Scotcheroos Bars
Indulge in the irresistible sweetness of classic Scotcheroos Bars—a no-bake treat that combines crispy, chewy Rice Krispies with the rich flavors of creamy peanut butter and a luscious chocolate-butterscotch topping. Perfectly balanced between sweet and salty, these homemade dessert bars are ready in just 20 minutes, making them ideal for potlucks, family gatherings, or satisfying your snack cravings. With pantry staples like granulated sugar, light corn syrup, and peanut butter, this recipe is as easy to make as it is delicious. Each bite delivers a decadent blend of textures and flavors that’s sure to become a family favorite. Don’t forget to store the leftovers in an airtight container (if there are any!) to enjoy for days to come.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
Grease a 9x13-inch baking dish lightly with butter or nonstick cooking spray and set aside.
In a medium saucepan, combine the granulated sugar and light corn syrup. Heat over medium heat, stirring frequently, until the mixture comes to a gentle boil and the sugar is fully dissolved. Do not overcook as the mixture will harden too much later.
Remove the saucepan from heat and stir in the creamy peanut butter until the mixture is smooth and fully combined.
In a large mixing bowl, pour the peanut butter mixture over the Rice Krispies cereal. Stir with a large spatula until the cereal is evenly coated.
Press the mixture into the prepared baking dish, spreading it out evenly with the back of a spatula or your hands. Be gentle to avoid compacting the mixture too much.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave on medium power in 20-30 second intervals, stirring after each interval, until the chips are fully melted and smooth.
Pour the melted chocolate-butterscotch mixture over the cereal layer in the baking dish. Spread evenly with a spatula or the back of a spoon.
Allow the bars to cool at room temperature until the chocolate topping is set. For quicker results, refrigerate the dish for 15-20 minutes.
Once set, cut into bars and serve. Store leftovers in an airtight container at room temperature for up to 3-4 days.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 8 mg | 1% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 107 mg | 2% | |
*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.
