Scotcheroos are a classic no-bake dessert full of peanut butter, Rice Krispies, chocolate chips, and butterscotch chips. This timeless recipe has been around for decades, is so easy to make and so good that you will understand why after you try them!
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
One of the great things about this recipe is that it can be made in about 15 minutes; and since it’s a no-bake recipe, it is always a great recipe to make with the kids!
If you’ve never heard of Scotcheroos before, think of them as simple Rice Krispies treats but taken to the next level!
Scotcheroos are dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. The recipe was originally printed on the Rice Krispies box in the mid-1960s.Wikipedia
There are many recipes for Scotcheroos out there, but this is recipe is the classic version and super simple – what are you waiting for?!
They make a great sweet treat for an afternoon snack, or to serve as dessert. This recipe cuts up into 9 pieces, but you could cut into smaller pieces too.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Rice Krispies – or any brand of puffed rice cereal
- Granulated Sugar
- Corn Syrup – light or dark, or in the UK you could use Golden Syrup
- Peanut Butter – creamy/smooth
- Chocolate Chips – semi-sweet (US), plain (UK)
- Butterscotch Chips
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Rice Krispies
One of the hero ingredients in this recipe is the Rice Krispies cereal, so here are some more recipes using the same:
- Halloween Rice Krispies Treats – Monster Crunch Bars!
- Candy Corn Rice Krispie Treats
- Jack Skellington Mickey Mouse Rice Krispies Treats for Halloween
More Sweet Treat Recipes
Looking for more sweet treats inspo? Check these recipes out next:
- Easy Peanut Butter Jelly Bars Recipe – A Tasty After School Snack!
- Mickey Mouse Pretzel Rods – A Fun Disney Snack!
- Maple Pumpkin Spice Trail Mix
How Do I Make Scotcheroos?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 cup granulated sugar
- 1 cup corn syrup, light or dark
- 1 cup creamy peanut butter
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips (plain chocolate chips)
- 1 cup butterscotch chips
- Line an 8x8” pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil.
- Stir in peanut butter and remove from heat. Set aside.
- Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
- Spread the Rice Krispies mixture evenly in the prepared baking pan. Wet the back of a spoon to help spread out without sticking. Set aside.
- In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
- Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly.
- Refrigerate for 2 hours or until chocolate hardens.
- Remove from refrigerator and slice into 9 pieces before serving. Enjoy!
- To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
- For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 627Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 276mgCarbohydrates: 99gFiber: 3gSugar: 78gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Grandma’s Pumpkin Soup
- Main Dish: Slow Cooker Autumn Ham Casserole
- Side Dish: Spiced Roasted Autumn Vegetables
- Beverage: Warm Autumn Fruit Punch
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!