Home > Desserts > Scotcheroos Scotcheroos February 20, 2020 | 10 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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! 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. 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. 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. Scotcheroos FAQs1Can 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. More desserts Chocolate Chip Cupcakes with cream cheese frosting Peanut Butter Rice Krispie Treats with a chocolate topping S’mores Cookie Bars with marshmallow fluff DoubleTree Cookies Hilton copycat cookies Fruity Pebble Rice Krispie Treats with extra marshmallows! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Scotcheroos 5 from 1 vote - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Scotcheroos 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Equipment9 x 13-inch panParchment paper Ingredients6 cups (182g) Rice Krispies cereal1 cup (230g) white granulated sugar2 tablespoons unsalted butter1 cup (210g) light corn syrup1 cup (251g) creamy peanut butter1 teaspoon vanilla extractPinch of fine sea salt1 and 1/2 cups (264g) butterscotch chips1 and 1/2 cups (263g) milk chocolate chips (semi-sweet can be used if preferred) InstructionsPREP: 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 NotesRice 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 FactsServing: 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.