I perfected Scotcheroos that are impossibly soft and chewy, topped with a glossy chocolate-peanut layer that disappears faster than I can even box them up.

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I am obsessed with Scotcheroos because they hit my sugar-brain with the right kind of chewy, salty, chocolatey crunch. I love that the cereal gets sticky from creamy peanut butter and the top glistens with semisweet chocolate chips, a glossy ribbon that snaps clean.

But it’s the contrast that keeps me sneaking another square. I’ll pretend I’m sharing, I’ll pretend one piece is enough.

Not true. Decadent and simple.

Pure snack-level happiness that disappears at parties and makes me slightly possessive about the pan. I hoard corners.

No shame. It’s ridiculous, but I will guard my corner pieces like treasure.

Ingredients

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Basically the crunch you’ll crave; light, airy texture holds everything together.
Gives that sweet snap; not fancy, but it’s what makes it stick.
Plus it keeps the bars chewy and glossy without tasting weird.
Mostly brings nutty richness and binding power; save a bit for topping.
Basically sweet, buttery pockets that melt into caramel-like goo.
Adds chocolate depth and slight bitterness to balance all that sweetness.
Plus a little fat for shine and smooth, spreadable topping.
A tiny hit of salt wakes up the whole thing, trust me.

Ingredient Quantities

6 cups crisp rice cereal

1 cup granulated sugar

1 cup light corn syrup

1 cup creamy peanut butter, divided (most goes in the cereal mix)

1 1/2 cups butterscotch chips

1 1/2 cups semisweet chocolate chips

2 tablespoons unsalted butter or a little extra peanut butter for smoothing the topping

a pinch of salt (optional, but it makes the flavor pop)

How to Make this

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1. Line a 9×13 pan with parchment or lightly grease it, set aside.

2. In a medium saucepan combine sugar, corn syrup and 1 cup of peanut butter and a pinch of salt if you like, heat over medium stirring constantly until it just starts to bubble and the sugar is dissolved, dont let it burn.

3. Remove from heat and immediately pour the mixture over the 6 cups crisp rice cereal in a large bowl, stir quickly so the cereal gets evenly coated, most of the peanut butter goes here.

4. Press the coated cereal firmly into the prepared pan using a spatula or the bottom of a measuring cup so the top is level, dont smash it too hard or it will be rock hard.

5. In a microwave safe bowl or a double boiler melt 1 1/2 cups butterscotch chips, 1 1/2 cups semisweet chocolate chips and 2 tablespoons unsalted butter (or a little extra peanut butter) in 20 to 30 second bursts, stirring in between until smooth.

6. If the chocolate looks too thick add a tiny splash of oil or a little more peanut butter and stir, taste and add a tiny pinch of salt if you want the flavors to pop.

7. Pour the warm melted chip mixture over the pressed cereal and spread evenly with a spatula, smooth the top gently.

8. For a prettier finish you can drizzle extra peanut butter over the top and swirl with a knife, or use the extra peanut butter instead of butter when melting to make spreading easier.

9. Let the bars cool at room temperature until set, about 1 to 2 hours, or speed it up in the fridge for 30 to 45 minutes, then cut into squares and serve.

Equipment Needed

1. 9×13 baking pan (lined with parchment or lightly greased)
2. Medium saucepan for the sugar, corn syrup and peanut butter mix
3. Large mixing bowl for the cereal coating
4. Rubber spatula for stirring and pressing the cereal into the pan
5. Measuring cups and spoons (1 cup, 1/2 cup, tbsp)
6. Microwave safe bowl or a double boiler to melt the chips
7. Small spoon or offset knife for drizzling and swirling peanut butter on top
8. Sharp knife and cutting board to slice the bars after they set

FAQ

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, crunchy works fine. The texture will be chunkier and the bars might be a bit harder to press, but they still taste great.

Q: My chocolate and butterscotch topping got lumpy or separated, what went wrong?
A: Most likely overheated. Melt chips slowly in 20 second bursts in the microwave, stirring between each burst, or use a double boiler. Stir in the 2 tablespoons of butter or a bit extra peanut butter to smooth it out.

Q: How do I get clean slices so the bars look nice?
A: Chill the pan for at least 30 minutes so the topping firms, then run a sharp knife under hot water, wipe it dry, and slice. Repeat heating the knife between cuts for cleaner edges.

Q: How should I store them and how long do they last?
A: Store in an airtight container at room temp for 3 to 5 days, or in the fridge for up to 2 weeks. Let chilled bars sit a few minutes before eating so they soften a bit.

Q: Can I swap the corn syrup or the sugars for something else?
A: You can try light maple syrup or honey, but texture and chew will change and they may be softer. Using brown sugar will add more caramel flavor. For best classic result use light corn syrup and granulated sugar.

Q: I need a nut free version, any ideas?
A: Use sunflower seed butter or soy nut butter in the same amount. Flavor will be different but the recipe still holds. If using a seed butter note it may be oilier so press mixture firmly into the pan.

The Best Scotcheroos Recipe Substitutions and Variations

Crisp rice cereal
- Toast flakes or puffed wheat, crushed a bit for similar crunch
- Quinoa flakes, toasted, for a nuttier flavor and more protein
- Gluten free puffed rice if you need GF, same texture basically
Light corn syrup
- Honey, use a little less since it is sweeter and more flavorful
- Maple syrup, gives a deeper flavor so your bars will taste different but good
- Simple sugar syrup (1 part sugar dissolved in 1 part water), use hot to mix in
Creamy peanut butter
- Almond butter, milder and a bit sweeter
- Sunflower butter, nut free and similar texture
- Chunky peanut butter if you want extra chunks and crunch
- Cashew butter for a creamier, more buttery taste
Butterscotch / semisweet chocolate chips (topping)
- Milk chocolate chips for a sweeter, creamier top
- White chocolate chips mixed with a little brown sugar for butterscotch-like flavor
- Chocolate candy melts or chopped baking chocolate for smoother melting
- Peanut butter chips or caramel chips to change the flavor profile

Pro Tips

1. Press the cereal mix firmly but not like youre trying to make a brick, otherwise the bars will be rock hard. Use the bottom of a measuring cup lined with parchment or a spatula and press evenly so they set flat and cut clean.

2. When melting the chips, go slow in short bursts and stir a lot, dont try to rush it. If the chocolate gets grainy add a teaspoon of neutral oil or a dab more peanut butter to smooth it out, then stir until glossy.

3. Add that tiny pinch of salt to both the cereal mixture and the melted topping, but start small. Salt really wakes up the sweet flavors, just dont overdo it or youll taste salt not butterscotch.

4. Cool at room temp if you want cleaner cuts and less condensation, but if you need them faster chill for 30 to 45 minutes. If you refrigerate long term store in an airtight container with parchment between layers so they dont stick or get soggy.

The Best Scotcheroos Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected Scotcheroos that are impossibly soft and chewy, topped with a glossy chocolate-peanut layer that disappears faster than I can even box them up.

Servings

servings

Calories

527

kcal

Equipment: 1. 9×13 baking pan (lined with parchment or lightly greased)
2. Medium saucepan for the sugar, corn syrup and peanut butter mix
3. Large mixing bowl for the cereal coating
4. Rubber spatula for stirring and pressing the cereal into the pan
5. Measuring cups and spoons (1 cup, 1/2 cup, tbsp)
6. Microwave safe bowl or a double boiler to melt the chips
7. Small spoon or offset knife for drizzling and swirling peanut butter on top
8. Sharp knife and cutting board to slice the bars after they set

Ingredients

6 cups crisp rice cereal
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter, divided (most goes in the cereal mix)
1 1/2 cups butterscotch chips
1 1/2 cups semisweet chocolate chips
2 tablespoons unsalted butter or a little extra peanut butter for smoothing the topping
a pinch of salt (optional, but it makes the flavor pop)

Directions

Line a 9×13 pan with parchment or lightly grease it, set aside.
In a medium saucepan combine sugar, corn syrup and 1 cup of peanut butter and a pinch of salt if you like, heat over medium stirring constantly until it just starts to bubble and the sugar is dissolved, dont let it burn.
Remove from heat and immediately pour the mixture over the 6 cups crisp rice cereal in a large bowl, stir quickly so the cereal gets evenly coated, most of the peanut butter goes here.
Press the coated cereal firmly into the prepared pan using a spatula or the bottom of a measuring cup so the top is level, dont smash it too hard or it will be rock hard.
In a microwave safe bowl or a double boiler melt 1 1/2 cups butterscotch chips, 1 1/2 cups semisweet chocolate chips and 2 tablespoons unsalted butter (or a little extra peanut butter) in 20 to 30 second bursts, stirring in between until smooth.
If the chocolate looks too thick add a tiny splash of oil or a little more peanut butter and stir, taste and add a tiny pinch of salt if you want the flavors to pop.
Pour the warm melted chip mixture over the pressed cereal and spread evenly with a spatula, smooth the top gently.
For a prettier finish you can drizzle extra peanut butter over the top and swirl with a knife, or use the extra peanut butter instead of butter when melting to make spreading easier.
Let the bars cool at room temperature until set, about 1 to 2 hours, or speed it up in the fridge for 30 to 45 minutes, then cut into squares and serve.

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.