Easy No-Bake Scotcheroos: The Ultimate Peanut Butter, Chocolate, and Butterscotch Bar Recipe
These Scotcheroos are a simple no-bake treat that brings together the classic flavors of peanut butter, crispy rice cereal, and a dreamy topping of melted butterscotch and chocolate chips. They’re incredibly easy to make and perfect for a quick dessert, a family gathering, or a nostalgic snack!
Have you ever experienced the pure joy of a Scotcheroo? If you’ve never had the pleasure, prepare to be introduced to an absolute confectionery delight. Scotcheroos are essentially a more decadent and flavor-packed version of the classic rice krispie treat, elevated with the rich addition of peanut butter in the base and crowned with a luscious, melted mixture of chocolate and butterscotch chips. And yes, they are 100% irresistibly delicious – a true masterpiece of sweet, salty, and crunchy perfection.
One of the many reasons this Scotcheroo recipe is a perennial favorite is its delightful simplicity and convenience. They are completely no-bake, meaning you won’t even need to turn on your oven. This makes them an ideal dessert for any time of year, especially during warmer months when you want to avoid heating up your kitchen. Plus, they require just 6 basic, readily available ingredients that you likely already have in your pantry. This means you can whip up a batch for a quick treat or last-minute dessert whenever the craving strikes or unexpected guests arrive.
Beyond the straightforward process, I’m also excited to share some essential tips and tricks to ensure your homemade Scotcheroos turn out perfectly soft, chewy, and utterly delicious every single time. If you’re a fan of the timeless combination of peanut butter and chocolate, and adore the unique depth that butterscotch adds, then you are absolutely going to fall in love with this simple, delightful bar recipe!
What Exactly Are Scotcheroos?
Scotcheroos are a beloved no-bake dessert bar that originated in the 1960s, gaining popularity through Kellogg’s advertisements for their Rice Krispies cereal. They quickly became a staple at potlucks, family gatherings, and bake sales across America. The magic of a Scotcheroo lies in its distinct layers:
- A Chewy Peanut Butter Rice Krispie Base: This foundation is a sweet, sticky mixture of corn syrup, granulated sugar, and creamy peanut butter, all combined with crunchy crispy rice cereal. It’s the perfect balance of chewy and crisp.
- A Decadent Chocolate Butterscotch Topping: What sets Scotcheroos apart is their signature topping – a harmonious blend of melted semi-sweet chocolate chips and butterscotch chips. This combination creates a unique flavor profile that is both familiar and wonderfully distinctive, adding a rich, smooth finish to the bars.
Their enduring appeal stems from their ease of preparation, the satisfying textures, and the incredibly comforting flavor combination. They are a true testament to how simple ingredients can create something extraordinary.
Recipe Ingredients for Perfect Scotcheroos
As I mentioned earlier, you only need a handful of accessible ingredients to bring these amazing Scotcheroos to life. Each component plays a crucial role in achieving the desired texture and flavor. Let’s explore each of these 6 simple ingredients in more detail:
- Light Corn Syrup: This is the essential binding agent for the peanut butter rice krispie mixture. Beyond just holding everything together, corn syrup contributes to the chewy texture and helps prevent sugar crystallization, ensuring your bars stay soft and delicious. I strongly recommend using light corn syrup for the best results.
- Granulated Sugar: A standard ingredient, a full cup of granulated sugar works alongside the corn syrup to sweeten the base mixture, creating that irresistible sweet and salty contrast with the peanut butter.
- Creamy Peanut Butter: The heart of the Scotcheroo’s flavor! For the optimal texture and consistency in these bars, I highly recommend sticking with a creamy, “no-stir” peanut butter brand like Jif or Skippy. These types of peanut butter contain stabilizers that prevent oil separation, resulting in a smoother, more consistent base. While I haven’t personally tried crunchy peanut butter in this specific recipe, I believe it would also work fine if you prefer an added textural element, though it might make the base a bit harder to press. Natural peanut butters (the kind that separate) are generally not recommended as they can alter the final texture, making the bars too oily or crumbly.
- Crispy Rice Cereal: This provides the signature crisp and airy texture of the bars. Classic Rice Krispies are perfect, but any generic or similar crispy rice cereal will work just as well. Ensure your cereal is fresh to guarantee maximum crunch!
- Semi-Sweet Chocolate Chips: One half of the iconic topping duo. Semi-sweet chocolate provides a rich, balanced chocolate flavor that isn’t overly sweet, complementing the butterscotch beautifully.
- Butterscotch Chips: The other half of the magical topping! Butterscotch chips are what give Scotcheroos their distinctive, caramelized, and slightly savory sweetness. You’ll be using an equal mix of semi-sweet chocolate and butterscotch for the topping. However, if you have a strong preference, you can absolutely adjust the ratio or even use just semi-sweet chocolate chips for a chocolate-only topping, though it wouldn’t be a classic Scotcheroo.
Essential Equipment
To make this recipe a breeze, gather these basic kitchen tools:
- 9×13 Inch Baking Pan: Essential for shaping and chilling your bars.
- Large Saucepan: For melting the corn syrup and sugar base.
- Large Microwave-Safe Bowl: For melting the chocolate and butterscotch chips (or a double boiler).
- Spatula or Wooden Spoon: For mixing.
- Parchment Paper or Aluminum Foil: For easy removal and cleanup.
How To Make Scotcheroos: A Step-by-Step Guide
Crafting these delectable no-bake Scotcheroos is incredibly straightforward. Follow these steps for a perfectly textured and flavored treat:
Step 1: Prepare Your Baking Pan
Before you begin mixing, ensure your 9×13 inch baking pan is ready. Line the pan with parchment paper or aluminum foil, making sure to leave some overhang on the sides. This overhang acts as “handles” later, allowing you to easily lift the entire slab of Scotcheroos out of the pan for clean cutting and serving. This simple step will save you a lot of effort during cleanup!
Step 2: Cook the Syrup Base
In a large saucepan, combine the light corn syrup and granulated sugar. Place the saucepan over medium heat, stirring the mixture frequently to ensure the sugar dissolves evenly and doesn’t scorch. The key here is attentiveness: once the sugar is fully dissolved and the mixture just barely starts to boil, immediately remove the saucepan from the heat. This timing is crucial! If you allow the mixture to boil for too long, your finished Scotcheroos can become hard and rock-like instead of soft and chewy.
Step 3: Incorporate Peanut Butter and Cereal
Once the corn syrup and sugar mixture is off the heat, stir in the creamy peanut butter until it’s completely melted and thoroughly blended, creating a smooth and luscious base. Next, add the crispy rice cereal. I find it easiest to add half of the cereal first, mix it until it’s mostly coated, then add the remaining cereal and continue mixing. This method ensures all the cereal gets evenly coated with the sticky peanut butter mixture without being crushed, making for a consistent texture throughout your bars.
Step 4: Press into the Pan
Once all the cereal is coated, scoop the mixture into your prepared 9×13 inch pan. Now, it’s time to firmly press it down into one even layer. For best results, I recommend using the bottom of a dry or lightly greased measuring cup, or even a piece of wax paper, to press the mixture down. This helps create a compact and stable base without crushing the cereal too much. Be firm but gentle!
Step 5: Prepare and Spread the Topping
Set the pan with the pressed peanut butter mixture aside while you prepare the irresistible topping. In a large microwave-safe bowl, combine both the semi-sweet chocolate chips and the butterscotch chips. To melt them, microwave in 20-second increments, stirring thoroughly after each interval, until the mixture is completely melted and smooth. Alternatively, you can use a double boiler for a more controlled melting process. Once the topping is silky smooth, pour it evenly over the peanut butter base and spread it into a uniform layer with a spatula or the back of a spoon.
Step 6: Chill and Serve
Once the chocolate and butterscotch topping is spread, transfer the pan to the refrigerator. Let the bars chill for approximately 45 minutes, or until the topping is completely firm to the touch. This chilling time is essential for the topping to set properly and for the bars to hold their shape when cut. Once firm, use the parchment paper overhangs to lift the entire block of Scotcheroos out of the pan. Place it on a cutting board, slice into desired bar sizes, and they’re ready to enjoy! Store any leftovers at room temperature for the best texture.
Pro Tips for Perfect Scotcheroos Every Time
Achieving Scotcheroo perfection is easy with these insider tips:
- Line Your Pan: Always line your 9×13 inch pan with parchment paper or aluminum foil, leaving an overhang. This simple step makes removing the entire batch of bars incredibly easy and cleanup a breeze.
- The Syrup is Key: The most crucial tip for soft, chewy Scotcheroos is to remove the corn syrup and sugar mixture from the heat IMMEDIATELY once it starts to boil. Even a minute too long can result in rock-hard bars, so be vigilant!
- Choose the Right Peanut Butter: Opt for creamy, no-stir peanut butter (like Jif or Skippy) for the best results. Natural peanut butter tends to separate and can make the bars oily or crumbly.
- Press Firmly, Not Forcefully: When pressing the cereal mixture into the pan, apply firm, even pressure to create a compact base, but avoid crushing the cereal. Using the bottom of a measuring cup or a piece of wax paper over the mixture works wonders.
- Evenly Melt the Topping: Whether using a microwave or a double boiler, melt the chocolate and butterscotch chips gently. If microwaving, stir every 20 seconds to prevent scorching and ensure a smooth, spreadable consistency.
- Customize Your Topping: While the classic calls for both chocolate and butterscotch, feel free to adjust to your preference. You can use only semi-sweet chocolate chips, or even a mix of milk chocolate or dark chocolate, if you prefer. A sprinkle of sea salt flakes on top of the melted chocolate can also elevate the flavors!
- Optimal Storage Temperature: Scotcheroos are best stored at room temperature in an airtight container. If refrigerated, the base can become quite firm and hard. If you do chill them and find them too hard, let them come to room temperature for about 15-30 minutes before serving to soften them up.
- Clean Cuts: For neat slices, use a large, sharp knife. For even cleaner cuts, you can run your knife under hot water and wipe it dry between slices.
Serving and Storing Your Scotcheroos
Once your Scotcheroos are chilled and sliced, they are ready to be devoured! They make a fantastic addition to any dessert spread, a delightful afternoon pick-me-up with a cup of coffee or milk, or a satisfying sweet treat after dinner.
Storage: The best way to store Scotcheroos for optimal softness and flavor is in an airtight container at room temperature. They will stay fresh and delicious for up to one week. While you can refrigerate them, be aware that the cold temperature will make the bars significantly harder. If you prefer them chilled, let them sit out at room temperature for 15-30 minutes before serving to allow them to soften slightly.
Freezing Instructions: If you’d like to make a large batch or save some for later, Scotcheroos freeze wonderfully! Once the bars are completely set and sliced, arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until firm. Then, transfer them to a freezer-safe bag or an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply remove the desired number of bars from the freezer and let them thaw to room temperature on the counter for about 30-60 minutes.
Frequently Asked Questions About Scotcheroos
Q: Why are my Scotcheroos hard?
A: The most common reason for hard Scotcheroos is overcooking the corn syrup and sugar mixture. It’s crucial to remove it from the heat as soon as it begins to boil. Overcooking caramelizes the sugar too much, leading to a brittle texture.
Q: Can I use natural peanut butter?
A: It’s generally not recommended. Natural peanut butter (the kind that separates oil) has a different consistency than stabilized creamy peanut butter and can result in an oily, crumbly, or too-soft base. For best results, stick to creamy, no-stir varieties like Jif or Skippy.
Q: Can I skip the butterscotch chips?
A: You can, but then it won’t technically be a Scotcheroo! You can use an equal amount of semi-sweet chocolate chips (or another chocolate variety) to replace the butterscotch, creating a delicious chocolate peanut butter bar. However, the unique flavor of butterscotch is what defines a traditional Scotcheroo.
Q: How long do Scotcheroos last?
A: When stored in an airtight container at room temperature, Scotcheroos typically stay fresh and delicious for up to one week.
Q: Can I make these ahead of time for a party?
A: Absolutely! Scotcheroos are an excellent make-ahead dessert. You can prepare them a day or two in advance and store them at room temperature until serving. For longer storage, you can freeze them as described above.
More Irresistible Bar Recipes To Try!
If you loved these no-bake Scotcheroos, you’ll surely enjoy these other delightful bar recipes:
- No-Bake Chocolate Peanut Butter Bars
- Classic Rice Krispie Treats
- Magic Cookie Bars
- Chewy Blondie Bars
Scotcheroos
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Ingredients
- 1 cup (310 grams) light corn syrup
- 1 cup (200 grams) granulated sugar
- 1 and ½ cups (375 grams) creamy peanut butter
- 6 cups (180 grams) crispy rice cereal
- 1 cup (190 grams) semi-sweet chocolate chips
- 1 cup (190 grams) butterscotch chips
Instructions
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Line a 9×13 inch baking pan with parchment paper or aluminum foil, ensuring there’s an overhang on the sides for easy removal, and set aside.
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In a large saucepan, combine the corn syrup and granulated sugar. Cook over medium heat, stirring frequently. As soon as the sugar is dissolved and the mixture begins to boil, immediately remove it from the heat. Avoid overcooking to ensure soft bars.
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Stir in the peanut butter until it is completely melted and smoothly combined with the syrup mixture. Add half of the crispy rice cereal and mix until just coated. Then, add the remaining cereal and continue to mix until all the cereal is evenly coated.
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Scoop the cereal mixture into the prepared pan. Using the bottom of a measuring cup or a piece of wax paper, firmly press the mixture down into one even layer. Set the pan aside.
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Combine the semi-sweet chocolate chips and butterscotch chips in a large microwave-safe bowl. Microwave in 20-second increments, stirring well after each increment, until the chips are completely melted and the mixture is smooth. Pour the melted chocolate-butterscotch topping over the pressed cereal base and spread it out into one smooth, even layer.
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Transfer the pan with the bars to the refrigerator and chill for about 45 minutes, or until the topping is firm to the touch. Once set, use the parchment paper overhangs to remove the bars from the pan. Slice into desired bar sizes, and enjoy your delicious Scotcheroos!
Notes
Freezing Instructions: To freeze, slice bars into individual portions. Store them in a freezer-safe bag or airtight container (with parchment paper between layers) in the freezer for up to 3 months. Thaw to room temperature before serving for optimal enjoyment.
Peanut Butter Recommendation: For the best texture and consistency, I highly suggest using a creamy, no-stir peanut butter such as Jif or Skippy.