When I say this is the BEST scotcheroos recipe, I truly mean it (I don’t use the word “best” lightly!). They’re perfectly chewy, satisfyingly crunchy without being too firm, not overly sweet, and incredibly easy to make with just a handful of simple ingredients.
What Are Scotcheroos?
If you’ve never had Scotcheroos before, you’re in for a treat! Scotcheroos are a classic no-bake dessert made with crispy rice cereal coated in a sweet peanut butter mixture and topped with a layer of melted chocolate and butterscotch. They’re chewy, crunchy, rich, and incredibly addictive. Think of them as the perfect cross between a rice krispie treat and a candy bar!
Why You’ll Love This Scotcheroos Recipe
After the amazing response to my Rice Krispie Treats recipe, I knew I had to share these Scotcheroos too! They have a similar soft and chewy cereal base (from the rice krispies), but with creamy peanut butter mixed throughout and a thick layer of chocolate and butterscotch on top. They’re easy, nostalgic, and seriously hard to stop eating. Here’s why you’ll love them:
No baking required – perfect when you want an easy dessert without turning on the oven.
Perfect texture – chewy, crunchy, and soft enough to bite through without sticking to your teeth.
Not overly sweet – the peanut butter helps balance the sweetness beautifully.
Made with simple ingredients – just a handful of pantry staples are all you need.
Great for sharing – these bars travel well and are always a hit at parties, potlucks, and bake sales.
How to Make Scotcheroos
You can find the full list of ingredients in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later (no need to use any cooking spray or grease for the pan). Set aside.
Place a large saucepan over low-medium heat and add the granulated sugar and corn syrup. Stir continuously until the sugar has completely dissolved and the mixture is hot. Do not allow it to come to a boil, as this can make the bars hard once cooled.
Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until smooth and fully combined.
Add the crispy rice cereal and gently fold until all of the cereal is evenly coated in the peanut butter mixture.
Transfer the mixture to the prepared baking dish and spread it out evenly. Using a piece of parchment paper as a barrier, gently press the mixture into place. Avoid pressing too firmly, as this can make the bars dense and hard once set. Set aside.
In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring well between each interval, until fully melted and smooth. Be careful not to overheat the chocolate.
Pour the melted chocolate mixture over the cereal layer and spread it evenly to the edges using an offset spatula or the back of a spoon. Shake the pan if needed to smooth the surface.
Allow the Scotcheroos to cool completely at room temperature until the topping is fully set.
When ready, run a sharp knife around any edges not lined with parchment paper. Use the parchment overhang to lift the Scotcheroos out of the pan, then slice into squares and serve.
How to Store This Scotcheroos Recipe
Store Scotcheroos in an airtight container at room temperature for up to 5 days. Avoid refrigerating them if possible, as the chocolate topping and cereal layer can become quite firm when chilled.
The Best Scotcheroos Recipe (Soft & Chewy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ¾ cup (150 g) white granulated sugar
- 1 cup (330 g) light corn syrup
- 1¼ cups (192 g) smooth unsweetened peanut butter
- 1 tsp vanilla essence/extract
- 6 cups (162 g) rice cereal
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) butterscotch chips
Instructions
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later. Set aside.
- Place a large saucepan over low-medium heat and add the granulated sugar and corn syrup. Stir continuously until the sugar has completely dissolved and the mixture is hot. Do not allow it to come to a boil, as this can make the bars hard once cooled (see note 1).
- Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until smooth and fully combined.
- Add the crispy rice cereal and gently fold until all of the cereal is evenly coated in the peanut butter mixture.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Using a piece of parchment paper as a barrier, gently press the mixture into place. Avoid pressing too firmly, as this can make the bars dense and hard once set (see note 2). Set aside.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring well between each interval, until fully melted and smooth. Be careful not to overheat the chocolate.
- Pour the melted chocolate mixture over the cereal layer and spread it evenly to the edges using an offset spatula or the back of a spoon. Shake the pan if needed to smooth the surface.
- Allow the Scotcheroos to cool completely at room temperature until the topping is fully set.
- When ready, run a sharp knife around any edges not lined with parchment paper. Use the parchment overhang to lift the Scotcheroos out of the pan, then slice into squares and serve.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
