Rice Krispie Scotcheroos
This Rice Krispie Scotcheroos recipe is a classic no bake dessert with a chocolate topped krispies. The best peanut butter, chocolate and butterscotch combination.
The first time I had a scotcheroo was at a church potluck. I mean that is one of the best places to test and try new recipes and foods, right? Although you’ll often find me with a homemade cookie in hand, it’s candy that is my true love.
And that’s why I love these Rice Krispie Scotcheroos. They’re not a baked dessert. It is a sweet, lightly crisp candy style bar with amazing flavor. If you’ve never had one, make them, then thank me for introducing them to you. 😊
Why you’ll love this recipe:
- Just 7 ingredients.
- No need to turn on the oven.
- Peanut butter, chocolate and butterscotch flavors.
- Sweet with a chewy, yet still crisp cereal crunch.
- Easy chocolate topping.
- Perfectly portable for school lunches, picnics and potlucks.
The History of the Scotcheroo
Internet credit for this recipe goes to the Rice Krispies cereal company, which makes since they are the main ingredient in these cereal bars. The recipe, which is like a glorified Rice Krispie treat, was featured on the back of a cereal box in the 1960’s.
This recipe is a popular Midwestern treat…almost as popular as muddy buddies. Most recipes are very similar, only varying in the amount of chocolate topping and/or butter.
How to Make Scotcheroos
- Prepare. Line a 9×13 baking pan with parchment paper, then spray the paper lightly with cooking spray.
- Heat. 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.
- Mix. Stir in the peanut butter and mix until smooth. Add the 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.
Our Favorite Scotcheroos Recipe
This Rice Krispie Scotcheroos recipe is a classic no bake dessert with a chocolate topped krispies. The best peanut butter, chocolate and butterscotch combination.
Servings 20
Prep Time 15 minutes
Cook Time 5 minutes
Setting Time 30 minutes
Ingredients
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Kellogg’s Rice Krispies cereal
- 1 1/2 cups semi-sweet chocolate morsels
- 1 1/2 cups butterscotch chips
- 1 tablespoon salted butter room temperature
Instructions
- Line a 9×13 baking pan with parchment paper, then spray the paper 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.
- Stir in the peanut butter and mix until smooth.
- Add the 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.
- 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.
- Add the butter to the chocolate and mix until smooth and even.
- Spread evenly over cereal mixture.
- Let the chocolate set, then cut into squares.
- Store in an airtight container.
Video
Notes
The calories shown are based on the recipe being cut into 20 pieces, with 1 serving being 1 scotcheroo. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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
Frequently Asked Questions
Are scotcheroos gluten free?
If you use gluten free rice krispies, they will be gluten free. Be sure to check the ingredient list on any packaged food, such as the chocolate chips as well as the peanut butter.
Can you freeze scotcheroos?
Yes you can freeze scotcheroos. I recommend freezing them in a single layer in an airtight container. I like to 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.
How do you keep scotcheroos soft?
It’s important not to cook the caramel mixture too long. This is the key issue if you end up with hard scotcheroos. Do not let the mixture boil. Remove it from the heat at the first sign of boiling.
I don’t use corn syrup. Can I make these bars without it?
Yes! You can use honey in place of the corn syrup.
Can you make scotcheroos with corn flakes or another cereal?
Yes. You can use corn flakes, rice chex or any other cereal you’d like that you think would match the flavor profile.
