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+ servings
Scotcheroos stacked in a group.


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


  • 9x13 inch baking dish


  • 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


  • 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.


  • 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.


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