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Scotcheroos Recipe

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Classic no-bake Scotcheroos made with crispy rice cereal, creamy peanut butter, and a smooth chocolate-butterscotch topping. These chewy, crunchy dessert bars are easy to make and always a crowd favorite for parties or quick treats.

Ingredients

6 cups rice krispies cereal

1 cup granulated sugar

2 tbsp unsalted butter

1 cup light corn syrup

1 cup creamy peanut butter

1 tsp vanilla extract

1/8 tsp salt

1 1/2 cups butterscotch baking chips

1 1/2 cups chocolate chips (milk or semi-sweet)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper and measure out the rice cereal into a large mixing bowl.
  2. In a heavy-bottomed pot over low heat, combine sugar, butter, and corn syrup. Stir constantly until sugar is dissolved and butter is melted. Do not let it boil.
  3. Remove from heat and stir in peanut butter, vanilla extract, and salt until smooth.
  4. Pour the peanut butter mixture over the rice cereal and gently fold until evenly coated.
  5. Transfer mixture to the prepared pan and press lightly into an even layer—avoid compacting too firmly.
  6. In a microwave-safe bowl, melt butterscotch and chocolate chips together in 15-second intervals, stirring between each until smooth.
  7. Spread the melted chocolate mixture evenly over the cereal layer.
  8. Let sit at room temperature for about 30 minutes or until the topping is set. Slice into bars and serve.

Notes

Sprinkle flaky sea salt on top for a sweet-salty touch.

Drizzle melted peanut butter or white chocolate over the set bars for decoration.

Use cocoa crisp cereal or cornflakes for a twist.

Keep heat low when melting sugar mixture to avoid hard bars.

Store in an airtight container at room temperature for up to 1 week or freeze up to 3 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/scotcheroos-recipe/