This Easy Scotcharoos Recipe is a classic rice krispie treat that’s made with peanut butter, chocolate and butterscotch chips!
These are not your average rice krispie treats… these delicious chocolate covered bars are made without marshmallows.
My grandmother has made these yummy treats since before I can remember. It’s been a family favorite for decades.
I have fond memories of these chewy, chocolate covered bars during the holidays, however, they’re great any time of the year!
Easy Scotcharoos Recipe
What’s a Scotch-a-roo? Scotcharoos are a chewy, puffed rice dessert bar that’s topped with a combination of melted chocolate and butterscotch.
The flavors of butterscotch, peanut butter and chocolate give it a “Butterfinger” like flavor that’s simply irresistible.
This easy rice krispie-like treat only contains 6 basic ingredients and comes together quickly.
Ingredients for Scotcharoos –
Here’s a basic list of what you’ll need to make this recipe. As always, you can find a printable version of the recipe with measurements listed in the recipe box below.
- Corn Syrup
- Sugar
- Peanut Butter
- Rice Krispies Cereal
- Milk Chocolate Morsels
- Butterscotch Morsels
How To Make Scotch-A-Roos
My grandmother taught me how to make these and I’m excited to share her simple and easy to remember recipe with you. This recipe is perfect for a 9×13″ casserole dish.
- Start by combining the sugar and corn syrup in a pot over medium-high heat. Bring the mixture to a small boil for just 1 minute.
- Then, stir in the peanut butter until smooth, then pour this mixture over the puffed rice cereal and stir to coat.
- Next, pour this mixture into a parchment lined dish and gently press to an even thickness.
- Finally, melt the chocolate and butterscotch chips in the microwave in 30 second intervals until melted and smooth then spread over bars. (I like to use this offset spatula for spreading the chocolate)
The combination of chocolate and butterscotch gives these bars something special. After all, it’s where the name comes from!
Tips For Making Scotcharoos
These bars are meant to be more dense than a classic rice krispie treat, but not rock hard. If you’re finding that your bars are too hard it’s likely because you overcooked the sugar mixture.
- Cook the sugar and corn syrup for just 1 minute after it reaches a soft boil.
- Gently press the mixture into the casserole dish. If you press too hard it’ll compact and be tough to bite.
- Lining the pan with parchment paper makes it easy to remove the bars after they’ve cooled.
- Store bars in an air tight container on the countertop so they stay soft to chew.
More Rice Krispie Treat Recipes To Try
Craving more of that puffed cereal goodness? Here are a few more delicious recipes to try…
You’re going to love this quick and easy treat!
Easy Scotcharoos Recipe
Ingredients
- 1 cup sugar
- 1 cup corn syrup
- 1 cup peanut butter
- 6 cups puffed rice cereal
- 1 cup milk chocolate morsels
- ¾ cup butterscotch morsels
Instructions
- Line a 9x13" baking dish with parchment paper and set aside.
- Combine sugar and corn syrup in a pot over medium-high heat. Stir and bring mixture to a small boil for just 1 minute. Remove from heat and stir in peanut butter until smooth.
- Pour peanut butter mixture over puffed rice cereal in a large bowl and stir to coat. Transfer coated cereal to the prepared baking dish and gently press to an even layer.
- Meanwhile combine milk chocolate chips and butterscotch chips in a microwaveable safe dish and heat in 30 second increments, stirring in between, until mixture is smooth. Pour over cereal and spread evenly.
- Let bars cool completely and let chocolate set before lifting the edges of parchment up and out of baking dish and slicing. Keep stored in an airtight container on counter top for up to 7 days. Enjoy!
Nutrition
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Always a hit at our house
Haven’t tried them yet…. I’m hesitant about corn syrup, is there any substitute?
Amy I make these but use the peanut butter rice krispie recipe. I also use peanut butter chips instead of butterscotch. We call them Scooters
I made these Saturday for our Coffee Hour yesterday at church. Everybody loved them, BUT I did need to double the chips for the frosting, didn’t cover the whole 9×13 pan with the chips used in the recipe.
I make these every year during the holidays and everyone loves them. I follow the recipe how it’s written.
I make these without the butterscotch chips as it is not my favorite flavor. Also have made with cheerios without the chocolate and they are good too.
Could I make a batch without the chocolate & butterscotch
Yes, if you wanted to make them without the topping you can definitely do that. I think the topping really makes them though.
I love scotcharoos! I’ve used this recipe twice before and they always remind me of my childhood.
Same!! So glad you are enjoying it Erika!
This has been a favorite of my husbands since he was little. His cousins even made us us a 3 tier scotcharoo wedding cake.
That is soooo cool! I would have loved to see that cake!