Scotcharoos

Two rice krispie treats with a chocolate topping are stacked on white plates, with more treats and baking ingredients in the background.

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.

Course Dessert

Cuisine American

Keyword rice krispies, scotcharoos

Prep Time 5

Cook Time 15

Resting Time 1

Total Time 1 20

Servings

Calories 469kcal

Author Katie Cooksey

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