This scotcheroos recipe is a quick and easy no bake dessert made with a crispy chewy peanut butter base and topped with a layer of rich chocolate and butterscotch!

Soft and chewy scotcheroos with chocolate butterscotch topping.

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Best Ever Scotcheroos

One of my favorite midwest childhood desserts is scotcheroos. Imagine taking my peanut butter rice krispie treats and topping them with chocolate ganache and a hint of butterscotch. They’re an upgrade from rice krispie treats with the familiar flavors of a peanut butter bar, but a standalone classic treat all on their own.

What makes this recipe stand out is the texture. The base stays soft and chewy (not hard and brittle like some versions), and the trick is knowing exactly when to pull your syrup off the heat. Get that right and you’ll have perfectly tender bars every time.

Ingredients

Scotcheroos ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Rice Krispies: This is the base of the krispy treat.
  • Sugar: This is what sweetens the rice krispies. You could substitute brown sugar as well.
  • Karo syrup: Make sure to use the light. This will make the bars extra chewy.
  • Peanut butter: Creamy works best here!
  • Chocolate chips: A mix of semi-sweet and butterscotch is the perfect melted chocolate combo.

How to Make Scotcheroos

The best part about this recipe is that it can be made in 20 minutes or less. Seriously the perfect treat when you need to make something last minute! Scroll down for the printable recipe.

Showing how to make scotcheroos in a 4 step collage.
  1. Boil. In a large saucepan over medium heat, stir together the sugar and corn syrup until the sugar dissolves. Bring just to a boil, then immediately remove from heat. This is the key to soft and chewy scotcheroos, overcooking the syrup is what makes them turn out hard.
  2. Stir. Add in the peanut butter and a dash of vanilla to the corn syrup mixture. Stir until combined.
  3. Mix. Gently stir in the rice krispies until the mixture is well coated. Then pour the mix into a greased 8×8″ baking dish and press it down with a spatula.
  4. Spread. Melt the semi-sweet chocolate chips and butterscotch chips together until smooth, then spread evenly on top of the cereal mixture. Let chocolate harden completely, then cut into squares.
Sliced scotcheroos with chocolate on top.

Helpful Tips

  • Line your pan with parchment paper for easier removal and less mess.
  • If making for a crowd, feel free to double the recipe and make in a 9×13″ pan.
  • When pressing the cereal mixture into the pan, use a light hand. Pressing too hard crushes the cereal and makes the bars dense instead of soft and chewy.
  • Stick in the fridge or freezer to help the chocolate harden faster.
  • A plastic knife works best for cutting. Cut them into 9 squares or 16 smaller ones.
  • To make gluten-free, use a gluten-free version of rice cereal.
Soft and chewy scotcheroos on white counter.

More easy treats I can’t get enough of include Twix bars, lunch lady peanut butter bars and these chocolate peanut butter stuffed cookies!

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Scotcheroos with chocolate butterscotch topping cut into squares on counter.

Soft and Chewy Scotcheroos Recipe

5 from 33 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 18
Soft and chewy peanut butter scotcheroos topped with a rich chocolate and butterscotch layer. A no-bake treat that comes together in just 20 minutes.
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Video

Ingredients 

  • butter , for the baking dish
  • ½ cup granulated sugar
  • ½ cup light corn syrup
  • ½ cup creamy peanut butter
  • dash vanilla extract
  • 3 cups Rice Krispies
  • ¾ cup chocolate chips
  • ½ cup butterscotch chips , can add an extra 1/4 cup if desired
  • flaky sea salt , optional for sprinkling on top

Instructions

  • Line an 8×8-inch baking dish with parchment paper, leaving flaps hanging over the sides. Grease the sides with butter.
  • In a medium saucepan, combine the sugar and corn syrup over medium heat, stirring to dissolve the sugar. Bring to a boil and remove from the heat. Stir in the vanilla and peanut butter until combined. Add the Rice Krispies and stir until completely coated. Transfer to the baking dish and press into an even layer.
  • In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30 second increments until melted (or in a small pot one the stovetop over low heat). Spread the chocolate over the cereal mixture. Sprinkle some flaky sea salt on if desired.
  • Let chocolate harden. Using a plastic or sharp knife, cut into 9 or 16 squares, depending on the size you prefer.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Mini truffles: Simply roll about 2 Tablespoons Rice Krispy mixture into a ball and then dip into the chocolate with a fork. Let harden on wax paper. You could even add a stick to the top, before dipped to make more of a cake pop looking dessert. 
Storage: Store in an airtight container for up to 3 days. You can also keep them in the fridge if you prefer them cold.
Freeze: Place the bars in an airtight container and store in the freezer. When ready to enjoy, thaw at room temperature until softened. They will keep in the freezer for 1 to 2 months.

Nutrition

Calories: 159kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 3mg, Sodium: 88mg, Potassium: 47mg, Fiber: 0.5g, Sugar: 21g, Vitamin A: 346IU, Vitamin C: 3mg, Calcium: 11mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.