Scotcharoos are extra-soft peanut butter Rice Krispie bars topped with melted chocolate and butterscotch chips. These old-fashioned, no-bake treats are simple and nostalgic.
More Butterscotch Desserts: If you enjoy butterscotch, try Butterscotch Pudding Cookies, Pumpkin Butterscotch Muffins, Chocolate Chip Butterscotch Oatmeal Cookies, or classic Seven Layer Bars for more ways to use butterscotch chips and pudding.
What is a Scotcharoo?
Scotcharoos are a variation of classic Rice Krispie treats. Instead of relying on marshmallows, the base is made with a mixture of butter, sugar, corn syrup, and creamy peanut butter that coats the rice cereal for a soft, chewy texture with crispy crunch. The signature topping combines melted chocolate and butterscotch chips—hence the name “scotcharoos.”
According to historical sources, the first Scotcheroos recipe appeared on Rice Krispies boxes in the mid-1960s. They remain a popular homemade treat in parts of the Midwestern United States.
Recipe Features
Why these scotcharoos are worth making:
- Fast and easy — The recipe comes together quickly with minimal hands-on time. The only waiting is for the topping to set, which you can speed up in the fridge.
- No-bake — Everything is combined on the stovetop or in the microwave, so no oven is required.
- Irresistible — The chocolate-and-butterscotch topping elevates simple peanut butter rice cereal into a decadent bar everyone will reach for.
Ingredients
These bars require just a few pantry staples:
- Butter – Unsalted or salted, according to taste. Salted butter balances the sweetness well.
- Granulated sugar
- Light corn syrup – Prevents graininess and helps the mixture bind.
- Creamy peanut butter – Use a stable, no-stir peanut butter (Jif or Skippy style) for the best texture.
- Rice Krispies cereal
- Chocolate chips – Semi-sweet is preferred, but milk chocolate works too.
- Butterscotch chips
- Oil – Optional teaspoon of neutral oil (canola, vegetable, or coconut) to thin the melted topping if needed.
*Full ingredient amounts and step-by-step instructions are in the recipe card below.
How to Make Scotcharoos
Start by measuring the Rice Krispies into a large mixing bowl and preparing a 9×13-inch pan with cooking spray.
Make the peanut butter syrup:
- Combine butter, sugar, and corn syrup in a medium saucepan.
- Cook over medium-low heat, stirring often, until the mixture is hot and the sugar dissolves. Do not let it boil; if it starts to bubble at the edges, remove it from heat right away. The texture will change from thick and gritty to thin and smooth.
- Remove the pan from heat and stir in the peanut butter until fully incorporated.
For the Peanut Butter Rice Krispie Treats
- Pour the peanut butter mixture over the Rice Krispies and stir until evenly coated.
- Transfer the coated cereal to the prepared pan and press into an even layer. For a smoother top that’s easier to top, press gently with wax paper and a mini rolling pin or use lightly oiled hands.
For the Topping
The chocolate-butterscotch layer is what makes these scotcharoos special:
- Combine the chocolate chips, butterscotch chips, and oil (if using) in a heatproof bowl.
- Microwave at 50% power in 20-second intervals, stirring between each, until the chips are melted and the mixture is smooth.
- Pour the melted topping over the cereal layer and spread it evenly with an offset spatula. If you want a decorative swirl, gently marble the two melted components before they set. Chill in the refrigerator for 15–20 minutes to speed setting, then cut into squares.
These bars are soft, chewy, and satisfyingly retro—perfect for a no-bake dessert or snack.
How long are Scotcharoos good for?
Stored in an airtight container at room temperature, scotcharoos stay fresh for up to one week. They also freeze well: precut bars, layer them with parchment or wax paper, and freeze for 2–3 months. Thaw at room temperature before serving.
Tips and Alternatives
Secret to soft scotcharoos: Avoid boiling the sugar mixture. Cook over low to medium-low heat and remove the pan as soon as the mixture thins and the sugar dissolves. If it boils, the bars will become too hard.
Substitutions: If you don’t like butterscotch, swap those chips for peanut butter chips or more chocolate chips for a different flavor profile.
More Cereal Treats
If you like no-bake cereal bars, consider trying Oreo Rice Krispie Treats, Lucky Charms Treats, S’mores Krispie Treats, No Bake Rice Krispie Cookies, Biscoff Rice Krispie Treats, or Rainbow Rice Krispie Treats for other fun variations.
If you make this recipe, please leave a rating and comment below—thanks!
Scotcharoos
Ingredients
- 6 cups (160 g) Rice Krispies cereal
- 4 Tbsp (57 g) butter, unsalted or salted
- 1 cup (200 g) granulated sugar
- 1 cup (237 ml) light corn syrup
- 1 cup (264 g) creamy peanut butter, like Jif or Skippy
Topping:
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) butterscotch chips
- 1 tsp oil, optional for thinning (canola/vegetable/coconut)
Instructions
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Measure the Rice Krispies into a very large bowl. Spray a 9×13-inch baking dish with cooking spray and set aside.
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Place the butter, sugar, and corn syrup into a large saucepan.
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Cook over medium-low heat, stirring frequently, until hot and the sugar dissolves. Do not let it boil; remove from heat if it begins to bubble at the edges.
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Remove from heat and stir in the peanut butter until smooth and cohesive.
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Pour the peanut butter mixture over the Rice Krispies and stir to coat. Press into the prepared pan. Optional: use wax paper and a mini rolling pin to flatten the top for an even surface.
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For the topping: Place chocolate chips, butterscotch chips, and oil (if using) in a heat-safe bowl. Microwave at half power in 20-second bursts, stirring between intervals, until fully melted and smooth. Pour over the cereal layer and spread evenly. Chill 15–20 minutes to set, then cut into squares.
Notes
- Don’t like butterscotch? Substitute peanut butter chips or extra chocolate chips.
- Storage: Store in an airtight container at room temperature for up to 1 week. To freeze, layer precut bars with parchment or wax paper and freeze for 2–3 months.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
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*Originally published 9/13/2012. Post updated August 2023.