Scotcheroos

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The ultimate BEST EVER SCOTCHEROOS! A super easy and quick dessert that everyone goes crazy for! via chelseasmessyapron.com | #scotcheroos #dessert #desserts #bar #bars #easy #quick #kidfriendly #butterscotch #chocolate #chips #ricekrispies

Scotcheroos are easy-to-make dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. Make these addicting bars in 15 minutes or less–they’re the perfect treat to bring to a potluck or party. Scotcheroos are loved by adults and kids alike!

After you’ve gotten hooked on Scotcheroos, make sure to try some other crazy-popular dessert bars: Rice Krispie Treats, Carmelitas, 7-Layer Bars, or Lemon Bars.

Image of ready-to-eat Scotcheroos.

Scotcheroos

The first time I had a Scotcheroo was my freshman year in college. We couldn’t have peanut butter in our home because my brother is severely allergic to peanuts, so I’d never tried them before then.

The minute I tried Scotcheroos, my fate of gaining the “freshman 15” was sealed. My roommates and I made them just about every time we needed to procrastinate studying…which was, well, quite often.

Luckily, I have two boys, a hubby, and plenty of neighbors to help me eat them nowadays when I make a batch. And every time I bring these Scotcheroos to an event, people beg for the recipe. While these bars are absolutely delicious, one of the best things about them? They’re also quick and easy to make!

Process shots: Add corn syrup to the pan; adding butter; combining and heating slowly.

Today I’m sharing how to make Scotcheroos and giving my top tips for success. But first off, in case you’re wondering where the crazy name comes from:

Origins of Scotcheroos

These dessert bars became famous in the 60s when it was printed on the box of Rice Krispies® cereal. I have to say, I’m starting to wonder how so many recipes started that way: with Rice Krispies! This recipe is slightly tweaked from the original recipe.

Process shots: pour the peanut butter-corn syrup mixture over the cereal; mix gently.

How to make Scotcheroos

  • Combine ingredients in a pot: In a small pot combine the white sugar, unsalted butter, and light corn syrup. Heat over medium heat until all the ingredients are dissolved. It’s important to keep the heat at medium so you don’t overcook this mixture–that will result in hard bars.
  • Make the Scotcheroo base: Add peanut butter, vanilla, and sea salt to that syrupy base. The salt helps bring out the flavors and balance the sweetness. Once the mixture is combined, pour it over the Rice Krispies. Make sure to mix gently to keep the integrity of the cereal.
  • Make the topping: Melt the butterscotch and milk chocolate chips to create the creamy chocolate topping. Use your favorite type of chocolate for the topping–we like milk chocolate best, but dark chocolate or semi-sweet chocolate works great too.

Mix the peanut butter syrup into the cereal; press into a prepared pan.

Rice Krispie Scotcheroos tips

  • Don’t overcook the sugar mixture: Scotcheroos will come out hard if you overcook or boil the sugar/corn syrup mixture. 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. 
  • Don’t compress the Rice Krispies layer: Once you’ve spread the Rice Krispie layer in the pan, avoid compressing the mixture too much. Over-compressing the bars will yield brick-hard bars.
  • Microwave your chocolate/butterscotch just right: While there are several ways to melt chocolate, I like using the microwave. The secret? Microwave in short bursts and stir in between each burst for 10-15 seconds. Remember, melting is still happening after being removed from the microwave.

Process shots: pour the chocolate-butterscotch mixture over the cereal layer. view of the butterscotch and chocolate chips before and after melting.

Scotcheroos FAQs

1Can you freeze Scotcheroos?

Yes! These chocolate Scotcheroos freeze great.

Freezing: The same day the bars are made (once the chocolate topping has fully set), you can freeze the bars. Cut into even-sized bars and wrap each individual treat in a square of wax paper and then plastic wrap. Place the wrapped treats in a resealable freezer bag. Store in that freezer bag for up to 6 months.

Thawing: Thaw by removing an individual bar from the freezer and setting out on the counter for 30-45 minutes or until it reaches room temperature.

2How many calories per Scotcheroo?

Depending on how you cut the bars, this batch of Scotcheroos makes about 20 servings. Each serving is approximately 228 calories.

3How many cups of cereal are in a box of Rice Krispies?

A 12-ounce box of Rice Krispies has approximately 10 cups of the cereal in it. You’ll need 6 cups for this recipe.

4What's the best way to store Scotcheroos?

Scotcheroos will keep for up 5 days, but honestly, these are best (texture and taste-wise) within the first 1-2 days. In my family, we rarely have leftovers of these! Keep the bars in an airtight container at room temperature while storing.

 

 

Image of the Scotcheroo bars displayed on a cake stand.

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Scotcheroos

5 from 1 vote
Scotcheroos are easy-to-make dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. These addicting bars can be made in 15 minutes or less--they're the perfect treat to bring to a potluck or party. 
Print Recipe

Scotcheroos

5 from 1 vote
Scotcheroos are easy-to-make dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. These addicting bars can be made in 15 minutes or less--they're the perfect treat to bring to a potluck or party. 
Course Dessert, Snack
Cuisine American
Keyword scotcheroos
Prep Time 15 minutes
Setting Time 30 minutes
Total Time 45 minutes
Servings 20 bars
Calories 499kcal

Equipment

  • 9 x 13-inch pan
  • Parchment paper

Ingredients

  • 6 cups (182g) Rice Krispies cereal
  • 1 cup (230g) white granulated sugar
  • 2 tablespoons unsalted butter
  • 1 cup (210g) light corn syrup
  • 1 cup (251g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 and 1/2 cups (264g) butterscotch chips
  • 1 and 1/2 cups (263g) milk chocolate chips (semi-sweet can be used if preferred)

Instructions

  • PREP: Measure the cereal into a large bowl and set aside. Line a 9x13-inch pan with parchment paper or foil and set aside.
  • SYRUP MIXTURE: In a heavy sauce pan over low heat, combine the white sugar, unsalted butter, and light corn syrup, stirring until the sugar is dissolved. Be patient here, don't heat the mixture too quickly or at too high of a heat or the bars will harden.
  • POUR OVER CEREAL: Remove pan from the heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of cereal and stir gently until the Krispies are well coated. Once coated, transfer the mixture into the prepared pan. Gently press the bars into an even layer in the pan being careful to not over-compress the bars. (It will make the bars overly hard!)
  • TOPPING: In a large microwave-safe bowl, melt the butterscotch and chocolate chips until soft and creamy. (I microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds, for a total of about 1 minute). Pour and spread the mixture evenly over the cereal mixture in the pan.
  • SET: Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. These are best served within 1-2 days of making.

Video

Recipe Notes

Rice Krispie Scotcheroos tips

  • Don't overcook the sugar mixture: Your scotcheroos will come out hard if you overcook or boil the sugar/corn syrup mixture. 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. 
  • Don't compress the Rice Krispies layer: Once you've spread the Rice Krispies layer in the pan, avoid compressing the mixture too much. Over-compressing the bars will yield brick-hard bars.
  • Microwave your chocolate/butterscotch just right: While there are lots of ways to melt chocolate, I like using the microwave. The secret? Microwave in short bursts and stir in between each burst for 10-15 seconds. Remember, melting is still happening after being removed from the microwave.

Nutrition Facts

Serving: 20bars | Calories: 499kcal | Carbohydrates: 100g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 505mg | Potassium: 167mg | Fiber: 1g | Sugar: 43g | Vitamin A: 4774IU | Vitamin C: 45mg | Calcium: 11mg | Iron: 22mg

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10 Comments

    1. There are no marshmallows in this recipe… Perhaps you overcooked the sugar, butter, or cornstarch mixture as that would make these hard.

    1. 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!

    2. 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.

  1. 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

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