Go Back Email Link
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.



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
Author Chelsea Lords


  • 9 x 13-inch pan
  • Parchment paper


  • 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)


  • 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.



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.


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