This Scotcheroos Recipe is a quick, no-bake treat made with peanut butter, chocolate, butterscotch, and crispy cereal. Ready in 15 minutes and perfect for parties!
author’s note
Consider Yourself Warned, These Disappear Fast!
I first tried Scotcheroos during my freshman year of college. Since my brother is severely allergic to peanuts, we never had them at home. But the first time I tasted one, I was hooked!
Back in college, my roommates and I would make Scotcheroos whenever we wanted to avoid studying… which was, honestly, pretty often.
They’re like the ultimate mash-up of Rice Krispie Treats and peanut butter bars. Chewy, crunchy, sweet, and rich all in one bite.
Now with two boys, a girl, a husband, and plenty of neighbors, I always have help polishing off a batch. Anytime I bring Scotcheroos to an event, someone asks for the recipe! They’re not only delicious, but also quick and easy to make!
Ingredients
- Cereal: Use fresh (not stale) cereal and measure it out before starting.
- White Sugar: Make sure it fully dissolves for a smooth texture.
- Unsalted Butter: Adds richness and helps control saltiness.
- Light Corn Syrup: Stick with light syrup (like Karo) to avoid overpowering the flavor.
- Peanut Butter: Use creamy peanut butter for smooth bars. Skip natural peanut butter.
- Flavor Enhancers: Vanilla and salt balance the sweetness and boost flavor.
- Topping: Don’t like butterscotch? Try peanut butter chips instead. Extra butterscotch chips? Use them in Butterscotch Cookies!
How To Make Scotcheroos Recipe
- Prep: Line a 9×13-inch pan with parchment. Measure 6 cups cereal into a large bowl.
- Cook Syrup: Warm sugar, butter, and corn syrup on low until dissolved and smooth.
- Mix Base: Off heat, stir in peanut butter, vanilla, and salt. Pour over cereal and fold to coat. Press lightly into the pan.
- Top: Melt butterscotch and chocolate in short bursts. Spread over the base.
- Set + Slice: Let set at room temp, then cut into bars.
Recipe Tips
- Heavy Pot: A heavy-bottomed pot helps prevent burning.
- Line the Pan: Use parchment for easy lift and cleanup.
- Go Low and Slow: Melt butter and sugar over low heat. Take it off the heat as soon as it’s smooth.
- Light Press: Spread the cereal gently. Pressing hard makes bars firm.
- Melt Chocolate in Bursts: Microwave in short bursts, stirring every 10 to 15 seconds. It keeps melting after you take it out.
- Cool Before Topping: Let the base cool, then add the chocolate and butterscotch.
Storage
Store this scotcheroos recipe in an airtight container at room temp for up to a week (I like them best within 1-2 days). For longer storage, you can freeze them for up to 3 months. Thaw frozen bars at room temperature before serving.
More Dessert Recipes:
Scotcheroos Recipe
Video
Ingredients
- 6 cups rice krispies cereal like Rice Krispies
- 1 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups butterscotch baking chips
- 1-1/2 cups chocolate chips milk or semi-sweet
Instructions
- Measure the cereal into a large bowl. Line a 9×13-inch pan with parchment paper and set aside.
- In a heavy pot over low heat, combine sugar, butter, and corn syrup. Stir with a silicone spatula constantly until the sugar is dissolved and butter is melted. Do not raise heat; do not boil (you’ll get hard bars!)
- Remove syrup mixture from heat and stir in the peanut butter, vanilla, and salt. Pour over the cereal in the bowl, folding gently (with the spatula) until all cereal is evenly coated. Transfer to the prepared pan and press lightly into an even layer, being careful not to over-compress.
- In a microwave-safe bowl, combine the butterscotch and chocolate chips. Microwave in 15-second bursts, stirring for about 10 seconds between each, until the chips are melted and smooth (about 60–90 seconds total). Spread evenly over the cereal layer.
- Allow the bars to set at room temperature until the chocolate hardens. Cut into bars. Best if served within 1–2 days.
Recipe Notes
- Don’t overcook the sugar mixture: Or Scotcheroos will come out hard. It’s important to keep the heat low and patiently melt down the butter and sugar. Make sure you pull it off the heat as soon as all the ingredients are melted and combined. You can tell the sugar is dissolved by rubbing a bit of the mixture between 2 fingers. Once it doesn’t feel grainy, it’s ready.
- Don’t compress the Rice Krispies layer: Once you’ve spread the Rice Krispies layer in the pan, avoid compressing the mixture too much or you’ll have brick-hard bars.
- Microwave your chocolate/butterscotch just right: While there are lots of ways to melt chocolate, I like using the microwave in short bursts and stirring between each burst for 10–15 seconds. Remember, melting is still happening after being removed from the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Scotcheroos Recipe FAQs
Yes! Try Original Special K or another crisp cereal.
Use sunflower seed butter for a nut-free option
Not recommended, it’s key for texture and consistency.
The syrup likely cooked too long or too hot. Heat just until sugar dissolves and don’t boil. Let bars come to room temp if refrigerated.
Use gluten-free crisp rice cereal and check labels on other ingredients.
Thank you for this recipe. I use it all the time and the teaspoon of vanilla makes a huge difference on how wonderful it taste I also enjoy the what not to do’s in your comments.
I am so thrilled to hear this! Thanks so much Paula! 🙂
I accidentally bought regular corn syrup instead of light…will it effect the flavour lots?
Is it dark corn syrup? Light and regular corn syrup should be the same!
I have not made these yet. But they have all the flavors that I love all in one bar. If I cut back the sugar and corn syrup by half the amounts, would that affect the outcome?
Thank-you
It will make them too dry and crumbly!
Can other cereal be substituted such as unsweetened cheerios??
I haven’t personally tried cheerios in this recipe, so I don’t want to give a recommendation for something that potentially wouldn’t work. That said, I don’t see why they wouldn’t. Wish I could be of more help!
I have made these for Over 40 years but haven’t added the butter or salt. They were originally made with Special K Cereal. My family likes them gooey so have increased the sugar, corn syrup and peanut butter to 1 1/2 cups each.
You forgot to put marahmellows in the i did it exactly how you said and theyre harder than ****
There are no marshmallows in this recipe… Perhaps you overcooked the sugar, butter, or corn syrup mixture as that would make these hard.
Those look delicious, what a fantastic idea!