Scotcheroos are one of my favorite treats, and when I found out my husband had never had them before, I knew I had to make them for him. They are chewy, crunchy, and peanut buttery with a chocolate butterscotch topping. They’re great for cookouts, picnics, and potlucks, and with just six ingredients, they are super simple and easy to make.
- 6 cups Rice Krispies
- 1 cup peanut butter
- 1 cup sugar
- 1 cup corn syrup
- 1 1/2 cups butterscotch chips
- 1 1/2 cups milk chocolate chips
- Grease a 9x13 pan and set it aside.
- Measure out Rice Krispies into a large bowl and set aside.
- Mix the peanut butter, sugar, and corn syrup in a medium saucepan. Heat, stirring constantly, just until it starts to boil, then remove from heat.
- Pour the peanut butter mixture over the Rice Krispies and mix it in well. Then firmly press the peanut butter Rice Krispies into the greased 9x13 pan. Be careful as it will be hot!
- In a small saucepan, melt the chocolate chips and butterscotch chips. Alternatively, you can melt the chocolate and butterscotch chips in the microwave. Just be sure to only microwave for 20-30 seconds at a time, then stir to avoid burning your chips.
- Pour the chocolate butterscotch topping over your peanut butter Rice Krispies and use a spatula to spread the topping evenly.
- Let cool for 2-3 hours at room temperature or ~30 minutes in the fridge if you need them to cool quickly,
Make sure to only heat the peanut butter mixture just until it starts to boil.
I recommend cutting these at room temperature as they will be hard and difficult to cut if they are cold.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 137mgCarbohydrates: 49gFiber: 1gSugar: 40gProtein: 5g
Nutrition information is an estimate only.
Scotcheroos will last for 3-4 days at room temperature in an airtight container. They are best stored at room temperature because strong them in the fridge can make them hard and overly crispy. Can you freeze Scotcheroos? Scotcheroos freeze well. You can store them for 2-3 months in the freezer. Make sure to store with parchment paper between the bars so they don’t stick together.
Why Are My Scotcheroos Hard?
If your Scotcheroos are cold, they will be hard and difficult to eat. In addition, if you overboil the sugar mixture, that will make your Scotcheroos dry and crumbly or hard and overly crunchy. This is because the hotter the sugar mixture gets, the lower the water content and the higher the sugar content. This makes your Scotcheroos too hard once they cool.
How to Make Gluten-Free Scotcheroos
According to Kellog’s website, Rice Krispies are no longer gluten-free. They contain malt, which is made from barley and is not gluten-free. However, there are gluten-free cereals you can substitute for the Rice Krispies to make your Scotcheroos gluten-free*.
A gluten-free puffed rice cereal like Barbara’s Brown Rice Crisps, One Degree Brown Rice Crisps, Nature’s Path Crispy Rice Cereal will result in an outcome very similar to Scotcheroos made with Rice Krispies, but they are on the expensive side. Though they won’t be as similar in texture to the original Scotcheroos, there are cheaper cereal alternatives. You can use Corn Chex, Rice Chex, or Cheerios are all options for gluten-free Scotcheroos.
*Be sure to check the individual labeling for any cereal you purchase to ensure it’s gluten-free.
If you made this recipe, I’d love to hear about it! Please leave a review or a comment letting me know how things turned out. Happy baking!