This Scotcheroos recipe will be the only one you need. Soft, gooey, and chewy peanut butter rice krispie treats that will bring back all your childhood memories! They are easy to make and are the perfect treat for sharing.
I can remember eating these scotcheroos when I was a kid. I think they were at every potluck and I am pretty sure every kid ate one or two or three. They are like rice krispie treats but with a yummy peanut butter butterscotch flavor and a yummy chocolate topping! Dare I say they are as good as brownies??
Tell Me More About This Scotcheroos Recipe
- You only need 7 ingredients and they are all easy to find!
- They are chewy, crispy, and hard to resist
- Easy to make since they are a no bake bar
- Perfect for taking to any picnic, potluck, holiday, or anytime you need a fun treat
- The combination of butterscotch, peanut butter, and chocolate give these bars a slight “Butterfinger” like flavor
Ingredients
There are only seven ingredients needed to make these simple treats, YAY!
CRISPY RICE CEREAL: AKA Rice Kripsies
CORN SYRUP: Yes this recipe uses corn syrup. There are other recipes out there that use honey but they are not the same. The corn syrup provides the glue to hold things together and that incredible chew. Honey just isn’t quite the same here.
BROWN SUGAR: Adds sweetness and flavor
PEANUT BUTTER: Use creamy peanut butter. If you use natural peanut butter be sure to stir it well before using it in this recipe, especially if the oil has separated.
VANILLA
CHOCOLATE CHIPS
BUTTERSCOTCH CHIPS
How to Make Scotcheroos
Start by preparing your pan by lining it with parchment paper or lightly greasing it.
Pour the cereal into a very LARGE bowl. Combine the corn syrup and brown sugar in a saucepan and over medium heat, stirring frequently. Once the sugar has dissolved remove from heat and stir in the peanut butter and vanilla.
Pour over the cereal and mix well. Spoon into prepared pan and gently press into an even layer. Set this aside. In a small saucepan melt the chocolate chips and butterscotch chips stirring constantly. Spread over the bars and cool completely before slicing.
Tips For The Best Treats
- When pressing into the pan don’t overpack or press too firmly as this will make the scotcheroos hard instead of chewy.
- Buy a new bag of butterscotch chips before making the topping. Butterscotch chips can be difficult to melt and older chips are even harder.
- Don’t overcook the corn syrup and sugar. Remove it from the heat once the sugar has dissolved.
- Store these bars at room temperature.
- If you like that sweet and salty factor sprinkle the top with a little flaky sea salt before the chocolate layer has cooled.
FAQs
There could be 2 possible reasons: The corn syrup mixture was cooked too long or the cereal was packed too hard into the pan. Remove the corn syrup mixture from the heat as soon as the sugar has melted. Don’t pack the cereal into the pan but use a light touch and gently press it into an even layer.
Add 1 tablespoon of coconut oil to the chips while melting. Don’t use any other type of oil to do this.
More Delicious Treats to Try!
- Double Chocolate Chip Cookies
- Brownie Ice Cream Cake
- Monster Cookies
- No Bake Chocolate Peanut Butter Bars
- Homemade Chewy Brownies
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This Scotcheroos recipe will be the only one you need. Soft, gooey, and chewy peanut butter rice krispie treats that will bring back all your childhood memories! They are easy to make and are the perfect treat for sharing.
- 1 (12oz) (340g) box crispy rice cereal
- 2 cups (475ml) light corn syrup
- 2 cups (420g) packed brown sugar
- 2 cups (525g) creamy peanut butter
- 1 tablespoon vanilla
- 1 (11oz) (311g) package chocolate chips
- 1 (11oz) (311g) package butterscotch chips
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Grease a 9×13 baking pan with cooking spray or butter or line with parchment paper; set aside.
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Pour cereal into a very LARGE bowl; set aside.
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Combine corn syrup and sugar in a medium saucepan and cook over medium heat stirring frequently. Once the sugar has dissolved remove from heat. Stir in the peanut butter and vanilla. Pour over cereal and stir well to combine.
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Working quickly spoon cereal mixture into prepared pan and gently press into an even layer; set aside.
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In a small saucepan melt the chocolate chips and butterscotch chips. Spread over cereal bars and cool completely before cutting.
- STORAGE: Store in an airtight container at room temperature for up to 3 days.
