Scotcheroos

Get ready for the most addictive treat you might ever make! These Scotcheroos are what happens when Rice Krispies treats and peanut butter cups have a beautiful, delicious baby. They’re crunchy, chewy, chocolatey, and completely irresistible.

The magic of Scotcheroos lies in that perfect balance of textures and flavors – the crispy rice cereal base bound together with sweet, sticky peanut butter goodness, all topped with a decadent layer of melted chocolate and butterscotch. These bars disappear faster than you can say “save me one!” at potlucks, bake sales, or pretty much anywhere you bring them.

Ingredients

• 6 cups crispy rice cereal (like Rice Krispies)
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 12 oz semi-sweet chocolate chips (good quality like Ghirardelli or Guittard)
• 12 oz butterscotch chips

Steps

1. Prepare the pan: Thoroughly grease a 9×13-inch baking pan or line with parchment paper, leaving overhang on the sides for easy removal. The parchment method creates cleaner cuts and easier serving.
2. Prepare the cereal base: Place the 6 cups of crispy rice cereal in a large mixing bowl—bigger than you think you need to prevent spillage during mixing. Set aside.
3. Make the binding syrup: In a large saucepan over medium heat, combine the 1 cup sugar and 1 cup corn syrup. Stir occasionally until the mixture comes to a low boil (you’ll see small bubbles forming consistently around the edges). Immediately remove from heat—overcooking will make your bars too hard.
4. Add peanut butter: Working quickly, stir in the 1 cup of peanut butter until completely smooth and no streaks remain. The residual heat from the syrup will melt the peanut butter perfectly.
5. Combine with cereal: Pour the hot peanut butter mixture over the cereal and gently fold with a silicone spatula or wooden spoon until every piece is evenly coated. Don’t overmix or crush the cereal, which would make the bars dense instead of light and crispy.
6. Press into pan: Transfer the mixture to your prepared pan and press firmly using a piece of parchment paper or silicone spatula (slightly dampened hands work too). Apply even pressure to create a compact, level surface—this prevents crumbly bars.
7. Prepare the topping: Add the 12 oz chocolate chips and 12 oz butterscotch chips to a microwave-safe bowl. Microwave on 50% power for about 2 minutes, stopping to stir every 30 seconds, until completely melted and smooth. The low power prevents scorching, which can make chocolate seize and become grainy.
8. Add topping layer: Working while the chocolate-butterscotch mixture is still warm and pourable, spread it evenly over the rice krispies layer using an offset spatula. Create a smooth, level surface by gently shaking the pan.
9. Cool completely: Allow the bars to cool at room temperature for at least 1-2 hours until the chocolate layer is fully set. For cleaner cuts, refrigerate for 20-30 minutes before slicing, but don’t leave in the refrigerator too long or the bars will become too hard.
10. Cut and serve: Use a sharp knife to cut into 24 squares, wiping the blade clean between cuts for the neatest presentation.

Smart Swaps

• Honey instead of corn syrup (1:1 ratio) – provides a more natural sweetener with subtle floral notes
• Almond butter or sunflower seed butter instead of peanut butter – great for those with peanut allergies
• Dark chocolate chips instead of semi-sweet – reduces sugar content while adding richness
• Brown rice cereal instead of regular rice cereal – adds a nutty flavor and more whole grains

Make It Diabetes-Friendly

• Replace the 1 cup sugar with 3/4 cup allulose or monk fruit sweetener (reduces carbs by approximately 24g per serving)
• Use sugar-free chocolate chips (like Lily’s brand) to replace regular chocolate chips (saves about 5g carbs per serving)
• Substitute sugar-free butterscotch chips or use all sugar-free chocolate with 1/2 tsp butterscotch extract
• Cut into 36 smaller squares instead of 24 to reduce portion size (approximately 12g carbs per smaller square)
• Pair with a small protein source to slow glucose absorption

Pro Tips

• For extra-crispy bars, toast the rice cereal in a 300°F (150°C) oven for 5 minutes before starting
• Work quickly when mixing the peanut butter mixture with cereal—it hardens fast!
• If your chocolate-butterscotch layer is setting too quickly while spreading, place the pan on a warm towel to keep it workable
• For cleaner cuts, dip your knife in hot water and wipe dry between slices
• Store in a single layer to prevent the chocolate topping from sticking to other pieces