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These chewy, no-bake Scotcharoos deliver big peanut butter flavor, a crackly chocolate-butterscotch topping, and that beloved nostalgic feeling!
My Favorite Scotcharoo Recipe
If you grew up around church potlucks, bake sales, or holiday cookie exchanges, chances are you’ve crossed paths with Scotcharoos more than once. They’re the kind of treat you spot from across the room, stacked on a paper plate or tucked into a foil pan, with that glossy chocolate-butterscotch topping that practically dares you to grab one before they’re gone!
This version stays true to the classic scotcheroo recipe so many of us grew up with. Crisp rice cereal gets folded into a warm, sweet peanut butter mixture until every bite is coated and chewy, then finished with a smooth layer of melted chocolate chips and butterscotch chips on top.
And if you can’t get enough of that peanut butter flavor, check out this chocolate peanut butter fudge!
Ingredients You’ll Need
- Creamy peanut butter
- Granulated sugar
- Light corn syrup
- Crisp rice cereal
- Semi-sweet chocolate chips
- Butterscotch chips
A Few Helpful Tips Before You Start
- Don’t let the sugar mixture boil. Heating the sugar and corn syrup over medium heat until smooth is key. If the mixture boils, the bars can turn hard instead of chewy.
- Use gentle pressure when pressing the cereal layer. Packing the cereal mixture too tightly into the pan is one of the most common mistakes. Light pressure creates soft, chewy scotcharoo bars instead of dense ones.
- Line the pan with parchment paper. Letting extra parchment paper hang over the sides makes lifting the finished bars out clean and easy, so you don’t get broken edges.
- Melt the topping slowly. Use short, second increments in the microwave and stir often. Chocolate scorches easily, and a smooth topping makes all the difference in the finished product!
How to Make Scotcharoos
Step 1: Prep the Pan
Lightly grease a 9×13-inch baking dish or line it with parchment paper, leaving a bit of overhang. Add the crisp rice cereal to a large mixing bowl and set it aside.
Step 2: Make the Peanut Butter Mixture
In a medium saucepan, combine the sugar and light corn syrup. Warm over medium heat, stirring occasionally, just until the sugar dissolves and the mixture looks glossy and smooth. Remove from heat and immediately stir in the peanut butter until fully combined.
Step 3: Coat the Cereal
Pour the warm peanut butter mixture over the cereal base and gently fold until every piece is coated. Transfer to the prepared pan and press into an even layer using light pressure.
Step 4: Add the Chocolate Topping
Combine the chocolate chips and butterscotch chips in a microwave-safe bowl. Heat in short bursts, stirring between each, until smooth. Spread evenly over the cereal layer, reaching all the way to the edges.
Step 5: Set and Slice
Let the bars sit at room temperature until set, or refrigerate briefly if you’re short on time. Once firm, lift from the pan and slice into small squares. They’re rich, so a little goes a long way!
Storage & Leftovers
Store Scotcharoos in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If stacking, place parchment paper between layers to keep the chocolate topping from sticking. Let chilled bars sit at room temperature for a few minutes before serving for the best texture.
Frequently Asked Questions
The sugar mixture likely boiled. Heating just until smooth keeps the bars soft.
Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before slicing.
Not for serving, but refrigeration helps them last longer and keeps the topping firm.
Ingredients
For the cereal layer
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 6 cups crisp rice cereal
For the topping
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving extra hanging over the sides for easy removal later. Place the rice cereal in a large mixing bowl and set it aside.
- Add the sugar and corn syrup to a medium saucepan and warm the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture looks smooth and glossy. Do not allow it to boil. Remove the pan from the heat and stir in the peanut butter until fully combined and smooth.
- Pour the warm peanut butter mixture over the cereal and gently fold everything together until the cereal is evenly coated. Transfer the mixture to the prepared pan and press it into an even layer using light pressure to avoid packing it too tightly.
- Combine the chocolate chips and butterscotch chips in a microwave-safe bowl and heat in short intervals, stirring between each, until melted and smooth. Spread the melted topping evenly over the cereal layer.
- Let the bars sit at room temperature until the topping has set, or refrigerate briefly to speed up the process. Once firm, lift the bars from the pan and slice into squares before serving.
