immediately from the heat.
- Mix. Stir in the peanut butter and mix until smooth. Add the crispy rice cereal and stir until well coated. Press the mixture lightly into the pan. Don’t press tightly or the bars might be too hard. Just make sure the mix is even.
- Melt. In a microwave safe bowl, melt chocolate and butterscotch chips together in 30 second increments, stirring between each interval until the chocolate mixture is smooth.
- Top. Add the butter to the chocolate and mix until smooth and even. Spread evenly over cereal mixture.
Why do scotcheroos get hard and how do you keep them soft?
Scotcheroos get hard when the corn syrup sugar mixture cooks too long and comes to a boil, which makes the mixture set brittle instead of chewy like caramel.
To keep them soft, heat the mixture only until the sugar dissolves and take it off the burner at the very first bubble.
Another key to softness is to press the cereal in gently instead of packing it in tight. That leaves space for the chewiness!
Store the bars in an airtight container so they don’t dry out.
Are Special K Bars and Scotcheroos the same?
They are nearly identical. Special K Bars use Special K cereal instead of Rice Krispies. That’s the only difference.
Can you make scotcheroos without corn syrup?
You can, but corn syrup is what keeps the bars with the best chewy texture. The best substitute is honey, which will change the flavor slightly and the bars will set more firmly.
How do you store scotcheroos?
Store the bars at room temperature in an airtight container for up to 5 days.
If desired, freeze scotcheroo bars in a single layer in an airtight container. Double wrap them so that they stay fresh. Freeze for up to 6 weeks. When you are ready to serve them, allow them to fully defrost before opening the package.
Frequently Asked Questions
How many cups of rice krispies do you need for scotcheroos?
You need 6 cups of rice krispies for one 9×13″ pan.
Are scotcheroos a midwest thing?
Yes. Scotcheroos are tied to the midwest. They find their way to church potlucks, bake sales and family reunions. You’ll find them in many old church cookbooks.
Can you freeze scotcheroos?
Yes. Freeze them in a single layer in an airtight container for up to 6 weeks. Let them thaw fully at room temperature before unwrapping them so the chocolate does not sweat.
Use any leftover rice krispies in our rice krispies chicken tenders or hot cocoa krispies bites!
Soft Rice Krispie Scotcheroos
Soft, chewy rice krispie scotcheroos that never turn hard. My tested trick is to never boil the syrup. Peanut butter base, chocolate and butterscotch top. No oven needed!
Servings 20
Prep Time 15 minutes
Cook Time 5 minutes
Setting Time 30 minutes
Total Time 50 minutes
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 6 cups Kellogg’s Rice Krispies cereal
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups butterscotch chips
- 1 tablespoon salted butter room temperature
- flaky sea salt for topping, optional
Instructions
- Line a 9×13 baking pan with parchment paper or foil, then spray lightly with cooking spray.
- Place the corn syrup and the sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. You don't want to let the mixture boil. If you see a sign of the mixture boiling, remove it immediately from the heat. 1 cup light corn syrup, 1 cup granulated sugar
- Stir the peanut butter into the corn syrup mixture and mix until smooth. 1 cup creamy peanut butter
- Add the cereal and stir until well coated. Press mixture lightly into the pan. Don’t press tightly or the bars might be too hard. Just make sure the mix is even. 6 cups Kellogg’s Rice Krispies cereal
- In a microwave safe bowl, melt chocolate and butterscotch chips together in 30-second intervals, stirring between each interval until the chocolate mixture is smooth. 1 ½ cups semi-sweet chocolate chips, 1 ½ cups butterscotch chips
- Add the butter to the chocolate and mix until smooth and even. Spread evenly over cereal mixture. Then lastly, sprinkle with sea salt if you'd like. 1 tablespoon salted butter
- Let the chocolate set, then cut into squares. Store in an airtight container at room temperature.
Video
Notes
- The key to soft scotcheroos: do not let the corn syrup and sugar mixture boil. Take it off the heat at the first bubble.
- For Special K Bars, swap the Rice Krispies for an equal 6 cups of Special K cereal.
- No corn syrup? Substitute an equal amount of honey. The bars will set slightly firmer.
- You can also use milk chocolate chips, but the bars will be very sweet.
- To freeze, wrap the scotcheroo bars individually in plastic wrap, then place in the freezer. Pull them out to thaw as you’d like.
- Whip up a batch of rice krispie scotcheroos for a birthday party. Sprinkle the top of the bars with colorful sprinkles for a fun treat.
Nutrition
Calories: 328kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 170mg | Potassium: 172mg | Fiber: 2g | Sugar: 40g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 4mg
Just wondering why you have butter in recipe, but you don’t use it?
Delicious and so easy to make!!
Mine turned out hard. I didn’t push them down so I’m not sure what I messed up
Hi there to keep it dairy free may I use coconut oil vs butter for the chocolate? Would I use the same amount? Thank you!