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Head on shot of a scorcharoo with a bite taken out.

Scotcheroos

Course: Dessert
Cuisine: American
Keyword: no bake dessert, scotcharoos recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 249kcal
Author: Malinda Linnebur
This Scotcheroo recipe is the only one you need. They're soft, gooey, and chewy peanut butter rice Krispie treats that will bring back all your childhood memories! Easy to make and perfect for sharing.
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Ingredients

  • 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

Instructions

  • Grease a 9x13 baking pan with cooking spray or butter or line with parchment paper; set aside.
  • Pour cereal into a very LARGE bowl; set aside.
  • 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.
  • Working quickly spoon cereal mixture into prepared pan and gently press into an even layer; set aside.
  • In a small saucepan melt the chocolate chips and butterscotch chips. Spread over cereal bars and cool completely before cutting.

Notes

  1. STORAGE: Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1bar | Calories: 249kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1IU | Calcium: 27mg | Iron: 1mg