Introduction

Scotcharoos are a classic no-bake treat combining crispy rice cereal, peanut butter, and a luscious layer of melted chocolate and butterscotch chips. They’re perfect for a quick dessert or a sweet snack that’s both chewy and crunchy.

The image shows a dessert cut into equal square pieces arranged in a baking dish with a white marbled texture beneath. Each piece has two layers: the bottom layer is golden brown with a crunchy, crispy texture like rice cereal mixed with a gooey substance, while the top layer is smooth milk chocolate with wavy swirl patterns creating a shiny, rich surface. One square piece is lifted by a white spatula, highlighting the clear separation between the two layers. In the background, there are small bowls and other blurred objects on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Rice Krispies cereal
4 Tbsp butter (unsalted or salted)
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter (like Jif or Skippy)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 tsp oil (optional, for thinning – canola, vegetable, or coconut)

Instructions

Step 1: Measure the Rice Krispies into a very large bowl. Spray a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: Place the butter, sugar, and corn syrup into a large saucepan.
Step 3: Cook over medium-low heat, stirring frequently, until the mixture is hot but NOT boiling and the sugar is dissolved. It may simmer lightly and bubble at the edges—remove from heat immediately when this happens. The mixture will change from thick and gritty to thin and runny.
Step 4: Remove from heat and add the peanut butter. Stir until the peanut butter melts and the mixture is smooth and cohesive.
Step 5: Pour the peanut butter mixture over the crispy rice cereal and stir until evenly coated. Transfer to the prepared pan and spread into an even layer. Optionally, use wax paper and a mini rolling pin or your hands to flatten the top for a smoother finish.
Step 6: For the topping, place chocolate chips, butterscotch chips, and oil (if using) in a heat-safe bowl. Microwave at half power in 20-second intervals, stirring between each, until fully melted and smooth.
Step 7: Pour the melted chocolate mixture evenly over the peanut butter rice krispie layer. Spread with an offset spatula. Allow to set, placing the pan in the fridge for 15-20 minutes to speed up setting if desired. Once set, cut into squares and serve.

Tips & Variations

Use creamy peanut butter for a smoother mixture; chunky peanut butter will change the texture.
If you prefer, substitute light corn syrup with honey or maple syrup for a different sweetness profile.
Adding a small amount of oil to the chocolate melt helps achieve a glossy, easier-to-spread topping.
For a nut-free version, try sunflower seed butter instead of peanut butter.

Storage

Store Scotcharoos in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. If refrigerated, let them sit at room temperature for a few minutes before serving to soften slightly. Scotcharoos do not freeze well due to the chocolate topping.

How to Serve

The image shows several square bars laid out on a white marbled surface. Each bar has two layers: the bottom layer is a light golden crispy rice cereal with a rough texture, and the top layer is a smooth, glossy milk chocolate with swirling patterns creating a wavy design. The edges of the bars are cleanly cut, highlighting the contrast between the textured base and the creamy top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cereal?

Yes, you can substitute Rice Krispies with other puffed rice cereals, but the texture and flavor might vary slightly. Avoid cereals that are too dense or sticky.

How do I prevent the chocolate topping from cracking?

Make sure to melt the chocolate gently and add a bit of oil, which helps keep the topping smooth and less prone to cracking as it cools.