Scotcheroos are a chewy no-bake dessert made with peanut butter Rice Krispie treats topped with chocolate and butterscotch chips. This is always the first to go when I take these to potlucks and one of my favorite desserts .
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SCOTCHEROOS RECIPE
Why did everything taste so good back in college when I was single and a poor college student?
My roommate Carrie would make these babies in Provo and I swear I could eat the whole pan pan of scotcheroos by myself without blinking.
Not much has changed I guess. This no-bake treat is one of my all time favorite classic recipes. Every scotcharoo recipe is basically the same. Chocolate, peanut butter, and butterscotch flavor all in one.
These Chex Scotcheroos are a great gluten-free version too!
INGREDIENTS
- RICE KRISPIES CEREAL – you can use the generic crispy rice cereal or switch it up and use Special K cereal.
- WHITE SUGAR
- CREAMY PEANUT BUTTER – You could also use crunchy peanut butter for a bit more crunch but I wouldn’t recommend using natural peanut butter.
- LIGHT CORN SYRUP
- SEMI-SWEET CHOCOLATE CHIPS – these are already pretty sweet on their own so I like to use semi-sweet chips but milk chocolate chips would work as well.
- BUTTERSCOTCH CHIPS
HOW TO MAKE SCOTCHEROOS
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In large saucepan, combine sugar and corn syrup (this can also be done in a microwave-safe bowl). Cook over medium heat until the sugar dissolves then bring to boil. Do not boil corn syrup mixture too long or they will harden when cooled. All you want to do here let the mixture boil to dissolve the sugar. Remove from heat. Stir in peanut butter. In a large bowl, add the Rice Krispie cereal and peanut butter mixture and mix until well blended. Press cereal mixture into a parchment paper lined or buttered 9X13 inch pan.
-
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread chocolate mixture over top of Rice Krispies mixture. Cool. Cut into bars and store in an airtight container.
I mean you know I love all things butterscotch!
PRO TIPS:
- The only way you can mess these up is too cook the sugar mixture too long which will cause you to have a hard scotcheroo.
- These are really sweet on their own but if you want to double the chocolate topping you can.
- Cut the bars when they are at room temperature for easier cutting through the chocolate layer.
CAN YOU FREEZE SCOTCHEROOS?
Yes. You can freeze scotcheroos up to three months in a freezer bag.
OTHER PEANUT BUTTER RECIPES:
Scotcheroos
Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips. This is always the first to go when I take these to potlucks
-
In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Cook over medium heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. In a large bowl, add the Rice Krispie cereal and peanut butter mixture and mix until well blended. Press cereal mixture into a parchment paper lined or buttered 9X13 inch pan.
-
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars and store in an airtight container.
PRO TIPS:
- The only way you can mess these up is too cook the sugar mixture too long which will cause them to get hard.
- These are really sweet on their own but if you want to double the chocolate topping you can.
- Cut the bars when they are at room temperature for easier cutting.
