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Scotcharoos
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These chewy Scotcharoos (or is it ScotchEroos?) are a CLASSIC no-bake dessert featuring a creamy peanut buttery Rice Krispies cereal base topped with chocolate and butterscotch. These will FLY off your table. The texture is spot on… chewy, with just enough peanut butter to make them rich without being sticky. That glossy chocolate-butterscotch layer on top? It’s smooth, thick, and sets up just right without turning into a brick. Sometimes I will even double the topping. It’s that good.
Ingredient Notes + Variations
This is a classic scotcharoo recipe with simple ingredients you probably already have on hand. You only need a few minutes on the stovetop and one bowl to bring everything together.
- Butterscotch chips – Sweet, buttery, and essential. It’s not a scotcharoo without these.
- Corn syrup (light) – The glue that keeps these chewy and soft. Skip the dark stuff, it changes the flavor.
- Peanut butter (creamy) – Classic flavor, plus it helps bind everything. Stick with creamy… crunchy throws things off.
- Rice Krispies cereal – Fresh is best. Stale cereal makes sad, flat bars.
How to Make Scotcharoos
This recipe comes together fast, so have everything ready before you start. Once the sugar mixture hits the cereal, you need to work quickly.
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Prep the Pan
Prepare a 13x9x2 pan with butter or non-stick cooking spray. Set aside.
Pro Tip: (Optional) For easier cutting, line the dish with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Make the Syrup Mixture
heat corn syrup + sugar until just before boiling, stirring frequently, remove from heat
Step 3: Add the Peanut Butter
stir in peanut butter
stir until thoroughly melted through
Step 4: Mix with Cereal
pour peanut butter + sugar mixture over Rice Krispie cereal and stir until evenly coated
Step 5: Press into the Pan
press Rice Krispies mixture into the prepared pan, getting into the corners
Step 6: Make the Topping
Combine chocolate chips and butterscotch chips in a medium saucepan. Heat over medium-low heat until melted, stirring constantly. You could also do this in the microwave (with a microwave-safe bowl) or in a double boiler.
Step 7: Spread + Set
pour melted chocolate + butterscotch topping over top Rice Krispies mixture
spread evenly + let these sit at room temperature for an hour
Pro Tip: Don’t refrigerate Scotcharoos, as it can cause them to become too hard.
Tips for Success
- Don’t refrigerate—they get too hard and lose their chew.
- Don’t let the sugar mixture boil for more than a few seconds or your bars will end up too firm.
- Use oiled fingers or wax paper to press the mixture into the pan without sticking.
- Keep the heat low when melting the chips. High heat scorches them fast.
- Wait until the topping is fully set before slicing for clean, even bars.
Soft, chewy, and loaded with peanut butter-chocolate-butterscotch flavor. There’s a reason scotcharoos never go out of style.
Scotcharoos
This Scotcharoos (or ScotchEroos!) recipe is a CLASSIC featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table.
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter creamy
- 6 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Prepare a 13x9x2 casserole dish with butter or cooking spray. Set aside.
- Place corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.
- Stir in peanut butter until thoroughly melted through.
- Measure our your Rice Krispies into a large mixing bowl.
- Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.
- Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.
- Combine chocolate chips and butterscotch chips In a separate pot. Heat over medium/low heat until melted, stirring constantly.
- Once melted, pour chocolate/butterscotch over top Rice Krispies mixture. Spread evenly with an offset spatula.
- Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.
Video
Notes
Storage Directions
Store in an airtight container or wrap tightly with plastic wrap at room temperature. These will stay fresh for 3-4 days before starting to get a little dry. To freeze: Freeze squares of Scotcharoos in layers with parchment paper in between. Use a freezer safe, airtight container and these will stay fresh up to 2-3 months. Thaw at room temperature when ready to serve.Nutrition
Calories: 469kcalCarbohydrates: 76gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 2mgSodium: 241mgPotassium: 225mgFiber: 2gSugar: 59gVitamin A: 953IUVitamin C: 9mgCalcium: 25mgIron: 6mg
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Scotcharoos Recipe Variations
- Swap the butterscotch chips for white chocolate chips if you prefer a milder topping.
- Stir a pinch of salt into the peanut butter mixture to balance the sweetness.
- Add a layer of crushed peanuts on top before the chocolate for extra crunch.
More Dessert Bar Recipes
- Easy Pumpkin Bars– Soft, moist pumpkin bars packed with warm spices and melty chocolate chips. Basically fall in dessert form.
- S’mores Bars– All the gooey, toasty flavors of a classic s’more layered into a handheld bar. No campfire required.
- Hello Dolly Bars– A buttery graham cracker crust stacked with chocolate, coconut, and sweetened condensed milk. They live up to the name.
- Butterfinger Caramel Cheesecake Bars– Creamy cheesecake layered over a Nutter Butter crust and topped with crushed Butterfingers. Sweet, salty, crunchy… all of it.
- Caramel Snickerdoodle Bars– A soft cinnamon cookie base with a gooey caramel center and more cinnamon sugar on top. It’s a snickerdoodle upgrade.
Get ready to impress with these irresistible Scotcharoos – your new favorite dessert! The printable recipe card is below. Have a great week, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
we use 3 C peanut butter & cook the Karo syrup & sugar until just before it comes to a boil , then add peanut butter & 4 C rice crispy cereal.
Hi Lauren. I was reading over your recipe for Scotcharoos and noticed the ingredients looked very familiar. So got out my recipe box and found my recipe for Cocoa Rice Krispies. I can spread them in a 9 x 13 pan but I usually spread them on a buttered cookie sheet. Then spread the melted chips on the bar and roll up like a jelly roll. Let sit on counter to firm up and slice them. I’ve had this recipe for many, many years. Maybe I got it off the rice krispie box. Very good bars. I would wrap each slice in saran wrap and freeze and put in their lunch box for school. I now do this for my grandchildren.
Donna, that recipe sounds like a winner! Thank you for sharing! 🙂