Description
Scotcharoos are a delicious no-bake treat featuring crunchy Rice Krispies coated in a rich peanut butter mixture and topped with a smooth layer of melted chocolate and butterscotch chips. This easy-to-make dessert combines sweet, salty, and nutty flavors with a satisfying crispy texture, perfect for parties, potlucks, or an anytime snack.
Ingredients
Scale
Base
- 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)
Topping
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 tsp oil (optional, canola, vegetable, or coconut oil – for thinning)
Instructions
- Prepare the Rice Krispies and pan: Measure 6 cups of Rice Krispies cereal into a very large bowl. Spray a 9×13-inch baking dish with cooking spray and set it aside.
- Make the syrup base: In a large saucepan, combine 4 tablespoons butter, 1 cup granulated sugar, and 1 cup light corn syrup. Cook over medium-low heat, stirring frequently until the mixture is hot and the sugar is fully dissolved. Do not let it boil; it may lightly simmer and bubble at the edges, so remove it promptly once this happens. The mixture will change from thick and gritty to thin and runny.
- Add the peanut butter: Remove the pan from heat and immediately stir in 1 cup creamy peanut butter until melted and well combined, forming a cohesive mixture.
- Combine with Rice Krispies: Pour the peanut butter mixture over the Rice Krispies cereal and stir thoroughly to coat all the cereal evenly. Transfer the mixture into the prepared baking dish and spread it into an even layer. Optionally, use wax paper and a mini rolling pin or your hands to press down and flatten the top for a smoother surface.
- Melt the topping: In a heat-safe bowl, combine 1 cup semi-sweet chocolate chips, 1 cup butterscotch chips, and 1 teaspoon of oil (optional, to thin). Microwave the mixture at half power in 20-second intervals, stirring between each, until fully melted and smooth.
- Apply the topping: Pour the melted chocolate and butterscotch mixture evenly over the peanut butter Rice Krispies layer. Use an offset spatula to spread it smoothly across the pan. Optional: For a decorative swirled effect, use a spatula or toothpick to swirl the topping.
- Set and serve: Allow the chocolate topping to set at room temperature or speed up the process by placing the pan in the refrigerator for 15-20 minutes. Once set, cut the Scotcharoos into squares and enjoy.
Notes
- Be careful not to let the sugar mixture boil; it should be just hot with dissolved sugar.
- Using wax paper and a rolling pin helps achieve a smooth, even top layer before adding chocolate.
- Adding oil to the melting chips thins the topping for easier spreading.
- Refrigerating helps the chocolate set faster and makes cutting easier.
- Store Scotcharoos in an airtight container at room temperature or in the fridge for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Keywords: Scotcharoos, peanut butter treats, Rice Krispies bars, no-bake dessert, chocolate butterscotch bars, easy snack
