Move over, Rice Krispie Treats… there’s a new dessert in town! These easy Scotcheroos combine the flavors of chocolate, peanut butter, and butterscotch in a soft, chewy, delicious treat that’s guaranteed to be your new FAVORITE!

Ahhh… Scotcheroos. They’ve been one of my favorites for as long as I can remember, and I honestly can’t even guess how many  pans of them I’ve made throughout my lifetime. Starting way back in middle school, when they were a sleepover staple, and continuing to today, when my kids love them just as much as I do.

And I’m happy to say, after all these years, that I’ve definitely perfected them. Because even though they’re insanely easy to make – with just a handful of ingredients – it’s all about the proportions. Too much or too little of any ingredient can totally change the outcome. So clearly… this is important stuff!

So what do I mean by perfection? Well… these bars are soft and chewy and just the right amount of gooey… with extra peanut butter for the perfect balance of salty and sweet. They’re perfect for birthdays, parties, or holiday cookie plates, and one of those recipes everyone seems to LOVE. 

Check out my tips below to make sure yours turn out perfectly every time!

Ingredients

• 6 cups Rice Krispies cereal
• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 1/2 cups creamy peanut butter
• 1 1/4 cups semisweet chocolate chips
• 1 1/4 cups butterscotch chips

Instructions

1. In a large saucepan, combine the corn syrup and granulated sugar. Stir well to mix.
2. Heat on medium-high heat, stirring constantly, until sugar is dissolved and tiny bubbles begin to form. Remove from heat and stir in peanut butter.
3. Add the Rice Krispies to the peanut butter mixture and stir well to coat. Press firmly into a 9×13 inch pan.
4. Heat the chocolate chips and the butterscotch chips over medium heat (on the stovetop or microwave), stirring regularly, until completely melted.
5. Spread melted mixture evenly over bars in pan.
6. Allow top layer to harden before cutting.

Recipe variations

• Substitute white chocolate chips for semisweet
• For even gooier bars, decrease the Rice Krispies to 5 cups
• Substitute almond butter or any type of nut butter for the peanut butter
• Substitute Corn Flakes or a different type of cereal
• For less butterscotch flavor, use less butterscotch chips and more chocolate chips
• Decorate them for the holidays with sprinkles or other decor

Tips for success

• Always use fresh ingredients!
• Use bittersweet chocolate chips (not milk chocolate) since these bars are already very sweet
• Heat the corn syrup and sugar just until it starts to bubble. If you heat it too long, it will make the scotcheroos hard
• Be sure your Rice Krispies are fully coated before pressing them into the pan
• Don’t overheat your chocolate & butterscotch chips. They will melt as you stir them, so stir them often.

Related recipes

• Chocolate Filled Peanut Butter Cookie Bars
• Crispy Peanut Butter Toffee Truffles
• Cookie Dough Stuffed Peanut Butter Fudge
• Cookie Butter Scotcheroos
• Double Chocolate Peanut Butter Bark
• Chocolate Peanut Butter Lava Cakes
• Chocolate Peanut Butter Overload Cookies
• Creamy Peanut Butter Chocolate Chip Dip

Scotcheroos

Yield: 24

Prep Time: 10 minutes

Total Time: 10 minutes

Move over, Rice Krispie Treats... there's a new dessert in town! These easy Scotcheroos combine the flavors of chocolate, peanut butter, and butterscotch in a soft, chewy, delicious treat that's guaranteed to be your new FAVORITE!

 

Print

Ingredients

• 6 cups Rice Krispies cereal
• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 1/2 cups creamy peanut butter
• 1 1/4 cups semisweet chocolate chips
• 1 1/4 cups butterscotch chips

Instructions

1. In a large saucepan, combine the corn syrup and granulated sugar. Stir well to mix.
2. Heat on medium-high heat, stirring constantly, until sugar is dissolved and tiny bubbles begin to form. Remove from heat and stir in peanut butter.
3. Add the Rice Krispies to the peanut butter mixture and stir well to coat. Press firmly into a 9x13 inch pan.
4. Heat the chocolate chips and the butterscotch chips over medium heat (on the stovetop or microwave), stirring regularly, until completely melted.
5. Spread melted mixture evenly over bars in pan.
6. Allow top layer to harden before cutting.

Notes

Recipe variations:

• Substitute white chocolate chips for semisweet
• For even gooier bars, decrease the Rice Krispies to 5 cups
• Substitute almond butter or any type of nut butter for the peanut butter
• Substitute Corn Flakes or a different type of cereal
• For less butterscotch flavor, use less butterscotch chips and more chocolate chips
• Decorate them for the holidays with sprinkles or other decor

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 131mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 5g