Scotcheroos come together in about 20 minutes using a handful of pantry staples. A crunchy, slightly gooey rice cereal base is finished with a thick layer of melted butterscotch and semi‑sweet chocolate. This no‑bake treat fills a 9×13 pan—hard to resist just one square!
Why You’ll Love Homemade Scotcheroos:
- Quick and easy – ready in about 20 minutes from start to finish.
- Corn syrup optional – if you avoid corn syrup, brown rice syrup is a great substitute and keeps the texture and flavor intact.
- Perfect texture – firm enough to hold shape but still buttery and tender with a pleasant crunch.
Ingredient Overview:
The full recipe with measurements and directions appears in the recipe card below.
- Rice Krispie cereal – any brand works; the classic rice cereal provides the signature crunch.
- Corn syrup – use light corn syrup or substitute brown rice syrup if preferred.
- Peanut butter – creamy peanut butter blends best for a smooth base.
- Chocolate chips – semi‑sweet chocolate balances the butterscotch; milk chocolate may be too sweet.
Recipe Variations:
Gluten‑free – many rice cereal brands contain malt derived from barley; look for specifically labeled gluten‑free rice cereal.
Dairy‑free / Vegan – choose dairy‑free butter and dairy‑free chocolate chips. If butterscotch chips aren’t available dairy‑free, use peanut butter chips or extra chocolate chips.
Nut‑free – swap peanut butter for sunflower seed butter to keep the recipe nut‑free while maintaining texture and flavor.
How to Make Scotcheroos
Step 1: Prep. Spray a 9×13 pan with nonstick spray and line with parchment. Measure the cereal. Place peanut butter, butter, vanilla, and salt in a large mixing bowl.
Step 2: Make the base. In a medium saucepan combine corn syrup (or brown rice syrup) and granulated sugar. Heat over medium, stirring until the sugar dissolves and the mixture just begins to boil around the edges—about 1–3 minutes. Avoid overcooking.
Step 3: Combine with peanut butter. Pour the hot sugar syrup into the bowl with the peanut butter and butter. Stir quickly until smooth and well combined.
Step 4: Add cereal and press. Fold in the rice cereal until evenly coated. Press the mixture into an even layer in the prepared pan.
Step 5: Make the topping. Melt together semi‑sweet chocolate chips and butterscotch chips until smooth. Pour and spread the melted mixture over the cereal base. Let set at room temperature and sprinkle flaky sea salt if desired.
Serving and Storage
Once the chocolate topping has set, slice into squares and serve. Store leftovers covered at room temperature for 4–6 days. Do not refrigerate—refrigeration will make the bars very hard.
Expert Tips
Work quickly – have all ingredients measured and ready before you begin; the mixture is easiest to work with while warm.
Don’t overcook the corn syrup and sugar mixture. If it cooks too long it can produce a firmer, less tender bar.
Special Tools
- Baking pan – a 9×13‑inch pan is ideal. Since this is a no‑bake recipe, glass or metal both work fine.
FAQs
Yes. The full recipe yields about 20 large Scotcheroos. Halve the ingredients and use an 8×8 pan.
Brown rice syrup is a reliable substitute and preserves the texture and flavor of the classic bars.
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Best Homemade Scotcheroos
Ingredients
For the Bars
- 4 and 2/3 cups rice krispie cereal (141 g)
- 1 cup creamy peanut butter (257 g)
- 3 tbsp salted butter, cubed (42 g)
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2/3 cup light corn syrup or brown rice syrup (219 mL)
- 2/3 cup granulated sugar (140 g)
For the Topping
- 1 1/4 cups semi‑sweet chocolate chips (230 g)
- 1 1/3 cups butterscotch chips (253 g)
- flaky sea salt, for sprinkling
Units available in US Customary and Metric.
Instructions
- Prep: Spray a 9×13 pan with nonstick spray and line with parchment. Measure the cereal. Put peanut butter, butter, vanilla, and salt in a large bowl.
- Make the bars: In a medium saucepan combine corn syrup (or brown rice syrup) and granulated sugar. Heat over medium, stirring, until the sugar dissolves and the mixture just starts to boil around the edges (1–3 minutes). Remove from heat and pour over the peanut butter mixture, stirring until smooth. Fold in the cereal and press evenly into the prepared pan.
- Make the topping: Melt the chocolate chips and butterscotch chips together in 30‑second microwave intervals, stirring between intervals until smooth. Spread over the cereal base.
- Serve & store: Let set at room temperature. Sprinkle with flaky sea salt, slice, and enjoy. Store in an airtight container at room temperature for 4–6 days. Do not refrigerate.
Notes
Brown rice syrup: Available at many grocery stores and natural food markets; it’s a good corn‑syrup alternative.
Nutrition
Serving: 1 bar • Calories: 285 • Carbohydrates: 40 g • Protein: 4 g • Fat: 13 g • Sugar: 31 g
Nutrition information is an approximation.
Photography for this recipe is courtesy of Creating Kaitlin. All other photography on Blue Bowl Recipes is by Stephanie Simmons unless otherwise credited.