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No-bake Scotcheroos combine the flavors of butterscotch, chocolate, and peanut butter with the perfect amount of crunch from crispy rice cereal. They are so addicting and easy to make that you’ll be finding lots of reasons to make them!
My sweet tooth is not very particular. It doesn’t discriminate, and all sweets are made equal in its eyes. (Do sweet teeth even have eyes?) But when you combine things like chocolate with butterscotch and peanut butter or crunchy with chewy… I am over-the-moon excited. These No-bake Scotcheroos do not disappoint, and they bring all of that goodness of flavor and texture my sweet tooth could EVER desire.
Plus, I love a simple dessert so much. Maybe it’s because baking always seems to have 89 steps, and I only have time to complete about 7 of them… Don’t get me wrong, I love a beautiful cake or scratch-made pie, but something about the efficiency of a less-than-30-minute dessert that tastes just as good as those cakes and pies makes my heart sing like Celine Dion. Anybody else?
Table of Contents
Why You’ll Love This Recipe
- They are SO easy. Not quite as simple as rice crispy treats but not much longer either.
- All the ingredients are pantry staples so you can always be ready to whip up a batch, whether for a craving or last minute school treats.
- They’re no bake so you can enjoy them any time of year, even if the temperatures outside are crazy.
Ingredients
- Light Corn Syrup
- Sugar
- Butter
- Creamy Peanut Butter
- Vanilla Extract
- Salt
- Butterscotch Chips
- Crispy Rice cereal
- Chocolate Chips: semi-sweet or milk chocolate both work great
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- If you would prefer, you can substitute honey for the corn syrup.
- If you don’t like butterscotch chips, you can substitute peanut butter chips or leave them out of the cereal mixture and just use chocolate chips in place of them in the topping.
- In a pinch, you can substitute a cereal like corn flakes for the rice crispy cereal.
How to Make Scotcheroos
Step #1. Line and grease a 9×13 pan. In a large saucepan, combine the butter, corn syrup, and sugar and stir over medium heat until the butter is melted.
Step #3. Pour the mixture into the 13×9 pan and press down into it.
Step #2. Increase the heat to medium-high, and stir until it bubbles, then add the peanut butter, salt, vanilla, and 1/4 cup butterscotch chips, stirring until smooth. Stir in the cereal and mix well.
Step #4. Put the reserved butterscotch chips and chocolate chips into a microwave safe bowl. Microwave in 15 second intervals, stirring after each one until all melted. Pour the melted chips over the cereal and spread to cover the cereal mixture. Let cool before cutting into squares.
Recipe FAQs
Scotcheroos are peanut butter rice crispy bars topped with melted butterscotch and then a layer of chocolate. They’re super easy to make and a favorite dessert with kids and adults alike!
Scotcheroos were originally printed on a Rice Krispies box in the ’60s! Many people think of them as rice crispy treats on steroids, and I happen to agree (but I still love both dearly). Are they a Mid-Western thing too? I know I grew up with them in Indiana but most people here in Utah haven’t had them.
You sure can. Freeze Scotcheroos in an airtight container or sealable baggie for up to 2 or 3 months. When you’re ready to enjoy them, thaw them at room temperature until they’re soft enough to bite on in to.
Expert Tips
- Be very careful not to overheat the chocolate chip mixture while melting it. If you do, it will seize. Once you reach the point where there are tiny lumps left, DO NOT MICROWAVE AGAIN, just continue to stir until smooth. Some people may prefer to melt them over low on the stovetop.
More No Bake Recipes to Consider
No Bake Desserts
Key Lime Mousse {Key Lime Pie In A Jar}
No Bake Desserts
Watergate Salad Recipe
No Bake Desserts
Healthy No-Bake Cheesecake
No Bake Desserts
Berries and Cream
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
No-bake Scotcheroos
Ingredients
- 1 cup light corn syrup
- 1 cup sugar
- 1/4 cup butter
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups butterscotch chips, divided
- 6 cups crispy rice cereal
- 1 cup chocolate chips, semi-sweet or milk chocolate both work great
Instructions
- Line a 9×13-inch pan with foil or parchment paper, and generously grease with butter.
- In a large pan, combine the corn syrup, sugar, and butter over medium heat. Stir occasionally until the butter is melted and everything is combined.
- Increase the temperature to medium-high, and stir constantly. When the mixture starts to gently bubble (don’t bring it to a full boil), remove it from the heat and stir in the peanut butter, vanilla, salt, and 1/4 cup of butterscotch chips.
- Stir until the mixture is smooth.
- Stir in the cereal, and mix to combine well.
- Spread the mixture into the prepared pan. Press down to pack the mixture evenly into the pan (I like to use the greased bottom of a measuring cup to press it into the pan).
- Prepare your chocolate topping by combining the remaining cup of butterscotch chips and the chocolate chips in a microwave safe bowl.
- Microwave for 30 seconds and then stir. Microwave in 15 second increments, stirring after each, until the mixture is completely melted.
- Spread the melted butterscotch-chocolate mixture over the prepared Scotcharoos.
- Allow the chocolate to set (about an hour) before cutting into bars and serving.
Notes
- You can sub the corn syrup for 2/3 cup of honey if you prefer. (Just be sure not to serve any to child under 1 year old. Even cooked, honey can be harmful for them.)
- If you are feeling fancy, you can melt the butterscotch and the chocolate chips separately. Add the chocolate chips in an even layer, and spread the mixture around. Then, spoon the butterscotch chips unevenly over the top. Use a toothpick to swirl the two together; it makes a pretty marbled effect!
- Scotcheroos will keep for several days at room temperature in an airtight container (if they last that long!)
- These can easily be made gluten-free. Just watch your packaging for all the ingredients – some rice crispy cereals and chocolate chips are NOT gluten free.
Thank you Melissa
I loved the banana cake…..I love trying out your recipes
Christine
From Somerset England x
Thank you so much Christine! I love that you shared where you are from!