No Cook Scotcheroos Peanut Butter Rice Crispy Treats
Satisfy your sweet tooth with these irresistibly easy No Cook Scotcheroos Peanut Butter Rice Crispy Treats! Made with just six pantry-friendly ingredients, this no-bake dessert combines crispy rice cereal, creamy peanut butter, and a luscious chocolate-butterscotch topping for a treat that's gooey, chewy, and downright indulgent. Perfect for busy days, this recipe comes together in just 15 minutes of prep time without the need for any cooking or stovetop work. Simply mix, layer, and chill to create these decadent squares that are sure to be a hit at parties, potlucks, or as an afternoon snack. Whether you're celebrating or just craving something sweet, these scotcheroos make the ultimate quick and easy dessert.
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Recipe Information
Ingredients
- 6 cups crispy rice cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
Prepare a 9x13-inch baking pan by lightly greasing it or lining it with parchment paper for easy removal later.
In a large microwave-safe bowl, combine the light corn syrup and granulated sugar. Microwave on high for 1 minute, then stir to combine.
Continue microwaving the mixture in 15-second intervals, stirring after each interval, until the sugar is fully dissolved and the mixture is smooth (do not allow it to boil).
Stir in the creamy peanut butter until the mixture is well combined and smooth.
Add the crispy rice cereal to the bowl and gently fold it into the peanut butter mixture until all the cereal is evenly coated.
Transfer the mixture into the prepared baking pan. Press it down firmly and evenly with a spatula or the back of a spoon to create a flat layer.
In a separate microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring after each interval, until the mixture is fully melted and smooth.
Pour the melted chocolate-butterscotch mixture over the crispy rice layer and spread it evenly with a spatula.
Allow the Scotcheroos to cool at room temperature for 1-2 hours, or until the topping is set. For quicker results, place the pan in the refrigerator for 30 minutes.
Once set, cut into 12 squares or desired serving sizes and enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 54.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 13 mg | 1% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 171 mg | 4% | |
*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.
