Best Scotcharoos Recipe – These classic no-bake treats are made with a combination of Krispies cereal, butterscotch chips, and crunchy peanut butter, all topped with a thick chocolate ganache. Show
 What are Scotcharoos?This is an old-school treat with tons of comforting appeal! Scotcharoos are similar to Rice Krispies treats, but are way more decadent and delicious. They’re made with your favorite noisy cereal, peanut butter, butterscotch chips (hence the “scotch”aroo) and chocolate chips, all pressed together into irresistible hand-held snacks. No marshmallows required! Why This is the Best Butterscotch Bars RecipeClassic no-bake Scotcharoos are pretty amazing already, to be sure. They can be whipped up in about 15 minutes – which is perfect for those last-minute houseguests, potlucks, bake sales, and casual get-togethers. We love to add crunchy peanut butter to our Scotcharoos recipe for extra texture. Plus a little sprinkle of sea salt on top to offset the sweetness. So these butterscotch bars are that much more flavorful with just a couple of minor tweaks and a hint of fanciness. *wink* Ingredients You Need
How to Make Scotcharoos with Peanut Butter and ChocolateSet out a large mixing bowl, a medium microwave-safe bowl, and a 9 x 13 inch baking dish. Line the baking dish with parchment paper. Pro Tip: I like to make a diagonal cut at the four corners of the paper so that it fits neatly down into the pan. Measure the Rice Krispies into the large mixing bowl. Then in the microwave-safe bowl, combine the peanut butter, corn syrup, and sugar. Microwave in 30-second increments, stirring in between, until the mixture is smooth. Pour the hot peanut butter mixture over the Rice Krispies and mix until well combined. Then press the rice cereal mixture into the prepared pan, in an even layer. Wash out the microwave-safe bowl and dry it thoroughly. Then measure the butterscotch chips, chocolate chips, and butter into the bowl.
Microwave in 30-second increments, stirring in between, until the mixture is very smooth. Spread the butterscotch chocolate mixture over the top of the bars in an even layer. Sprinkle with sea salt, if desired, and refrigerate until the chocolate layer has hardened. Once the chocolate is firm, carefully lift the whole sheet of bars out of the pan by the edges of the paper. Then cut the butterscotch bars into squares. Pro Tip: Use a damp cloth to wipe the knife clean between slicing, for the neat edges. This recipe yields 35 regular size bars, or 70 mini bars. Recipe Variations
Frequently Asked QuestionsHow do you make Scotcharoos without corn syrup?There are a couple of options to make this recipe without corn syrup…
Note that these swaps will slightly change the flavor and texture of the treats. Why are my Scotcharoos so hard?If your bars are a bit too hard, you likely overheated the corn syrup, peanut butter, and sugar mixture. Take care to microwave the combination in short bursts, and heat until just combined and smooth. What is the best way to store homemade butterscotch bars?After the treats have been cooled so that the chocolate on top hardens, they can then be kept at room temperature. Store in an airtight container, and keep in a cool dry place for up to a week. Looking for More Classic Dessert Recipes?
Scotcharoos (Peanut Butter Rice Krispie Bars)These classic no-bake Scotcharoos squares treats are made with a combination of Krispies cereal and crunchy peanut butter, topped with a thick butterscotch-chocolate ganache. Butterscotch bars are delightfully delicious and fun! Servings: 35 bars
If you don’t have sea salt for the tops, add one 1 teaspoon table salt to the chocolate mixture. Storage tips: After the treats have been cooled so that the chocolate on top hardens, they can then be kept at room temperature. Store in an airtight container, and keep in a cool dry place for up to a week. Serving: 1bar, Calories: 174kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 210mg, Potassium: 95mg, Fiber: 1g, Sugar: 19g, Vitamin A: 586IU, Vitamin C: 5mg, Calcium: 9mg, Iron: 3mg Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking! 5 SECRETS EVERY CHEF SHOULD KNOWNEW! FREE EMAIL SERIES Are Scotcheroos a Midwest thing?Scotcheroos are dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. The recipe was originally printed on the Rice Krispies box in the mid-1960s. They are popular in the Midwestern United States, especially Iowa.
Why are my Scotcheroos dry?Why Do Scotcheroos Get Hard? Hard scotcheroos are one of the most common problems that people run into when making these. The likely culprit is that the corn syrup and sugar mixture (step 2 in the recipe) was cooked too long. This mixture only needs to be cooked long enough for the sugar to be dissolved.
How do you make rice crispy treats not soggy?Check your brand for the oil/water %. If it is too high this makes your cereal turn out soggy. Either try switching to butter or a margarine brand with a lower % of liquids.
What's another name for Rice Crispy Treats?Rice Krispies Treats (also called 'Rice Krispie Treats', 'RKTs', 'bars', 'rice buns', or 'buns' and alternatively 'cakes', 'Marshmallow Treats', 'Marshmallow Squares', or 'Rice Krispies Squares' in Canada, and 'LCMs' in Australia) are a confection commonly made through binding Kellogg's Rice Krispies or another crisp ...
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Chocolate peanut butter butterscotch rice krispie treats
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