Scotcheroos are quick, easy, no-bake dessert bars made with chocolate, butterscotch, peanut butter, and cereal. They can be prepared in about 15 minutes, are perfect for parties, and are loved by all ages!
PREP: Measure the cereal into a large bowl. Line a 9x13-inch pan with parchment paper and set aside.
SYRUPMIXTURE: In a heavy saucepan over low heat, combine the 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!)
POUR OVER CEREAL: 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.
TOPPING: 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.
SET: Allow the bars to set at room temperature until the chocolate hardens. Cut into bars. Best if served within 1-2 days.
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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.