Rice Krispies, peanut butter, corn syrup, chocolate chips, and butterscotch—classic, no-bake, sweet-and-salty goodness.
I burned the sugar. Yep. First go at Chocolate Scotcheroos, and I was distracted—probably by a text or a TikTok rabbit hole—and boom, caramelized disaster. But honestly? That’s kind of the charm of these things. You mess up, you laugh, and then you start over with fresh sugar and a little more focus.
I first had one of these glorious sticky squares at a church potluck when I was maybe 11. Some lady in a cardigan handed me a napkin with one of these golden bars and just said, “Trust me.” She was right. It was crispy, chewy, peanut buttery perfection with that thick, shiny layer of chocolate and butterscotch that stuck to your fingers in the best way.
Now, I make them for just about every gathering where I need to impress people without, you know, trying too hard. They’re like comfort food with a sneaky “wow” factor. And kids? Forget it. My niece once hid four in her backpack “for later.” They didn’t make it past the car ride home.
Why You’ll Love This Chocolate Scotcheroos Recipe?
Here’s the thing: these bars check every box. No oven? Cool. Only six ingredients? Sign me up. That crunchy-chewy texture and salty-sweet flavor combo? YES. They also keep well, travel like a dream, and work for basically every season, holiday, or late-night kitchen raid.
They’ve got that old-school, Midwestern bake-sale energy—but in a timeless way, not a dated one. Think “grandma made these” meets “TikTok recipe with a million likes.”
Ingredient Notes:
Let’s talk about what’s going into these bars—and why you shouldn’t mess with perfection too much.
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Rice Krispies Cereal: Gotta be the original. You can sub other cereals, but it changes the whole game. This is your crunchy base.
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Corn Syrup: Don’t be scared of it. It gives that iconic chewy structure. If you’re itching to swap it, just know maple syrup won’t hold the same.
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Granulated Sugar: Sweet but essential. Brown sugar gives a deeper vibe but makes things a little softer.
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Peanut Butter: Smooth. Not negotiable. Crunchy throws off the texture, and natural peanut butter is usually too oily unless you mix it well.
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Semisweet Chocolate Chips: Balances the sweetness with a bit of depth. Milk chocolate = a little too sweet for me, but you do you.
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Butterscotch Chips: This is the twist. The thing that makes people go “Ooooh, what’s that?” Keep them in.
How To Make Chocolate Scotcheroos?
Step 1: Prep your cereal.
Grab the biggest bowl you own. Seriously. Pour in your 6 cups of Rice Krispies and set it aside like you’re about to do something epic. Because you are.
Step 2: Melt the magic.
In a saucepan, combine 1 cup sugar, 1 cup corn syrup, and 1 cup smooth peanut butter. Stir constantly over medium heat until the mixture just starts to bubble. Don’t walk away. This is where I burned mine that one time.
Step 3: Combine like a boss.
Pour the hot mixture over your cereal. Stir it like you mean it—every bit of cereal should be coated in that golden goo. You’ve got one shot here before it starts to firm up.
Step 4: Press into pan.
Dump the mixture into a greased 9×13 baking dish. Use a greased spatula, the back of a spoon, or wax paper to press it down evenly. No judgment if you sneak a bite here.
Want To Save This Recipe?
Step 5: Melt your topping.
In a clean saucepan (or microwave, if you’re me on a lazy day), melt 1½ cups semisweet chocolate chips with 1½ cups butterscotch chips. Low and slow, baby. Stir until smooth.
Step 6: The grand finale.
Pour that glossy topping all over your bars. Spread it to the edges like you’re frosting a cake. Then let it sit—on the counter for 30 mins or in the fridge if you’re impatient.
Step 7: Slice & serve.
Cut into squares. Or bars. Or triangles if you’re feeling rebellious. Enjoy and try not to eat half the pan before sharing.
Storage Options:
Room temp is your best bet. Just keep them in an airtight container and they’ll stay delicious for 4-5 days (if they last that long). If it’s summer or your kitchen’s toasty, pop them in the fridge. Want to save some for later? Wrap and freeze ‘em—they’re still amazing thawed.
Variations and Substitutions:
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Add sea salt on top for a sweet/salty vibe. Game changer.
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Swap peanut butter for almond or sunflower butter if allergies are a concern.
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Try a cereal mix-in like a handful of crushed pretzels or potato chips. Yep, I went there.
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Drizzle white chocolate on top like you’re a contestant on Bake-Off. Bonus points if it’s not messy.
What to Serve with Chocolate Scotcheroos?
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Black coffee. The bitterness cuts the sweetness. Chef’s kiss.
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Vanilla ice cream. Warm a bar slightly and put a scoop on top. You’ll never look back.
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Cold milk. Channel your inner 10-year-old. It works.
Frequently Asked Questions:
Can I double the recipe?
Totally. Just use two pans or a giant one. You might have to hide some from yourself, though.
Can I use natural peanut butter?
You can, but stir it well. Too much oil and the bars might not set as firmly.
Why is it called a Scotcheroo anyway?
Honestly? I have no idea. But it’s fun to say, right?
Final thoughts? If you’ve never made Chocolate Scotcheroos, I highly recommend you try. They’re easy, nostalgic, and dangerously addictive. If you have made them, maybe it’s time to revisit that joy—with a few new twists.
Let me know how yours turn out… or what cereal disasters you’ve survived. I’m all ears.
— Now go make some magic, you glorious kitchen wizard.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Scotcheroos
Ingredients
- 6 c Rice Krispies cereal
- 1 c granulated sugar
- 1 c smooth peanut butter
- 1 c light corn syrup
- 1½ c semisweet chocolate chips
- 1½ c butterscotch chips
Instructions
- Start by preparing the base: Take a bowl and pour 6 cups of Rice Krispies cereal into it. Set the bowl aside for now.
- Next let's make the syrup mixture: In a saucepan combine 1 cup of granulated sugar, 1 cup of smooth peanut butter and 1 cup of corn syrup. Heat this mixture over medium-high heat while continuously stirring until it begins to boil.
- Once the syrup mixture is boiling carefully pour it over the Rice Krispies in the bowl. Make sure to mix everything so that all the cereal gets coated evenly.
- Now it's time to form the bars: Transfer the cereal into a greased baking dish measuring 9 x 13 inches. Use a spatula or the back of a spoon to press down firmly and evenly.
- In a saucepan gently melt together 1½ cups of semisweet chocolate chips and 1½ cups of butterscotch chips, over low heat. Stir constantly until they become smooth and well combined.
- Afterward pour this melted chocolate and butterscotch mixture over the pressed cereal, in the baking dish. Spread it out evenly so that it covers all surfaces.
- Allow some time for your Scotcheroos to cool down and set properly – at least 30 minutes should suffice. Once they are set you can cut them into either squares or bars before serving them. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
