Best Ever Scotcheroos Recipe

I finally landed on my Best Ever Scotcheroos and the secret pantry trick behind the chocolate and butterscotch topping will surprise you.

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I grew up in the Midwest, so Scotcheroos are basically a food group to me. If you haven’t had one, ohhhhh let me tell you you’re in for a real treat!!

Rich chocolate and butterscotch sit on top of a creamy, crispy peanut-buttery base made with crispy rice cereal and creamy peanut butter, and it’s good. Like reeaaaaaal good.

I call these the Best Ever Scotcheroos because they hit that weird childhood nostalgia but still feel a little grown up. Think of a Rice Krispie Bars cousin that walks into the room and steals the show.

Ingredients

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Crispy rice cereal gives crunch, is mostly carbs, low fiber, kid favorite.
Creamy peanut butter adds richness, protein and fat, lots of sodium and sugar.
Sugar makes it sweet, empty calories, no fiber, fuels quick energy then crash.
Corn syrup binds ingredients, super sweet and sticky, mostly simple carbohydrates.
Chocolate chips add depth, antioxidants in small amounts, mostly sugar and fat.
Butterscotch gives caramel like flavor, extra sweetness, not much nutrition, very tasty.
Vanilla lifts flavor with tiny calories, adds aroma, makes it taste more complex.
Salt balances sweetness, enhances flavor, small amount goes a long way.

Ingredient Quantities

6 cups crispy rice cereal (Rice Krispies or similar)

1 cup creamy peanut butter (not the natural kind, use regular creamy, trust me)

1 cup granulated sugar

1 cup light corn syrup (Karo)

1 cup semisweet chocolate chips

1 cup butterscotch chips

2 tablespoons unsalted butter (optional, makes the chocolate layer shinier and easier to spread)

1 teaspoon vanilla extract (optional but nice)

Pinch of salt (optional, if your peanut butter is unsalted)

How to Make this

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1. Line a 9 x 13 pan with parchment or spray it well with nonstick spray, then measure 6 cups crispy rice cereal into a very large bowl.

2. In a medium saucepan combine 1 cup granulated sugar and 1 cup light corn syrup over medium heat, stirring till the sugar dissolves, then let it come to a gentle boil and cook about 60 seconds while stirring.

3. Remove pan from heat, stir in 1 cup creamy peanut butter (use regular creamy, not the natural kind), 1 teaspoon vanilla extract if using, and a pinch of salt if your peanut butter is unsalted; stir till silky and totally combined.

4. Pour the peanut butter mixture over the cereal and fold together quickly but gently so the cereal stays crisp and every bit gets coated.

5. Dump the coated cereal into the prepared pan and press evenly with a spatula or a sheet of wax/parchment paper; press firmly enough to hold but dont pack it so tight the bars turn into bricks.

6. For the topping, put 1 cup semisweet chocolate chips, 1 cup butterscotch chips and 2 tablespoons unsalted butter (optional) in a microwave safe bowl and melt in 20 to 30 second bursts, stirring between each burst till smooth. You can use a double boiler instead if you prefer.

7. Stir the chocolate mixture till glossy and completely smooth, then pour it over the pressed cereal layer and spread quickly and evenly with an offset spatula or the back of a spoon.

8. Chill the pan until the topping is set, about 1 hour in the fridge or 2 to 3 hours at room temperature; the fridge is faster if you have impatient people around.

9. Use a warm knife to slice into bars for clean edges, and store in an airtight container at room temp for a few days or in the fridge if your house is warm.

Tip: Dont overheat the chips or you’ll seize them; if that happens add a little extra butter to smooth it out. Spraying the spatula or pressing paper with nonstick spray stops sticking.

Equipment Needed

1. 9 x 13 inch baking pan (line with parchment or spray it well)
2. Parchment paper or a good nonstick spray
3. Very large mixing bowl (you need room to fold in the cereal)
4. Medium saucepan for the sugar + corn syrup
5. Rubber spatula or wooden spoon for stirring and folding
6. Microwave safe bowl or a double boiler for melting the chips, your choice
7. Offset spatula or the back of a spoon to spread the chocolate topping
8. Measuring cups and a teaspoon (for sugar, corn syrup, peanut butter, vanilla)
9. Sharp knife and a cup of hot water to warm it for clean slices

FAQ

Q: Can I use natural peanut butter? A: Not recommended. Natural PB separates and has oil that can make the bars greasy and softer than they should be. Use regular creamy peanut butter for best texture.

Q: Can I swap corn syrup for honey or maple syrup? A: You can try, but corn syrup gives the classic chewy texture and keeps the sugar from crystallizing. Honey or maple will change flavor and texture, usually making bars a bit stickier and less glossy.

Q: How do I get a smooth, glossy chocolate layer? A: Add the 2 tablespoons of butter and melt the chips slowly, stirring a lot. Microwave in short bursts or use a double boiler. Don't overheat the chocolate or it will seize and get grainy.

Q: Can I use crunchy peanut butter or another nut butter? A: Crunchy peanut butter works, it'll just add bits of crunch. Other nut butters may work but watch flavor and salt levels. Avoid almond or cashew if they are runnier, they can change texture.

Q: Are these gluten free? A: Usually yes if you use a gluten free crispy rice cereal. Some brands of Rice Krispies contain malt flavoring that has barley, so check the label if you need gluten free.

Q: What's the best way to cut clean squares? A: Chill the pan for 20 to 30 minutes, then use a sharp knife warmed under hot water and dried between cuts. That helps make neat edges without cracking the chocolate.

Best Ever Scotcheroos Recipe Substitutions and Variations

6 cups crispy rice cereal: swap for 6 cups puffed rice cereal (same ratio), or use 5 to 6 cups crushed cornflakes for a bit more crunch and firmer bars — cornflakes will make them denser so press gently when packing the pan.
1 cup creamy peanut butter: swap for 1 cup creamy almond butter (tastes different but works same), or 1 cup sunflower seed butter for a nut free option; if you only have natural peanut butter stir well and chill briefly so it holds together better.
1 cup light corn syrup (Karo): best swap is 1 cup golden syrup (Lyle’s) for the same chewiness, or 1 cup honey (flavor will be sweeter and a bit floral) — with honey bars can set a touch firmer so dont overcook the mix.
1 cup semisweet chocolate chips + 1 cup butterscotch chips: if youre missing one, use 2 cups of whichever chocolate you have (milk, semisweet or dark) or 2 cups butterscotch; you can also melt a 6 oz chocolate bar plus 2 oz butter as a glossy topping.

Pro Tips

1) Use regular creamy peanut butter like the recipe says, but if you only have natural PB heat it gently first and stir it till smooth so it mixes better. Natural separates and makes the bars crumbly otherwise.

2) When you press the cereal into the pan press firm but not like youre packing a brick. Use a piece of parchment or the bottom of a measuring cup to get an even top, that keeps the edges from crumbling and still leaves them chewy.

3) Melt the chips slowly. Short bursts in the microwave or a double boiler, and stir a lot. If the chocolate seizes add a little extra butter or a teaspoon of neutral oil and keep stirring till glossy. That gives a smooth spreadable top.

4) For cleaner slices warm the knife between cuts, wipe it off, then slice again. Store at room temp for softer bars, or in the fridge if you want them firmer but expect the chocolate to crack more when cutting.

Best Ever Scotcheroos Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally landed on my Best Ever Scotcheroos and the secret pantry trick behind the chocolate and butterscotch topping will surprise you.

Servings

servings

Calories

466

kcal

Equipment: 1. 9 x 13 inch baking pan (line with parchment or spray it well)
2. Parchment paper or a good nonstick spray
3. Very large mixing bowl (you need room to fold in the cereal)
4. Medium saucepan for the sugar + corn syrup
5. Rubber spatula or wooden spoon for stirring and folding
6. Microwave safe bowl or a double boiler for melting the chips, your choice
7. Offset spatula or the back of a spoon to spread the chocolate topping
8. Measuring cups and a teaspoon (for sugar, corn syrup, peanut butter, vanilla)
9. Sharp knife and a cup of hot water to warm it for clean slices

Ingredients

6 cups crispy rice cereal (Rice Krispies or similar)
1 cup creamy peanut butter (not the natural kind, use regular creamy, trust me)
1 cup granulated sugar
1 cup light corn syrup (Karo)
1 cup semisweet chocolate chips
1 cup butterscotch chips
2 tablespoons unsalted butter (optional, makes the chocolate layer shinier and easier to spread)
1 teaspoon vanilla extract (optional but nice)
Pinch of salt (optional, if your peanut butter is unsalted)

Directions

Line a 9 x 13 pan with parchment or spray it well with nonstick spray, then measure 6 cups crispy rice cereal into a very large bowl.
In a medium saucepan combine 1 cup granulated sugar and 1 cup light corn syrup over medium heat, stirring till the sugar dissolves, then let it come to a gentle boil and cook about 60 seconds while stirring.
Remove pan from heat, stir in 1 cup creamy peanut butter (use regular creamy, not the natural kind), 1 teaspoon vanilla extract if using, and a pinch of salt if your peanut butter is unsalted; stir till silky and totally combined.
Pour the peanut butter mixture over the cereal and fold together quickly but gently so the cereal stays crisp and every bit gets coated.
Dump the coated cereal into the prepared pan and press evenly with a spatula or a sheet of wax/parchment paper; press firmly enough to hold but dont pack it so tight the bars turn into bricks.
For the topping, put 1 cup semisweet chocolate chips, 1 cup butterscotch chips and 2 tablespoons unsalted butter (optional) in a microwave safe bowl and melt in 20 to 30 second bursts, stirring between each burst till smooth. You can use a double boiler instead if you prefer.
Stir the chocolate mixture till glossy and completely smooth, then pour it over the pressed cereal layer and spread quickly and evenly with an offset spatula or the back of a spoon.
Chill the pan until the topping is set, about 1 hour in the fridge or 2 to 3 hours at room temperature; the fridge is faster if you have impatient people around.
Use a warm knife to slice into bars for clean edges, and store in an airtight container at room temp for a few days or in the fridge if your house is warm.
Tip: Dont overheat the chips or you'll seize them; if that happens add a little extra butter to smooth it out. Spraying the spatula or pressing paper with nonstick spray stops sticking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.