Scotcheroos

This no-bake Scotcheroos recipe combines Rice Krispies, peanut butter, and a rich chocolate and butterscotch mixture into a chewy treat that everyone will love!

Oone of my favorite aunts always brings a batch of Scotcheroos to our family gatherings, and I just can't get enough of them! Scotcheroos is not only fun to say, but it's a simple no-bake recipe that combines Rice Krispies, peanut butter, corn syrup, chocolate, and butterscotch to create a something similar to a Rice Krispie treat, but a lot more chewy and packed with peanut butter flavor. It's a great treat to bring to all kinds of get-togethers or to just share with the family at home.

These Scotcheroos are a simple and sweet treat to share with family and friends! Here's what you'll need:

(Specific measurements and full recipe instructions are found below)

crispy rice cereal: use name brand or generic cereal - they work the same!
light corn syrup: corn syrup gets a bad rap, but it's essential for this recipe to get a perfectly soft and chewy bar.
granulated sugar: you can substitute with ½ white sugar and ½ brown sugar for a deeper flavor
creamy peanut butter: crunchy peanut butter is just too much crunch for these bard. For the best texture, I recommend using a creamy peanut butter (again, name brand or generic is totally fine).
• If you use a natural peanut butter, use a very creamy variety. If the oil has separated, mix it in very well.
chocolate chips: I would recommend using semi-sweet chips to keep the bars from being too sweet, however, you can use milk or dark chocolate instead.
butterscotch chips: these are like chocolate chips, but butterscotch flavor.

You will also need a saucepan, large mixing bowl, 9x13 baking dish, parchment paper, and nonstick spray.

In a large saucepan, heat the corn syrup and sugar over medium-high heat until it comes to a simmer. Make sure it DOES NOT BOIL!! If the mixture comes to a boil, the bars will be hard and crunchy instead of soft and chewy.

Once the mixture is simmering, remove the saucepan from the heat and immediately whisk in the peanut butter.

Add the crispy rice cereal to the peanut butter mixture, and stir until all of the cereal has been coated.

Pour the mixture into a 9x13 baking dish that has been greased or lined with parchment paper. For best results, I usually lightly grease the parchment paper with cooking spray. Gently flatten the treat mixture with a rubber spatula, or grease your hands first and use your fingers.

Melt the chocolate and butterscotch chips together in a microwave-safe bowl. Spread the mixture evenly over the top of the cereal mixture. 

Allow the chocolate layer to cool completely (about an hour). Remove the treats from the baking dish, and cut them into 15 equal-sized bars.

Scotcheroos

Servings: 15 bars
Prep Time: 25 minutes

Cook Time: 10 minutes

Chill Time: 2 hours

Ingredients:

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Directions:

1. Line a 9x13 baking dish with lightly greased parchment paper and set aside.
2. Melt the corn syrup and sugar in a large saucepan over medium heat until it comes to a simmer. DO NOT BOIL.
3. Once simmering, remove the mixture from heat and whisk in peanut butter.
4. Pour the cereal into a large mixing bowl and pour the peanut butter mixture over the top.
5. Fold in the cereal until completely coated.
6. Pour the cereal mixture into the baking dish. Lightly flatten into an even, loosely-packed layer.
7. Melt the chocolate chips and butterscotch chips in a double boiler over low heat or microwave on low/defrost in 30-second intervals. Stir often until completely melted and smooth.
8. Pour the chocolate mixture over the bars and spread it out evenly.
9. Allow the treats to cool for about an 1 hour or until chocolate layer has completely set.
10. Remove the treats from the baking dish, and slice into 15 evenly-sized bars.

Tips: 

• Storage: These treats are best when enjoyed the same day, but can be stored in an airtight container for up to 3 days. Do NOT refrigerate.
• Freeze: Cover and store in an airtight container. Freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.

Scotcheroos are a simple and sweet treat that's always a crowd pleaser. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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