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    Home » Dessert Recipes » Bar Recipes

    Scotcheroos

    Lindsay Moe

    52 shares

    Scotcheroos are like a peanut butter rice krispie treat topped with rich melted chocolate and butterscotch. They’re a classic treat that’s chewy, sweet, and irresistible!

    a stack of Scotcheroos with a bite taken out of the top square
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Scotcheroos (sometimes called scotch bars) are an easy classic treat that always remind me of childhood and family gatherings. Maybe it’s a midwest thing, but if there’s a dessert spread at a church or holiday, scotcheroos are definitely on the table.

    They have their place for good reason. This recipe is incredibly crowd pleasing. The base is chewy and sweet, and the combination of milk chocolate and butterscotch on top compliments it perfectly.

    What makes this the best scotcheroos recipe

    This is a classic midwestern American no-bake dessert, and you won’t find a lot of variation between recipes. However, unlike most I prefer to use natural peanut butter, which gives it a sophisticated nutty flavor, and use slightly less cereal so they’re a little extra gooey and chewy. You just need to try them to see how good they are!

    Scotcheroo ingredients

    • Crisp rice cereal
    • Peanut butter
    • Corn syrup
    • Granulated sugar
    • Milk chocolate chips
    • Butterscotch chips
    all the ingredients used to make Scotcheroos

    How to make scotch bars

    1. Combine corn syrup and sugar in a large saucepan over medium heat. Stir occasionally until the sugar is dissolved and the mixture just barely comes to a boil.
    2. Remove from the heat and stir in the peanut butter until smooth.
    3. Add cereal and stir until completely coated.
    4. Press the mixture evenly into a lightly buttered 9×13 pan.
    5. In a small microwaveable bowl, microwave chocolate and butterscotch chips for 1 minute. Stir, then microwave in 30 second bursts, stirring in between, until just barely melted.
    6. Spread the chocolate mixture over the bars and let cool and set completely before cutting and serving.
    step by step images of chocolate frosting being spread onto a pan of peanut butter scotcheroos

    Top tips and questions

    Why are they called scotcheroos?

    The original scotcheroos recipe was printed on boxes of Rice Krispies in the 1960’s, and likely got its name from the butterscotch used in the topping. Be aware that even if the name is shortened to scotch bars there is no alcohol in this recipe.

    Are scotcheroos gluten free?

    While it may seem like they should be, scotcheroos are not necessarily gluten free. Most crisp rice cereal contains malt, which comes from barley and contains gluten. If you want to make gluten-free scotcheroos you’ll need to purchase gluten free crisp rice cereal or use another gluten free cereal.

    Scotcheroos cut into squares surrounded by chocolate and butterscotch chips

    Can I make scotcheroos without corn syrup? 

    If you’re looking for a slightly healthier treat, it’s not as easy as doing a 1:1 swap. I recommend trying these healthier scotcheroos instead.

    Is it ok to let the corn syrup and sugar boil?

    Make sure you heat the mixture just to boiling and then remove it from the heat. If you let it boil for a while your bars will be extremely hard and difficult to bite.

    What kind of peanut butter should I use for scotcheroos?

    I love the taste of natural peanut butter on it’s own an in baked goods, but make sure you’ve stirred it well to incorporate the oil before using. If you prefer using processed peanut butter like JIF they will also turn out great.

    Scotcheroos cut into squares with a bite taken out of one

    How to melt butterscotch chips

    Melting butterscotch chips is not as easy as melting chocolate. Similar to chocolate, if they spend too much time in the microwave they will turn into a crumbly mess.

    To melt butterscotch chips, combine them with the chocolate and microwave in 30 second bursts in the microwave, stirring each time. If you mixture starts to look crumbly, let it rest for a few minutes, then stir until it starts to become smooth. The residual heat from the bowl should gently melt the butterscotch down enough to continue.

    Using a higher ratio of chocolate to butterscotch can also help it melt more evenly. If you prefer, you could melt them in a small pot on the stove over medium low heat, stirring constantly.

    How to store scotcheroos

    Scotcheroos will keep in an airtight container at room temperature for up to 5 days. You can also cut and freeze them in a freezer zip top bag for up to 3 months. Let the bars come to room temperature before enjoying.

    Tips for customizing

    • If you don’t like butterscotch flavor, swap it for caramel chips or all milk chocolate in the frosting
    • Swap the crisp rice cereal for corn flakes or chex cereal
    • Use a cookie cutter to cut the bars into fun and festive shapes
    • Replace ½ cup of the cereal with ½ cup finely chopped peanuts or cashews
    • Double the chocolate butterscotch frosting

    More dessert recipes

    • Almond Butter Cups
    • Pumpkin Chocolate Chip Bars
    • Pumpkin Seed Butter Cups
    • Applesauce Cupcakes
    • Oatmeal Chocolate Chip Cake
    • Peanut Butter Blossoms
    • Gingerbread Bars
    • Vegan Cookie Dough Bars
    • Butternut Squash Cake
    • Pretzel Cookie Dough Truffles
    • Pecan Pie Bars
    • Sweet Potato Brownies
    Scotcheroos cut into squares

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    a stack of Scotcheroos with a bite taken out of the top square

    Scotcheroos

    Scotcheroos (also known as scotch bars) are like a peanut butter rice krispie treat made with karo syrup and topped with a rich chocolate butterscotch frosting.
    4.50 from 2 votes
    Print Pin Rate SaveSaved!
    Prep Time: 22 minutes
    Total Time: 22 minutes
    Servings: 20 bars
    Calories: 257kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup light corn syrup
    • 1 cup granulated sugar
    • 1 cup peanut butter
    • 4 ½-6 cups crispy rice cereal, (like Rice Krispies)
    • 1 cup milk chocolate chips
    • 1 cup butterscotch chips

    Instructions

    • Lightly butter a 9×13 baking pan. Set aside.
    • Combine corn syrup and sugar in a large saucepan over medium heat. Heat, stirring occasionally, until the mixture barely reaches a boil.
    • Remove from heat and stir in peanut butter until smooth.
    • Add the cereal and stir to coat.
    • Press the mixture evenly into the prepared pan.
    • In a small microwaveable bowl, microwave chocolate and butterscotch chips for 1 minute. Stir, then microwave in 30 second intervals, stirring in between, until just barely melted.
    • Spread over bars and let cool completely before cutting and serving.

    Nutrition

    Calories: 257kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 109mg | Potassium: 88mg | Fiber: 1g | Sugar: 36g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    52 shares