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These no-bake Scotcheroo bars come together in minutes and always disappear fast.
They’re a go-to treat for the holidays, last-minute sweets, or packing into lunchboxes all week.
- Flavor: Sweet and salty come together in a peanut buttery base with crispy cereal and a smooth chocolate butterscotch top.
- Recommended Tools: You’ll need a large pot, a microwave-safe bowl, and a 9×13 pan.
- Swaps: This recipe works with Special K, Cornflakes, or any crisp cereal you love for a fun mix of textures.
- Freezing: Individually wrap these chocolate butterscotch bars, then freeze for grab-and-go sweet treats!
Smart Ingredient Tips
- Rice Krispies: Crispy rice cereal gives the bars their classic light, crisp texture and blends easily with the warm peanut butter mixture.
- Sweeteners: Sugar and light corn syrup make a sweet and thick syrup that helps the mixture stay soft and chewy. Don’t boil the mixture, or the bars may turn firm.
- Creamy Peanut Butter: Smooth peanut butter binds the cereal; avoid natural peanut butter, as it can cause the mixture to crumble. Swap half the peanut butter for cookie butter for a warm, spiced twist, and add a touch of vanilla.
- Baking Chips: Butterscotch chips give Scotcheroos their classic flavor and melt into the chocolate for a smooth, sweet finish. Use milk chocolate for a sweeter bar, dark chocolate for less sweet, or all butterscotch for a strong butterscotch flavor.
How It Comes Together
- Make the peanut butter mixture (full recipe below).
- Add the cereal, then press gently into the prepared baking dish.
- Melt the baking chips, and spread them over the cereal mixture. Let cool before slicing.
Storing Chocolate Butterscotch Bars
Store Scotcheroos at room temperature for up to 5 days. Freeze by individually wrapping bars in wax paper or plastic wrap and placing them in a zippered bag for up to 2 months.
Easy No-Bake Desserts
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Grease a 9×13-inch baking pan and set aside.
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In a large pot, heat sugar and corn syrup over medium heat, stirring occasionally. Cook just until the sugar dissolves or until it starts to barely bubble. Don’t let it come to a full boil.
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Remove from heat and stir in the peanut butter until fully combined and smooth. Gently fold in the cereal, mixing until evenly coated. Spread into the prepared baking pan and gently press flat.
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Place the butterscotch and chocolate chips together in a microwave-safe bowl and melt in the microwave in 10- to 30-second bursts, stirring between each, until just melted. (Do not overheat, or chips can become dry and crumbly.)
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Pour over the cereal and spread to the edges. Let cool completely before cutting into bars.
- Do not allow sugar to boil or the bars will be hard instead of soft and chewy.
- When melting chips in the microwave, do so in short bursts until just melted. Overheating causes chocolate chips to become dry and crumbly.
- Leftover Scotcheroos will last up to 5 days if stored in an airtight container at room temperature. Individually wrap and freeze for up to 2 months.
Calories: 259 | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Party Food, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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