Scotcharoos

Scotcharoos are one of my favorite no-bake bars because they combine crispy rice cereal, creamy peanut butter, and a decadent chocolate-butterscotch topping. They’re chewy, crunchy, sweet, and a little salty, making them the perfect treat for parties, potlucks, or whenever I want a quick homemade dessert without turning on the oven.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and always a crowd-pleaser. I only need a few pantry ingredients, and the bars come together in about 15 minutes before chilling. The chewy peanut butter base pairs perfectly with the smooth chocolate-butterscotch topping, and I can cut them into small squares for sharing or keep them larger for a heartier treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 cup (235 ml) light corn syrup
▢1 cup (200 g) granulated sugar
▢¼ cup (57 g) butter (cut into 4 pieces)
▢1 ½ cup (375 g) creamy peanut butter
▢½ teaspoon vanilla extract
▢¼ teaspoon table salt
▢6 cups (175 g) crisped rice cereal
▢1 cup (170 g) semisweet chocolate chips
▢1 ⅓ cup (226 g) butterscotch chocolate chips (divided)
▢1 ½ teaspoons coconut oil or vegetable shortening optional

Directions

1. I start by greasing a 9×13-inch baking dish or lining it with parchment paper.
2. In a large saucepan, I combine the corn syrup, sugar, and butter. I heat over medium until the mixture just begins to boil, then remove it from the heat right away to avoid making the bars too hard.
3. I stir in the peanut butter, vanilla, and salt until smooth.
4. I gently fold in the crisped rice cereal until it’s evenly coated, then press the mixture firmly into the prepared baking dish.
5. For the topping, I melt the semisweet chocolate chips, 1 cup of the butterscotch chips, and the coconut oil (if using) in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
6. I spread the melted topping evenly over the cereal mixture.
7. I sprinkle the remaining ⅓ cup butterscotch chips on top for extra flavor and decoration.
8. I let the bars cool at room temperature or refrigerate briefly until set, then cut them into squares.

Servings and Timing

This recipe makes about 24 squares, depending on how large I cut them. It takes me around 15 minutes to prepare and another 30–60 minutes to let the topping set before serving.

Variations

I sometimes swap the semisweet chocolate for milk chocolate if I want a sweeter topping. I can also add chopped peanuts or mini marshmallows to the cereal mixture for extra texture. For a salted twist, I sprinkle flaky sea salt on top before the chocolate sets. If I want a holiday version, I melt white chocolate and drizzle it over the finished bars.

Storage/Reheating

I store Scotcharoos in an airtight container at room temperature for up to 4 days. If I want them to last longer, I keep them in the refrigerator for up to a week. They also freeze well for up to 2 months; I just separate the layers with parchment paper. These bars don’t need reheating, but I like to let chilled ones sit out for a few minutes before eating so they soften slightly.

FAQs

Why are my Scotcharoos hard?

They usually turn out hard if I boil the sugar mixture too long. I remove it from the heat as soon as it starts bubbling.

Can I use natural peanut butter?

I prefer regular creamy peanut butter because natural peanut butter can separate and make the bars crumbly.

What size pan should I use?

A 9×13-inch pan works best, but I can use a smaller pan for thicker bars.

Can I make these without corn syrup?

Yes, I can substitute honey or brown rice syrup, though the texture and flavor will be slightly different.

Do Scotcharoos need to be refrigerated?

No, I usually keep them at room temperature, but refrigerating makes them firmer and extends freshness.

Can I use a microwave for melting the topping?

Yes, I melt the chocolate and butterscotch chips in 30-second bursts, stirring each time until smooth.

How do I keep them from sticking to the pan?

I line my pan with parchment paper or lightly grease it with butter or nonstick spray.

Can I double the recipe?

Yes, I just use a larger pan or make two separate batches.

How do I cut neat squares?

I wait until the topping is fully set, then use a sharp knife warmed with hot water and wiped dry.

Can I add mix-ins to the cereal base?

Yes, I like adding chopped nuts, coconut flakes, or mini candies for extra flavor.

Conclusion

Scotcharoos are one of the easiest desserts I can make, and they always disappear quickly. I love the chewy peanut butter base paired with the chocolate-butterscotch topping it’s a nostalgic treat that never fails to impress. Whether I’m making them for a party, a bake sale, or just to satisfy a sweet craving, these bars are always a hit.

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