Scotcheroos

This is the BEST Scotcheroos recipe ever! Yummy, chewy peanut butter Rice Krispie bars with a rich chocolate butterscotch topping everyone will love. 

One of my favorite no-bake treats! 

what makes this recipe different? 

Scotcheroos are a classic recipe. (Or do you say scotcharoos?) You'll find the same version on countless food blogs. But I make a few small tweaks to make these the BEST Scotcheroos recipe ever:

• Add a pinch of salt to balance the sweetness. 
• Increase the amount of chocolate and butterscotch chips used for a thicker topping. 
• New ideas for twists on Scotcheroos

what are Scotcheroos? 

Scotcheroos are similar to a peanut butter Rice Krispie treat, but instead of butter and marshmallows, you use light corn syrup and sugar. Then, top with a mixture of melted chocolate and butterscotch. 

What are other names for scotcheroos? Depending on where you're from, they are also called Oh Henry bars, Special K Bars, and peanut butter Rice Krispie Treats.

There are so many easy Rice Krispie treat variations! 

And if you love these, be sure to try these divine magic cookie bars (also known as 7 layer bars or Hello Dolly bars). 

more amazing Rice Krispie Treat ideas

How did scotcheroos get their name? 

The original recipe was printed on Rice Krispies cereal boxes in post-World War II  America.

The name comes from one of the ingredients: Butterscotch.  Scotcheroos (also known as Scotcharoos) are a potluck classic! 

ingredients 

You only need seven ingredients to make scotcheroos bars.

RICE KRISPIES CEREAL -- Our favorite brand to use is the original Kellogg's. You'll need 6 cups of the cereal. 

LIGHT CORN SYRUP --  You'll need 1 cup of light corn syrup. My preference is the Karo brand.  TIP: Spray your measuring cup with cooking spray first so the light corn syrup is removed with ease. 

GRANULATED SUGAR -- You'll also need 1 cup of granulated sugar. 

SALT -- Add a pinch of table salt to balance the sweetness of Scotcheroos bars. 

PEANUT BUTTER -- The recipe calls for ⅔ cups peanut butter. My recommendation is for a no-need-to-stir peanut butter that has salt as one of its ingredients. If you do use a natural peanut butter with separated oil, stir very well first. 

CHOCOLATE TOPPING -- Scotcheroo topping is a combination of melted chocolate and butterscotch. I recommend Nestle-brand semi-sweet morsels and butterscotch morsels. You'll need 2 cups of each (or 12 ounce bags).  

equipment

• Deep saucepan (because your sugars will rise when boiling)
• 9 x 13 baking pan 
• cooking spray

what to do

With just a few easy steps, you'll have delicious scotcheroos. 

step one: preparation 

Spray a large bowl with cooking spray, and add the 6 cups Rice Krispies. Set aside. 

Grease a 9 x 13 inch baking pan and set aside. Alternatively, line the baking pan with non-stick foil or parchment paper. 

step two: boil 

Place the 1 cup of sugar and 1 cup of light corn syrup in a deep saucepan over medium-high heat. Stir until you have a paste. 

Bring the mixture to a rolling boil (the mixture will bubble up, which is why a deep saucepan is useful) and lower heat. Boil until the sugar is dissolved, stirring constantly. DO NOT BOIL for more than ONE MINUTE, MAX, or your treats can harden. 

Stir the mixture well.  

Stir in a pinch of salt and ⅔ cup peanut butter. 

step three: mix it up 

Fold the mixture over the cereal and carefully stir until evenly mixed. Transfer to the baking pan and spread evenly with a spatula. 

Let set about an hour before topping with chocolate. 

step four: the topping

In a large, microwave-safe bowl, place 2 cups each semi-sweet and butterscotch morsels. 

Microwave for 90 seconds at 70 percent power. Let sit in the microwave for 1 minute. 

Stir very well, using the residual heat to help melt the morsels. If needed, add additional microwave time for 15 seconds at 70 percent power. Stir until very smooth. 

Pour over the Scotcheroos and spread with a spatula. 

Let set very well, 1 to 2 hours. 

Cut into 20 or 24 bars.

Why are my Scotcheroos hard? 

If your Scotcheroos are hard, you likely boiled the sugar and light corn syrup mixture too long. The mixture may boil, but no more than 1 minute. 

Storage

Store in an airtight container for up to 3 days

Want to freeze a batch? Store the entire batch or individual squares. I prefer to wrap in plastic wrap and then wrap in foil or place in a freezer-safe Ziplock bag. Store up to three months. Let thaw IN the wrapping. 

variations: 

Prepare our honey peanut butter Rice Krispie Treats, very similar to the Scotcheroo recipe, and top with melted chocolate. 

For another twist, try using Cocoa Rice Krispies. 

Melt the morsels separately, pour each on top and use a knife to swirl the chocolates. 

Want to make scotcheroos without corn syrup?

Replace the corn syrup with honey.

Printable recipe 

Scotcheroos

Meaghan Mountford

Delicious, peanut butter Rice Krispie bars topped with chocolate and butterscotch. NO-bake dessert.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Rest for 2 hours hrs

Total Time 2 hours hrs 16 minutes mins

Course Dessert

Cuisine American

Servings 20 bars

Calories 287 kcal

Equipment

• Deep saucepan
• 9 x 13 inch baking pan
• non-stick cooking spray (canola oil suggested)
• Medium-large microwave-safe bowl

Ingredients

  

• 1 cup granulated sugar
• 1 cup light corn syrup (karo brand recommended)
• ⅔ cup peanut butter (No-stir-needed WITH salt recommended. If separated, stir very well.)
• pinch salt
• 6 cups Rice Krispies cereal
• 2 cups semi-sweet morsels (nestle recommended)
• 2 cups butterscotch morsels (nestle recommended)

Instructions

 

• Spray a large bowl with cooking spray, and add the Rice Krispies. Set aside. 
• Grease a 9 x 13 inch baking pan and set aside. 
• Place the sugar and light corn syrup in a deep saucepan over medium-high heat. Stir until you have a paste.  Bring the mixture to a rolling boil (the mixture will bubble up, which is why a deep saucepan is useful), stirring constantly, until the sugar fully dissolves. Boil for no more than ONE MINUTE MAX. 
• Stir the mixture well.  Stir in a pinch of salt and peanut butter. Stir well until peanut butter melts.
• Fold the mixture over the cereal and carefully stir until evenly mixed. Transfer to the baking pan and spread evenly with a spatula. 
• Let set about an hour before topping with chocolate. 
• In a large, microwave-safe bowl, place semi-sweet and butterscotch morsels. 
• Microwave for 90 seconds at 70 percent power. Let sit in the microwave for 1 minute.  Stir very well, using the residual heat to help melt the morsels. If needed, add additional microwave time for 15 seconds at 70 percent power. Stir until very smooth. 
• Pour over the Scotcheroos and spread with a spatula. Let set very well, 1 to 2 hours. 
• Cut into 20 or 24 bars.

Notes

TIPS: 

• Spray the measuring cup  with non-stick spray before adding the light corn syrup. 
• Also spray the bowl for the Rice Krispies and the baking pan
• Peanut butter (with salt) that does not need stirring is recommended. 
• Use a deep saucepan to boil the sugars. 

Keyword scotcheroos

other bars you might like:

• chocolate chip granola bars 
• banana split bars 
• copycat Nestle Crunch bars 
• rainbow swirl cheesecake bars 

more Rice Krispie Treat recipes 

butterscotch rice crispy treats 

chocolate peanut butter rice crispy treats 

caramel rice crispy treats