“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 and are the perfect thing to bring to a potluck or party. Scotcheroos are loved by adults and kids alike!
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, often.
Luckily, I have 2 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!
Today I’m sharing how to make these bars and giving my top tips and tricks. But first of, 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. This recipe is slightly tweaked from that original recipe!
How to make scotcheroos
- Combine ingredients in pot: in a small pot add 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 which 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 Rice Krispies. Make sure to mix gently to keep the integrity of the krispies.
- Make the topping: melt the butterscotch chips 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 work great too.
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. Make sure you pull it off the heat as soon as all the ingredients are melted and combined.
- Don’t compress the Rice Krispy layer: Once you’ve spread the Rice Krispy layer in the pan avoid compressing the mixture too much. Over-compressing the bars will yield brick hard bars.
- Microwaving your chocolate/butterscotch just right: While there’s 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.
Can you freeze scotcheroos?
Yes! These chocolate scotcheroos freeze great. Place them in an airtight container and store them in the freezer for up to 4 months. When you are ready to serve/eat them, allow them to thaw at room temperature for at least 1 hour.
How many calories are in a scotcheroo?
Depending on how you cut the bars, this batch of scotcheroos makes about 20 servings. Each serving is approximately 228 calories.
How many cups of Rice Krispies are in a box?
A 12 ounce box of Rice Krispies has approximately 10 cups of the Rice Krispies in it. You’ll use 6 cups for this recipe.
How to store scotcheroos:
Scotcheroos will stay good for up to a week, but honestly these are best (texture and taste wise) within the first 1-2 days. Keep the bars in an airtight container at room temperature while storing.
Similar Krispie Treat Recipes
- Candy Corn Rice Krispie Treats
- Peanut Butter Rice Krispie Treats
- Rice Krispie Treats (Reader FAVORITE!)
"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 and are the perfect thing to bring to a potluck or party.
- 6 cups Rice Krispies cereal
- 1 cup white granulated sugar
- 2 tablespoons unsalted butter
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 and 1/2 cups butterscotch chips
- 1 and 1/2 cups milk chocolate chips (semi-sweet can be used if preferred)
Measure the rice krispies into a large bowl. Set aside.
In a heavy sauce pan over medium heat, add the white sugar, unsalted butter, and light corn syrup. Stir until the sugar is dissolved.
Remove from heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of prepared rice krispies and stir gently until the krispies are well coated. Once coated, transfer the mixture to a parchment-paper lined 9 x 13 pan. Gently press the bars into an even layer in the pan.
In a large microwave safe bowl, melt the butterscotch and chocolate chips until soft and creamy. Pour the mixture and spread it evenly over the uncut bars in the pan.
Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. Best served within 1-2 days of making!