Easy Scotcheroo Bars
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This easy Scotcheroo bars recipe is a surefire way to win over hearts and satisfy taste buds with its delightful combination of flavors and textures. These irresistible treats bring together the rich, creamy goodness of peanut butter with the sweet, nostalgic taste of butterscotch, all layered over a base of crispy, crunchy cereal.
Topped off with a smooth, decadent layer of melted chocolate, each bite offers a perfect balance of sweetness and texture that makes these bars impossible to resist. Whether you’re making them for a special occasion, a potluck, or simply as an indulgent treat for yourself and your family, these Scotcheroo bars are guaranteed to become a favorite dessert everyone will be reaching for.
Ingredients to make Easy Scotcheroo Bars
- RICE KRISPIES CEREAL
- SUGAR
- CREAMY PEANUT BUTTER
- LIGHT CORN SYRUP
- CHOCOLATE CHIPS (I USE SEMI-SWEET)
- BUTTERSCOTCH CHIPS
How to Make Easy Scotheroo Bars
The base of this classic scotcheroo recipe begins with a combination of peanut butter, sugar, and corn syrup melted together. Then, that corn syrup mixture is poured over rice krispies cereal to cover and coat each piece of crispy rice cereal. Pour the cereal mixture into a greased 9 x 13 baking dish. Next, gently press down to even out the mixture.
Now, in a saucepan, melt together butterscotch chips and chocolate chips to make the luscious topping to these bars. You can use good old milk chocolate chips, but I prefer to use semi-sweet chocolate chips. Once you combine the mixture and it is smooth, spread the deliciousness over the bars in a nice and even layer.
You get an ever-so-slight tang from the butterscotch when you combine it with that sweet flavor of the chocolate. Now, you will need to give these some time now to allow the chocolate mixture to set up on the bars. You need to give it at least 30 minutes before you can cut into these bars.
My husband is not a big fan of peanut butter treats or even rice krispie treats. However, he absolutely falls head over heels for these chewy bars. He says it’s the perfect flavor combination profile. The butterscotch/chocolate topping is the perfect ratio for the crispy cereal bars.
Frequently Asked Questions
Can I make these bars ahead of time?
Yes, Scotcheroo bars can be made ahead of time. You can store them in an airtight container at room temperature for several days. They can also be frozen for longer storage.
Are there any variations to the traditional Scotcheroo recipe?
Yes, you can customize Scotcheroo bars by adding ingredients like chopped nuts, shredded coconut, or even swapping out the butterscotch chips for white chocolate chips for a different flavor.
Are these bars gluten-free?
While the traditional recipe for Scotcheroo bars is not gluten-free because it uses crispy rice cereal, you can easily make them gluten-free by using certified gluten-free rice cereal.
Can I substitute ingredients in the Scotcheroo recipe?
Yes, you can substitute ingredients in the Scotcheroo recipe based on your dietary preferences or what you have on hand. For example, you can use almond butter instead of peanut butter or dark chocolate instead of milk chocolate for the topping.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Scotcheroo Bars
Real Mom Kitchen
Equipment
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1½ cups chocolate chips I use semi-sweet
- 1½ cups butterscotch chips
Instructions
- Add Rice Krispies to a large bowl and set aside.
- In a medium sauce pan, bring sugar, peanut butter, and corn syrup to a boil, making sure to stir constantly.
- As soon as the mixture starts to boil, pour over the cereal and mix well to coat. Pour into a greased 9-x-13-inch pan and gently press down lightly with a spatula to spread evenly into the pan.
- In a small pan, melt chocolate and butterscotch chips together over low heat, stirring constantly. Pour over pressed Rice Krispies and spread evenly. Allow to set for at least 30 minutes before cutting and serving. Serves 15.
Nutrition
This recipe is adapted from Lil Luna.
