These chewy, bakery-style scotcheroos are a family favorite and the perfect no bake dessert! They're like peanut butter rice krispies treats....but so much better!
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Why these are the BEST soft scotcheroos
- Thick & Chewy: The trick to achieving a soft and chewy bar is not to overcook the peanut butter mixture. In other words, don't let it boil!
- Perfect Texture (without getting hard!): My little secret to achieving the perfect compact, yet chewy texture is to crush one cup of the rice cereal. This helps fill in the gaps without having to press them down too firmly (which can make them too hard).
- Thick Layer of Chocolate & Butterscotch: We're using two entire bags of chips for these to give them a thick chocolate layer - this is non-negotiable in my opinion!
Ingredient Notes & Substitutions
This no bake scotcheroos recipe uses simple ingredients that you can find at the grocery store!
- Crispy rice cereal: You can use name-brand or store-bought, although I do prefer the texture of real Rice Krispies for these. You only need 1 box to make these.
- Creamy peanut butter: I usually just use JIF but you can use any creamy peanut butter. Don't use natural peanut butter for these, as they will be too oily.
- Unsalted butter: While many classic scotcheroo recipes don't include this, this will help keep the mixture soft and prevent it from crystallizing and becoming rock hard. You can use salted, just omit the added salt.
- Light corn syrup: This is what gives it that irresistible chewy texture (and fun fact, it's not the same thing as high fructose corn syrup!). I recommend using Karo Syrup brand for best results but you can use generic brand, if needed.
- Vanilla extract: Because of how few ingredients there are, I like using pure vanilla extract for these but imitation also works.
- Semi-sweet chocolate chips: Use a chocolate chip that tastes good plain; I generally lean towards Ghirardelli, Hershey's, Guittard, or Costco brand (I'm not a fan of Nestle for these). You can also use milk or dark chocolate chips, if desired.
- Butterscotch chips: You can find these in the baking aisle by the chocolate chips. You can use any brand but I made these with Guittard brand and they were unreal creamy and had the best butterscotch flavor.
- Flaky sea salt: Optional, if you want to add a little extra pizzazz!
How to Make Scotcheroos
Follow these picture step-by-steps to achieve the perfect scotcheroo bars!
Step 1: Crush 1 cup Cereal
In a small ziploc bag, crush 1 cup of rice crispy cereal. Measure out the remaining 7 cups in a large bowl, combine with the 1 cup of crushed, and set aside.
Tip: Crushing this small amount will help achieve a chewy & compact texture.
Step 2: Cook Mixture
- Spray a 9x13 pan with nonstick cooking spray and line with parchment paper, leaving an inch overhang on each of the long sides. This will help you lift the bars out of the pan to cut later.
- In a large saucepan, add granulated sugar (1 cup), light corn syrup (1 cup), creamy peanut butter (1 ¼ cups), and unsalted butter (¼ cup, i.e. ½ stick). Stir constantly on medium-low heat until the mixture is combined and *just* starts to gently bubble. It's important not to let it actually boil or it will result in rock-hard bars!
- Remove from heat and stir in vanilla extract (2 teaspoons), and salt (¼ teaspoon). The vanilla will cause the mixture to bubble, so be careful.
Tip: You want to mix until the sugar dissolves and starts to produce tiny bubbles. If you let it boil, they will get too hard!
Step 3: Mix in Cereal
Stir in rice crispy cereal (7 cups whole + 1 cup crushed) until fully coated.
Step 4: Press into Pan
Press cereal mixture into prepared 9x13 pan and lightly press down until smooth.
Step 5: Melt Chocolate Chips
In a medium-sized microwave-safe bowl, microwave semisweet chocolate chips (1 ¾ cups, i.e. one 12-ounce bag) and butterscotch chips (1 ¾ cups, i.e. one 12-ounce bag) in 30-second intervals at 50% power, stirring in between each interval (even if they're not melted, still stir!).
Step 6: Top & Refrigerate
Stir until smooth and all chips are melted. Pour melted chocolate butterscotch topping over slightly cooled cereal bars and spread until smooth. Top with flaky sea salt for an extra touch.
Refrigerate for 30-60 minutes, or until chocolate mixture is firm. This is crucial for getting clean cuts.
Step 7: Cut
- Lift bars out of pan with the parchment, then use a large knife to press down in one solid motion. Wipe crumbs off knife between cuts for the smoothest cuts. Cut them in 12 for large squares or 24 for small squares.
- Store in an airtight container for 4-5 days.
Tips & Variations
- Don't overcook: After having made one too many hard scotcheroos over the years, the secret is truly not to let the mixture boil (more than a few bubbles) before removing it from the heat.
- Refrigerate before cutting: Ensuring the chocolate topping is firm & hardened is crucial for getting clean cuts.
- Make a smaller batch: You can cut these in half and press into a 9x9 pan or even split the recipe in thirds and press into a loaf pan!
Storage & Freezing
- Storage: These are best within 2-3 days but can be stored in an airtight container for up to 5 days. These are easy dessert bars to make ahead since they don't require refrigeration and will stay chewy for days!
- Freezing: I don't recommend freezing these.
Frequently Asked Questions:
I don't suggest doing this, as the corn syrup is crucial for the soft & chewy texture. You can try using honey but I would start with using half the amount; just know that the taste & texture will not be the same.
Two things! First off, the topping I used in the photos here were made from Guittard butterscotch & chocolate chips. The higher-quality chips definitely produced a smooth texture! The other thing that helps is that after you spread it on, to gently tap the pan on the counter to help it flatten out and pop any air bubbles.
No, I don't recommend it for this recipe or your bars will be very oily.
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Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Best Chewy Scotcheroos
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 ¼ cups creamy peanut butter
- ¼ cup unsalted butter
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 8 cups Rice Krispie Cereal divided (we're crushing 1 cup)
- 1 ¾ cups semisweet chocolate chips (i.e. 12 ounce bag)
- 1 ¾ cups butterscotch chips (i.e. 12 ounce bag)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a small ziploc bag, crush 1 cup of rice krispy cereal. Measure out the remaining 7 cups in a large bowl, combine with the 1 cup of crushed, and set aside.
- Grease and line a 9x13 pan with parchment paper.
- In a large pot, add granulated sugar (1 cup), light corn syrup (1 cup), creamy peanut butter (1 ¼ cups), and unsalted butter (¼ cup). Stir constantly on medium-low until the mixture *just* starts to gently bubble. It's important not to let it actually boil or it will result in rock-hard bars!
- Remove from heat and stir in vanilla extract (2 teaspoons), and salt (¼ teaspoon).
- Stir in rice krispy cereal (7 cups whole + 1 cup crushed) until fully coated.
- Press cereal mixture into prepared 9x13 pan and lightly press until smooth.
- In a medium-sized microwave safe bowl, microwave semisweet chocolate chips (1 ¾ cups, i.e. one 12-ounce bag) and butterscotch chips (1 ¾ cups, i.e. one 12-ounce bag) in 30 second intervals at 50% power, stirring in between each interval (even if they're not melted, still stir each time!).
- Stir until smooth and all chips are melted. Pour over slightly cooled cereal bars and spread until smooth. Top with flakey sea salt for a extra touch.
- Refrigerate for 30-60 minutes, or until chocolate mixture is firm. This is crucial for clean cuts.
- Lift bars out of pan with the parchment, then use a large knife to press down in one solid motion. Wipe crumbs off knife between cuts for the smoothest cuts.
- Store in an airtight container for 4-5 days.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Absolutely delicious and chewy, easy to make and follow the recipe, flaky salt just brings it all together. So good and a huge hit with my kids and coworkers!! Love this recipe and it will be my go-to when I want scotcheroos!!
Thank you so much for taking the time to leave a review, Kristy! I'm so glad to hear everyone enjoyed the recipe!
I made these for the July Baking Challenge and they were so good! I've never made Scotcheroos before because I have a kid with a nut allergy. However, when I saw this recipe I decided to try it using sunbutter. It turned out perfectly! We gobbled these up, they are so delicious. Easy to make, too!
So happy to hear you enjoyed this recipe so much, April! Thank you so much for leaving a review!
Would highly recommend this recipe. The tips for not overcooking the peanut butter mixture was spot on. The vanilla and a little bit of sea salt add some great flavor. Because of gluten free, I used different gluten-free crisp rice. Still turned out perfect! This will definitely be my go-to recipe for scotch-a-roos!
So glad to hear you enjoyed this recipe, Mandy! Thank you so much for taking the time to leave a review, I really appreciate it!
The bars turned out really well, I appreciate the extra tips of what to look for in both the steps. I will cut back a bit on the topping next time, maybe do 3/4 or 1/2 the amount of chips in the topping. That is just my preference. I like how the bars turned out, nice and chewy.
So glad to hear you enjoyed this recipe, Kat! Thank you so much for leaving a review!
Easy to follow; not much time to make!
Thank you so much for leaving a review, Valerie!
My husband loves scotcheroos and I decided to make him a batch and to try out this recipe.
My store did not have butterscotch chips so I replaced them with receese peanut butter chips and my husband really liked the way these turned out.
He said that that they were soft and chewy and that he now would rather have the receese chips instead of the butterscotch chips.
Please keep this recipe and I told him that I already have it saved in my Pinterest account under No Bake Bars.
So glad you guys enjoyed this recipe, Theresa! Sounds like I'll have to try it out with PB chips sometime - thank you so much for leaving a review!
I made these to take to a event.. They turned our perfect !!
I'm so glad the scotcheroos were perfect for your event, Sherry! They are one of my favorites. Thanks so much for taking time to leave a review!
I tried these a couple years ago, and they turned out rock hard with the rice krispies horribly stale... Reading your recipe now I definitely think it was bc the last instructions told me to boil the mixture for ten minutes! Can't wait to try this again with your method!
These are one of my favorites! I hope you love them! If you make them, definitely report back and let me know how they turned out!
These are perfect. Love that they are soft, but chewy. Great instructions. Thanks!
Thank you so much for leaving a review, Kate!
Saw these on Tik tok and tried them out as a treat for my coworkers! They are now requested frequently and I’ve added them to my holiday cookie boxes for friends and family!
This makes me so happy, Tessa!! I'm so glad the Scotheroos have become a staple with your friends and family. Thanks so much for taking time to leave a review!