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Scotcharoos Recipe

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4.3 from 10 reviews

Scotcharoos are a delicious no-bake treat featuring crispy rice cereal coated in a buttery peanut butter mixture and topped with a smooth chocolate and butterscotch layer. These easy-to-make bars combine sweet, salty, and nutty flavors with a crunchy texture, perfect for parties, snacks, or dessert.

  • Total Time: 20 minutes
  • Yield: 15 servings

Ingredients

Base

  • 6 cups Rice Krispies cereal
  • 4 Tbsp butter (unsalted or salted)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter (like Jif or Skippy)

Topping

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 tsp oil (optional, for thinning, canola/vegetable/coconut)

Instructions

  1. Prepare the pan and cereal: Measure the Rice Krispies cereal into a very large bowl. Spray a 9×13-inch baking dish with cooking spray and set aside to prepare for the cereal mixture.
  2. Heat butter, sugar, and corn syrup: Place butter, granulated sugar, and light corn syrup into a large saucepan. Cook over medium-low heat while stirring frequently, ensuring the mixture gets hot and the sugar dissolves, but do not let it boil. Remove from heat as soon as it lightly simmers or bubbles at the edges and becomes thin and runny.
  3. Add peanut butter: Remove the saucepan from the heat and stir in the creamy peanut butter until it melts completely and the mixture becomes smooth and cohesive.
  4. Coat cereal with peanut butter mixture: Pour the peanut butter mixture over the Rice Krispies cereal and gently stir until all cereal pieces are evenly coated. Transfer the mixture into the prepared baking dish and spread it into an even layer. Optionally, use wax paper and a mini rolling pin or your hands to flatten the top for a smoother surface.
  5. Melt chocolate and butterscotch chips: In a heat-safe bowl, combine the semi-sweet chocolate chips, butterscotch chips, and optional oil. Microwave at half power in 20-second intervals, stirring in between each until the mixture is fully melted and smooth.
  6. Top cereal base with melted chocolate mixture: Pour the melted chocolate and butterscotch mixture evenly over the top of the peanut butter-coated Rice Krispies. Use an offset spatula to spread it evenly across the pan.
  7. Set and cut: Allow the topping to set at room temperature or place the pan in the refrigerator for 15-20 minutes to firm the chocolate faster. Once set, cut into squares and serve.

Notes

  • Use creamy peanut butter for a smooth coating; natural peanut butter with oil separation may affect texture.
  • Adding a teaspoon of oil to the chocolate chips helps with thinning and ease of spreading.
  • If preferred, you can substitute light corn syrup with honey, but expect slightly different texture and sweetness.
  • Store Scotcharoos in an airtight container at room temperature or refrigerated for up to one week.
  • To achieve a swirl pattern on the topping, slightly drizzle melted chocolate and butterscotch separately and use a toothpick or skewer to create swirls before setting.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/scotcharoos-recipe/