This scotcharoos recipe is the best one out there, featuring a soft, peanut buttery Rice Krispies base topped with a smooth chocolate and butterscotch topping. 

Butterscotch is such a fun flavor for any and all desserts. I use butterscotch chips in my 7-layer bars, my butterscotch chocolate chip cookies, butterscotch muddy buddies, and in my oatmeal butterscotch cookies! Plus, it’s the best in my butterscotch buttercream in my 7-layer bar cake! If you’ve never eaten a scotcharoo, you’re going to love these scotcharoos — and if you’re a butterscotch expert, then you can level up with my Scotcheroo Cake too!

Scotcharoos cut into squares.

What are Scotcharoo Bars?

They’re a no-bake cereal bar treat that replaces the marshmallows and butter for sugar, corn syrup, and peanut butter. They’re topped with a melty combination of milk chocolate chips and butterscotch chips.

These bars are so gooooood! I literally have to slap wrists to keep people from eating them straight off the pan.

This is my go-to potluck dessert recipe, and let me tell ya… it’s always the first dessert gone.

Ingredients

You’ll need 6 ingredients to make this recipe.

  • Corn syrup – this recipe uses corn syrup. There’s really no beating around the bush in this regard. The corn syrup adds sweetness and helps the Rice Krispie mixture to set and give that signature Scotcharoo flare.
  • Granulated sugar
  • Creamy peanut butter – I always use creamy, but if you’re wanting small peanut chunks in your treat you can substitute the creamy for a crunchy peanut butter.
  • Rice Krispies
  • Butterscotch chips
  • Milk chocolate chips – I always use milk however, semi-sweet will work too.
A scotcharoo on a wire rack with a bite taken out of it.

How to make Scotcharoos

  1. Prep the pan. Spray a 13″x9″ pan with cooking spray, or line it with parchment paper or aluminum foil. Set aside while you prep the other ingredients.
  2. Measure out the Rice Krispies. In a large bowl add 5 cups of Rice Krispies cereal. Tip: you don’t want to add too much Rice Krispies otherwise the cereal base will be dry because the sauce:cereal ratio will be off. I always start with 5 cups and add more Rice Krispies after I’ve started stirring the sauce mixture into the cereal. This will make more sense as you continue reading.
  3. Make the “sauce.” In a medium saucepan over low to medium low heat, stir the corn syrup and granulated sugar until the sugar is dissolved. The mixture should be hot, however, you DO NOT want the mixture to come to a boil. Once the mixture is hot, remove it from the heat. You might see a few bubbles along the sides of the pan, if so, REMOVE from heat. If the mixture begins to boil (even just a little bit) remove from heat and continue with the recipe. (I figure if I repeat myself multiple times you’ll catch my drift. Did it work?) 😊A saucepan of peanut butter, Karo syrup, and sugar.
  4. Once the pan is off the heat, stir in the peanut butter.
  5. Pour the hot mixture over the rice krispies. Mix until combined. If it appears like the mixture needs more rice krispies, add more, a little at a time. Tip: work quickly because the mixture will set fast. Rice Krispie treats covered in peanut butter sauce for making Scotcharoos.
  6. Transfer the rice krispies to the baking dish and spread into an even layer. Tip: you can place a sheet of wax paper over the mixture and use your hands to get the mixture into a nice flat layer. Be careful as it will be hot. A casserole dish full of scotcharoo rice Krispy treats.
  7. Make the chocolate topping: in a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted.
  8. Pour the melted chocolate + butterscotch mixture over the scotcharoos. Using an offset spatula or rubber spatula, spread the chocolate until it covers the entire surface of the scotcharoos. A spatula spreading melted chocolate over scotcharoo Rice Krispies.
  9. Let set, slice and serve.
Scotcharoos covered in melted chocolate and cut into squares.

FAQ and Tips

What kind of chocolate chips are used to make the Scotcharoo topping? I use milk chocolate and butterscotch chips. If you don’t have milk chocolate you can use semi-sweet chocolate chips instead.

To make the topping extra smooth and shiny: You can add 1 tsp of coconut oil to the chocolate chips and butterscotch chips prior to melting in the microwave, this will give the topping a beautiful sheen and make the topping extra silky and smooth. Note: I did not add the coconut oil for the pictures you see… as you can tell the topping is a tad lumpy. Still tastes great! But if you’re a perfectionist, this is just one tip you can utilize if you’d like to.

How do you prevent the scotcharoos from being super hard? The key to making soft scotcharoos is to NOT let the sugar mixture boil. If you see any signs of boiling, immediately remove the mixture from the heat. In addition, don’t add too much Rice Krispies.

Three Scotcharoos stacked on top of each other.
Scotcharoos cut into squares.
Print Save Text Recipe Review
4.94 from 81 votes

Scotcharoos

These soft scotcharoos are soft (not hard!) and topped with a smooth butterscotch chocolate topping.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 servings

Ingredients
 

  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 5-5 1/2 cups Rice Krispies - See note #1

Topping

Instructions
 

  • Measure out 5 cups of Rice krispies and place them in a large bowl. Set aside. See note #1
  • Spray a 13”x9” inch baking dish with cooking spray. Set aside.
  • In a medium saucepan over low to medium low heat, stir the karo syrup and granulated sugar until the sugar is dissolved and no longer grainy. You DO NOT want the mixture to come to a boil. (If by chance, the mixture begins to boil, immediately remove from heat and continue with the recipe).
  • Once the mixture is hot… almost boiling, but not actually boiling (you might see a few bubbles come up along the sides of the pan… as soon as this happens), remove it from heat and stir in the peanut butter. 
  • Pour the hot mixture over the rice krispies. Mix until combined. If it appears like the mixture needs more rice krispies, add more, a little at a time. Tip: work quickly because the mixture will set fast. 
  • Transfer the rice krispies to the baking dish and spread into an even layer. Tip: you can place a sheet of wax paper over the mixture and use your hands to get the mixture into a nice flat layer. Be careful as it will be hot. 

Topping

  • In a medium bowl add the butterscotch chips and chocolate chips. Heat in the microwave at half power in 20 second increments. Stir after each interval. Continue until fully melted. 
  • Pour the melted chocolate + butterscotch mixture over the scotcharoos. Using an offset spatula or rubber spatula, spread the chocolate until it covers the entire surface of the scotcharoos. 
  • Let set, and then cut into squares. Store in an airtight container for 5-7 days.

Video

Notes

I always start with 5 cups of Rice Krispies and then add a little more to the bowl after I’ve stirred in the peanut butter syrup sauce. You want to eyeball how much Rice Krispies you use. If you use too much, the Rice Krispies will be dry and not fully coated. 

Nutrition

Calories: 451kcal (23%)Carbohydrates: 77g (26%)Protein: 7g (14%)Fat: 15g (23%)Saturated Fat: 5g (25%)Cholesterol: 4mg (1%)Sodium: 250mg (10%)Potassium: 156mg (4%)Fiber: 2g (8%)Sugar: 62g (69%)Vitamin A: 901IU (18%)Vitamin C: 8mg (10%)Calcium: 30mg (3%)Iron: 4mg (22%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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