Why You’ll Love This Recipe

I love this recipe because it comes together in just minutes and doesn’t require any baking. The combination of creamy peanut butter and crunchy cereal gives the bars a satisfying texture, while the smooth chocolate and butterscotch topping makes them decadent. They’re nostalgic, quick, and perfect for both kids and adults. I also love how forgiving the recipe is—just a few steps and I end up with a batch of chewy, flavorful bars that never last long.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢6 cups rice krispies cereal (like Rice Krispies)
▢1 cup granulated sugar
▢2 tablespoons unsalted butter
▢1 cup light corn syrup
▢1 cup creamy peanut butter
▢1 teaspoon vanilla extract
▢1/8 teaspoon salt
▢1 1/2 cups butterscotch baking chips
▢1 1/2 cups chocolate chips (milk or semi-sweet)

Directions

I start by measuring out the rice cereal into a large mixing bowl and lining a 9×13-inch baking pan with parchment paper so the bars are easy to remove later.

In a heavy-bottomed pot set over low heat, I combine the sugar, butter, and corn syrup. I stir constantly with a silicone spatula until the sugar completely dissolves and the butter melts. I make sure to keep the heat low—boiling the mixture can make the bars hard instead of chewy. Once smooth, I remove it from the heat.

Next, I stir in the peanut butter, vanilla extract, and salt until everything is well blended and silky. I pour the warm mixture over the cereal in the bowl and gently fold with the spatula until all the cereal is evenly coated. I transfer the mixture into the prepared baking pan, pressing it lightly into an even layer—just enough to smooth it out without compacting it too much.

For the topping, I combine the butterscotch and chocolate chips in a microwave-safe bowl. I melt them in 15-second intervals, stirring well between each until smooth—usually about 60–90 seconds in total. Once melted, I spread the chocolate mixture evenly over the cereal base.

I let the bars sit at room temperature until the chocolate sets, which takes about 30 minutes. Once firm, I slice them into bars and they’re ready to enjoy.

Servings and Timing

This recipe makes about 20 bars.
Prep time: 15 minutes
Setting time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I like to sprinkle a pinch of flaky sea salt on top of the chocolate layer for a sweet-and-salty finish. For a twist, I use white chocolate instead of milk or semisweet, or I drizzle melted peanut butter over the top once set. When I want to make them extra festive, I add colored sprinkles or mini M&Ms before the topping hardens. I’ve also tried swapping Rice Krispies for cornflakes or crisp rice cereal with cocoa for a chocolatey base.

Storage/Reheating

I store Scotcheroos in an airtight container at room temperature for up to a week, though they’re best enjoyed within the first couple of days. If I need to store them longer, I freeze them for up to 3 months. To serve, I thaw them at room temperature until soft and chewy again. I never refrigerate them because it makes the chocolate too hard and the bars lose their perfect texture.

FAQs

Why did my Scotcheroos turn out hard?

The sugar mixture probably got too hot or boiled. I keep the heat low and remove it as soon as the sugar is dissolved.

Can I use natural peanut butter?

I prefer regular creamy peanut butter for the best texture since natural types can separate and make the bars oily.

How do I melt the chocolate without burning it?

I melt in short bursts in the microwave, stirring every 15 seconds, until smooth.

Can I make these without corn syrup?

Yes, I substitute honey or brown rice syrup, though the texture will be a little softer.

Can I use different cereal?

Yes, cornflakes or crisp rice cereal with cocoa both work great.

How can I make them less sweet?

I reduce the sugar slightly or use bittersweet chocolate chips for the topping.

Can I double this recipe?

Definitely—I use a large sheet pan or two 9×13-inch pans for bigger batches.

What’s the best way to cut the bars neatly?

I wait until the chocolate is set but not rock-hard, then use a sharp knife cleaned between cuts.

Can I make them dairy-free?

Yes, I use dairy-free chocolate chips and a plant-based butter alternative.

Can I add mix-ins?

Absolutely. Chopped nuts, shredded coconut, or mini marshmallows add great texture and flavor.

Conclusion

I love how quick, chewy, and addictive these Scotcheroos are. With their rich peanut butter base and smooth chocolate-butterscotch topping, they’re the perfect no-bake treat for any occasion. Whether I’m making them for a party, packing them for a picnic, or just indulging a sweet craving, these bars always hit the spot and remind me why simple desserts are sometimes the best.