Scotcheroos are a must when it comes to easy, no-bake dessert bars recipes. A layer of peanut buttery Rice Krispies is topped with rich chocolate, and both layers are infused with butterscotch flavor. A little flaky sea salt kicks this nostalgic treat up a notch!
Growing up in the Midwest, I’ve enjoyed my fair share of Scotcheroos. They show up everywhere — church potlucks, family reunions, bake sales, and holiday cookie trays. And I feel downright lucky for that. They’re delicious and so fun! My recipe stays true to this classic Midwestern bars recipe, with one small but mighty upgrade: Maldon sea salt flakes sprinkled over the top. It adds a striking savory contrast to the sweetness and makes these bars taste extra good!
Why These Scotcheroos Are A Favorite in my Family
To me, Scotcheroos are like a wonderful combination of my mom’s Chocolate Peanut Butter Cereal Bars (a variation on Special K bars) and my aunt’s Chocolate Rice Krispies Treats. They’re packed with nostalgic vibes, but that sprinkle of sea salt takes them from a childhood favorite to adult territory. They’re always a big hit at any family gathering!
What You Can Expect:
- No baking required. The cereal layer comes together on the stovetop, then the chocolate layer is melted in the microwave. Just layer them into a 9×13 pan and let the bars set. It’s no wonder these are a favorite when it comes to quick and easy desserts!
- Sweet & salty perfection. That flaky sea salt takes these dessert bars over the top. Add as little or as much as you like.
- Perfect peanut butter flavor. There’s a good amount of peanut butter in this recipe, so that flavor shines through in every bite. If you already love my Chocolate Peanut Butter Ritz Cookies, I definitely want you to try my Scotcheroos.
- Butterscotch bliss. Butterscotch is under-utilized in baking, which is hard to understand since its caramel-toffee-butter flavors are so yummy. I use a little more butterscotch here than most recipes, and include it in both the cereal/peanut butter base and the chocolate frosting layer (most recipes only add it to the chocolate frosting). Also try my mom’s Disappearing Marshmallow Brownies with butterscotch chips.
What You’ll Need
Here’s a quick look at the simple ingredients that make scotcheroos magic. Scroll down to the printable recipe card for exact amounts.
- Sugar – Granulated sugar sweetens and helps bind the bars.
- Corn syrup – Light corn syrup keeps the texture super chewy and soft, plus it adds sweetness.
- Peanut butter – Use creamy shelf-stable peanut butter, not the natural kind that needs to be stirred before using, as this can vary in consistency depending on whether it’s from the top of the jar or the bottom. I use Jif in my baking.
- Butterscotch baking chips – You’ll add some to the cereal layer and some to the chocolate topping, for that signature rich flavor that Scotcheroos are known for.
- Vanilla extract – While the corn syrup has a light vanilla flavor, I like adding a little bit more with pure vanilla extract.
- Rice Krispies cereal – Use name-brand Rice Krispies or your own favorite knock-off brand.
- Chocolate chips – Semisweet chocolate goes well with the sweetness of the butterscotch. Use milk chocolate if you like, but it will definitely make the bars even sweeter.
- Maldon sea salt – Or another sea salt variety that has big flakes. This isn’t a requirement, but my family will never let me make Scotcheroos without it!
How to Make Scotcheroos
Here’s a step-by-step visual guide to the process of making these scotcheroos.
- Make peanut butter mixture. Combine the sugar and corn syrup in a saucepan over medium-low heat. Stir constantly until the sugar dissolves — this takes 5 to 10 minutes. Remove from the heat and stir in the peanut butter, ¼ cup of the butterscotch chips, and vanilla until smooth.
- Fold in the cereal. Gently fold in the Rice Krispies until they’re evenly coated, being careful not to crush the cereal.
- Press into the pan. Transfer the mixture to a pan lightly coated in nonstick cooking spray. Gently press into an even layer.
- Make the topping. Combine the chocolate chips and remaining butterscotch chips in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until the mixture is completely smooth.
- Finish and cool. Spread the melted chocolate mixture evenly over the cereal base. When the topping is almost set, sprinkle with flaky sea salt. Cool completely before cutting and serving.
Brenda’s Tips for Perfect Scotcheroos
I have a few more pointers to help you make sure your scotcheroos are perfect.
- Do not boil the sugar mixture. This is the #1 mistake that leads to rock-hard bars. Don’t step away from the pan. Stir constantly and turn down the heat a bit if needed to prevent scorching.
- Press gently. Just like when you’re making Rice Krispie treats, you want to use firm yet gentle pressure, otherwise you’ll end up with overly compacted bars. The goal is firm bars that are easy to bite, with a perfectly chewy, fun texture.
- Heat the chocolate mixture with care. Low and slow is the key here, with plenty of stirring. Scorching the chocolate chips during the melting process will make the topping thick and grainy.
- Let the scotcheroos fully set before cutting. This ensures clean slices.
How to Store
- Room Temperature: Store scotcheroos in an airtight container for up to 4 days.
- Freezer: You can freeze tightly wrapped bars for up to 2 months. Thaw at room temperature before serving.
More Crowd-Pleasing Bars and Brownies
Scotcheroos
Yield: 24 bars
These nostalgic crispy rice cereal bars are chewy and fun, with peanut butter, butterscotch, and chocolate, plus a sprinkle of sea salt flakes that takes them up a notch. An easy no-bake dessert recipe!
Print
Ingredients
- 1 cup granulated sugar
- 1⅓ cups light corn syrup
- 1⅓ cups creamy peanut butter, such as Jif
- 1¾ cups butterscotch baking chips, divided
- 2 teaspoons pure vanilla extract
- 6 cups Rice Krispies cereal
- 1½ cups good quality semisweet chocolate chips
- 1 teaspoon lightly crushed Maldon sea salt flakes
Instructions
- Lightly spray a 9" x 13" pan with nonstick cooking spray; set aside.
- In a large saucepan over medium-low heat, combine sugar and corn syrup. Stir constantly for 5-10 minutes, until sugar dissolves. Do not let the mixture boil – turn down heat if needed. Once sugar is dissolved, remove saucepan from the heat.
- Immediately add peanut butter, ¼ cup of the butterscotch chips, and the vanilla to the sugar mixture. Stir until butterscotch chips melt and the mixture is smooth.
- Gently fold in the Rice Krispies until evenly combined. Take care to not crush the cereal.
- Transfer mixture to prepared pan and gently press into an even layer. Do not pack it in tightly.
- Add chocolate chips and remaining 1½ cups butterscotch chips to a microwave-safe bowl. Heat gently in 20-second intervals, stirring after each interval. When chips are nearly melted, just keep stirring until mixture is completely smooth. Try to microwave as little as possible – melt low and slow to avoid scorching the chips.
- Pour melted chocolate-butterscotch mixture over the Rice Krispies mixture, and spread into an even layer. Once this top layer is nearly set, sprinkle with sea salt flakes. Then let cool completely before cutting into bars.
Nutrition Information:
Calories: 313kcal Carbohydrates: 49g Protein: 4g Fat: 12g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.01g Cholesterol: 2mg Sodium: 257mg Potassium: 155mg Fiber: 2g Sugar: 39g Vitamin A: 484IU Vitamin C: 4mg Calcium: 17mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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