Rice krispie treats, but make it peanut butter, chocolate and butterscotch AKA scotcheroos. These salty-sweet crispy crunchy treats will satisfy everyone!
This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands who help make Broma possible!
Classic Scotcheroos Recipe
During the holiday season when things are hectic, sometimes I’m just looking for a quick and easy dessert to throw together on a whim with minimal ingredients. That’s where these easy Scotcheroos come in. They’re no bake, call for 6 ingredients, and are a huge hit no matter what the occasion. I know you’re going to love them just as much as I do.
My love affair with scotcheroos started back in my youth. We’ve been going strong for awhile. Back in the day, Rebecca and I would whip up a batch of scotcheroos after school and I swear we could inhale the whole tray in 15 minutes flat. A feat I am still proud of to this day. And quite frankly, nothing has changed. I still find these chewy pb, chocolate, butterscotch treats just as addicting as an adult as I did as a kid.
So…what are Scotcheroos?
Scotcheroos are a sweet no bake treat made with a chewy peanut butter Rice Krispie base and a decadent butterscotch and chocolate topping. They’re an easy, crowd pleasing bar to whip up for the holidays or any time of year.
Now I know that you guys love your no-bake bars in the summer (and like SAME. hello no bake strawberry cheesecake bars), but don’t forget about them come the Fall. In the Summer I hate turning on my oven, but in the Holiday season oven space is a precious commodity, so I love a treat that I can whip up on the stovetop or in the microwave.
Plus…a 6 ingredient dessert? Sign me up.
What ingredients do you need to make the best scotcheroos?
You’ll only need a handful of ingredients to whip up these scotcheroos and you probably already have most of them on hand!
Karo® Light Corn Syrup: Karo® Corn Syrup is a non negotiable in this sweet confection! There’s nothing worse than a hard scotcheroo and Karo corn syrup will keep your scotcheroos super soft and chewy because it provides moisture and sweetness!
Sugar: A little bit of extra sugar never hurt anyone. Cooking down some sugar with the Karo® Light Corn Syrup creates a perfectly chewy and sweet bar.
Creamy Peanut Butter: We recommend using traditional creamy peanut butter rather than a natural kind! This will help to firm up your bars and hold them together.
Crispy Rice Cereal: This light and airy cereal will keep things light and crunchy and add the perfect nutty bite to your scotcheroos.
Semi- Sweet Chocolate Chips: These peanut butter chocolate no bake bars are topped with a thick layer of chocolate and butterscotch. We like to use chocolate chips rather than bars because they tend to melt down easier without any
Butterscotch Chips: Butterscotch chips will give these scotcheroos just a hint of buttery, caramell-y flavor without taking over the flavor profile. They also help to thin out the chocolate a little bit so it will be easier to cut and bite into!
Tips for the best scotcheroos
Don’t use natural peanut butter: Scotcheroos call for the good ol’ Jiff, Skippy, or Peter Pan of your youth. A natural, more runny peanut butter won’t set up in quite the same way for these bars.
Have your pan prepped and ready: Like marshmallow krispie treats, the base of Scotcheroos sets up pretty quickly. It’s a good idea to have your pan lined and ready to go before you start making the filling to give yourself enough time to press it into an even layer before the mixture starts to harden.
Keep an eye on the chocolate: Microwaves all have different wattages, so when you’re melting down your chocolate chips and butterscotch chips, make sure you keep an eye on the mixture to prevent it from burning!
Scotcheroos are a resilient dessert. Keep them in a plastic bag, an airtight container, or a cookie tin for up to 2 weeks or freeze them for up to 3 months. But don’t expect them to stick around for that long. Even when I do freeze these, we always find ourselves sneaking them out of the freezer for a midnight snack.They travel well so they’re the perfect treat to mail to a loved one or toss in a container for a cookie exchange!
Line a 9 x 13 inch pan with parchment paper on all sides and set aside.
Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar.
Bring mixture to a boil. Remove from heat.
Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour into the prepared pan, using your hands or a greased rubber spatula to pat everything into place.
Melt chocolate and butterscotch chips in a microwave safe bowl, in 30 second increments, stirring between each. Pour the chocolate over the peanut butter layer and use the back of a spoon to spread the chocolate all the way to the edges.
Cool at least 45 minutes, or until firm. Cut into bars.
Leave a comment and rate this recipe!
Made for the first time over the weekend. What an elegant yummy no bake treat! I don’t even like peanut butter and butterscotch flavor and I love these. I am also gluten free but these bars made with no gluten are just an elegant treat. This is my new favorite recipe!
My husband says this is the best thing that I’ve ever made! Minimal effort and maximum results!
I was just wondering if you have suggestions because I have a dilemma. I live in New Zealand and we don’t have butterscotch choc chips over here. Is there anything I could sub for? Would caramelized white chocolate (like caramilk) work?
I think caramelized white chocolate would work beautifully!
We made these over the weekend – such a great treat! They’re easy to make, and their delicious ooey-gooey-perfect-yummy texture is spot on. Definitely saving this recipe! We added a sprinkle of maldon top at the end to really lean into the sweet & salty combo.