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    Home » Recipes » Desserts » Brownies & Bars » Scotcheroos

    Scotcheroos

    Published: August 17, 2020 · Modified: Oct 23, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These easy Scotcheroos are no bake peanut butter rice krispie treats topped with chocolate and butterscotch. They're a go to for potlucks and whenever you want a quick delicious dessert bar.

    Three scotcheroos on a blue and white plate.
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    A group of scotcheroos with chocolate on top.
    Three scotcheroos stacked on a plate, the top one has a bite taken out.
    Two scotcheroos on a plate.
    A rectangle of scotcheroos with one piece missing.
    A rectangle of scotcheroos with one piece cut out.
    A block of scotcheroos with one piece cut out on a counter.
    A block of scotcheroos with one piece cut out next to some chocolate chips.
    A group of scotcherooos with one on a small plate.
    A group of scotcheroos on a marble counter.
    A group of scotcheroos stacked together.
    A group of scotcheroos next to some rice krispies.
    A group of scotcheroos stacked together.
    A group of scotcheroos arranged on parchment paper.
    Three scotcheroos stacked on a green and white plate.
    Three scotcheroos stacked on a porcelain plate.
    Two scotcheroos on a plate, with one bite taken out.
    Two scotcheroos on a porcelain plate.
    Two scotcheroos on a plate next to a glass of milk.
    Three scotcheroos on a plate.
    Three scotcheroos stacked on a plate.
    Two scotcheroos on a blue and white plate.
    A scotcheroo on a marble table.
    A group of scotcheroos stacked in a mound.
    A group of scotcheroos arranged in a grid.
    A group of scotcheroos on a marble counter.

    If you love Rice Krispie Treats then these Scotcheroos are your new best friend! Light and crispy with that gooey texture and lots of peanut butter, chocolate, and butterscotch flavors! For another peanut butter treat, try my buckeye recipe!

    What You’ll Need for This Recipe

    Ingredients to make scotcheroos on a marble counter.

    Butterscotch chips: You can of course substitute these out for more peanut butter or omit them if you don’t have them on hand or enjoy the flavor.

    Peanut butter: I like to use a smooth peanut butter for this recipe but you can use the crunchy variety if desired.

    How to Make Scotcheroos

    Corn syrup and peanut butter getting mixed to make scotcheroos.

    1. Add the corn syrup and sugar to a pot and place over medium heat. Stir frequently until sugar dissolves and the mixture comes to a boil then remove from heat. Don’t let the mixture boil for long as it will harden.

    2. Stir in peanut butter and mix well.

    Rice Krispies getting mixed with a peanut butter syrup in a bowl.

    3. Add cereal and mix until fully coated. In the photo above I’m pouring the mixture onto the cereal but pouring the cereal into the pot will save you a dish.

    4. Transfer the mixture to the lined baking sheet then use a spoon to press the mixture into place and flatten.

    Chocolate and butterscotch chips melted and spread on top of scotcheroos.

    5. Add the chocolate chips, and butterscotch chips to a microwaveable bowl and melt. Heat in 40 second pulses stirring in between until melted almost all the way through.

    6. Spread the mixture onto your base then smooth out and decorate with a swirl. Allow to cool before cutting.

    A block of scotcheroos with one piece cut out.

    Pro Tips for this Recipe

    • One thing to mind is the corn syrup/sugar mixture, just remove from heat as soon as it starts boiling. Don’t let it boil for long, or the bars will be very hard.
    • Work quickly as the mixture will cool down and set pretty fast.
    • Don’t burn the chocolate! Either use a double boiler or short spurts in the microwave.
    • You can add a tablespoon of butter, coconut oil or shortening to the chocolate and butterscotch chips to help them melt smoothly.

    A group of scotcherooos with one on a small plate.

    Frequently Asked Questions

    Why are my Scotcheroos so hard?

    If you over heat the corn syrup and sugar the mixture will harden and rob your scotcheroos of their gooey texture. Remove the mixture from heat as soon as it starts boiling.

    Who invented them?

    This recipe comes straight from Rice Krispies in the 1960’s! You can send your thank you letters to Kellogg’s. 🙂

    What can I add on top?

    You don’t have to stick with the classic chocolate/butterscotch combination. Try adding roasted peanuts, M&Ms, a swirl of peanut butter or some mini marshmallows!

    If you love this recipe try these out!

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      Cheesecake Brownies

    • A group of blondies with white chocolate chips on a plate.

      Blondie Recipe

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      Magic Cookie Bars

    If you’ve tried this Scotcheroos recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Scotcheroos stacked in a group.
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    5 from 26 votes

    Scotcheroos

    A delicious dessert bar that whips up in just a few minutes with ingredients you probably have on hand.
    Course Dessert
    Cuisine American
    Prep Time 5 minutes
    Cook Time 3 minutes
    Total Time 8 minutes
    Servings 15 pieces
    Calories 374kcal
    Author John Kanell

    Equipment

    • 9x13 inch baking dish

    Ingredients

    • 1 cup sugar 200g
    • 1 cup peanut butter
    • 1 cup corn syrup 240mL
    • 6 cups Rice Krispies
    • 12 oz semi-sweet chocolate chips
    • 12 oz butterscotch chips

    Instructions

    • Prepare an 9x13 inch baking dish either by lining with parchment paper or with a light coating of butter.
    • Combine the corn syrup and sugar to a large pot and place over medium heat stirring frequently until sugar is dissolved. Remove from heat once the mixture comes to a boil then stir in peanut butter, mixing until incorporated.
    • Add the rice Krispies to the mixture and fold in until thoroughly coated then transfer to your baking dish. Use a spoon or spatula to spread out and smooth.
    • Melt the chocolate chips and butterscotch chips to a heatproof bowl either over a pot of simmering water or in 40 second bursts in a microwave, stirring after each burst.
    • Spread the chocolate mixture over the base and smooth out. Allow chocolate to set before cutting.

    Notes

    • One thing to mind is the corn syrup/sugar mixture, just remove from heat as soon as it starts boiling. Don't let it boil for long, or the bars will be very hard.
    • Work quickly, the mixture will cool down and set pretty fast.
    • Don't burn the chocolate! Either use a double boiler or short spurts in the microwave.
    • You can add a tablespoon of butter, coconut oil or shortening to the chocolate and butterscotch chips to help them melt smoothly.

    Nutrition

    Serving: 1piece | Calories: 374kcal | Carbohydrates: 60g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 198mg | Potassium: 194mg | Fiber: 2g | Sugar: 47g | Vitamin A: 762IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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