Chocolate Scotcheroos
Indulge in the irresistible sweetness of Chocolate Scotcheroos—an easy no-bake dessert that combines crispy, chewy, and rich layers all in one bite. This classic recipe features a base of crispy rice cereal coated in a luscious blend of peanut butter, sugar, and corn syrup, topped with a heavenly layer of melted semi-sweet chocolate and butterscotch chips. Ready in just 15 minutes of prep and cook time, these dessert bars are perfect for potlucks, parties, or an afternoon treat. The sweet-and-salty flavors paired with that satisfying crunch make Chocolate Scotcheroos a timeless favorite and the ultimate crowd-pleaser. Serve them straight from the fridge for a cool bite or at room temperature for gooey perfection!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
Grease a 9x13-inch baking dish lightly with cooking spray or butter and set aside.
In a medium saucepan over medium heat, combine the granulated sugar and light corn syrup. Stir constantly until the mixture comes to a light boil, ensuring the sugar is fully dissolved. Do not let it boil too long to avoid over-hardening the bars.
Remove the saucepan from heat and stir in the creamy peanut butter until fully combined and smooth.
In a large mixing bowl, pour the peanut butter mixture over the crispy rice cereal. Stir gently with a rubber spatula or wooden spoon until the cereal is evenly coated.
Press the mixture firmly and evenly into the prepared baking dish using the back of a spoon or your hands (lightly greased).
In a microwave-safe bowl, add the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
Spread the melted chocolate-butterscotch mixture evenly over the top of the pressed cereal layer using a spatula.
Allow the bars to cool at room temperature until the chocolate has set, about 1-2 hours. For faster cooling, place the pan in the refrigerator for 30-45 minutes.
Once set, cut into 16 squares or bar shapes and serve. Store any leftovers in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 41.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 10 mg | 1% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
