Description
These easy no-bake Scotcheroos are packed with the perfect combination of peanut butter, chocolate, and butterscotch. With a chewy, crispy base and a rich chocolate topping, they’re the ultimate quick treat!
Ingredients
Scale
For the Rice Krispies Layer:
- 6 cups crispy rice cereal (like Rice Krispies)
- 1 cup granulated sugar
- 1 cup light corn syrup (or honey)
- 1 cup creamy peanut butter
For the Chocolate Topping:
- 12 oz semi-sweet chocolate chips (high quality like Ghirardelli or Guittard)
- 12 oz butterscotch chips
Instructions
- Prepare Pan: Grease a 9×13-inch baking pan or line it with parchment paper.
- Make the Base: Add the rice cereal to a large mixing bowl. In a saucepan over medium heat, stir together sugar and corn syrup until it begins to bubble. Remove from heat and stir in peanut butter until smooth.
- Combine: Pour the peanut butter mixture over the cereal and stir until evenly coated. Press firmly into the prepared pan.
- Melt Chocolate: In a microwave-safe bowl, melt chocolate chips and butterscotch chips on low power for about 2 minutes, stirring every 30 seconds, until smooth.
- Assemble & Cool: Spread the melted chocolate mixture evenly over the cereal layer. Allow to cool completely before cutting into bars.
Notes
- Corn Syrup Alternative: Use honey instead of corn syrup for a natural sweetener.
- Chocolate Quality Matters: Use high-quality chocolate like Ghirardelli, Guittard, Callebaut, or Baker’s chocolate bars for the best melting consistency.
- Storage: Store in an airtight container at room temperature for up to 2 days for the best taste.
- Freezing: Freeze Scotcheroos for up to 3 months in a sealed container. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 292 kcal
- Sugar: 26g
- Sodium: 70mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 2mg