Scotcheroos actually come from where I grew up in Iowa, so you know this recipe is the OG. Around the Midwest they're practically a cult classic!! If you grew up around the Midwest, you know exactly what happens when a pan of Scotcheroos shows up… Someone lifts the foil and immediately says, "Who made Scotcheroos!?!" Then they disappear faster than you made them.
If you’ve never had a Scotcheroos, you are in for a treat! They are a classic midwestern dessert made with a base of chewy peanut butter Rice Krispy treats that are topped with a creamy chocolate and butterscotch spread. If you need a no-bake dessert that EVERYONE will absolutely love, this Scotcheroo recipe is it!
Made these recently for our family Thanksgiving and everyone raved! They're just like my grandma's! Thank you! – Lauren
Why You’ll Love This Recipe
This is the ORIGINAL MIDWEST Scotcheroo Recipe from Iowa – no changes, no substitutions, no additions!
Just like your Grandma or your Mom made.
They are very easy to make and everyone LOVES them!
Chocolate, peanut butter, and a touch of butterscotch is such a great combo.
What Are Scotcheroos
Scotcheroos are a peanut butter Rice Krispy treat topped with a chocolate and butterscotch. It is a dessert or treat that you will commonly find in the Midwest.
The name Scotcheroo comes from one of the ingredients- butterscotch chips that are melted with chocolate chips and spread across the top. They were originally printed on the back of a box of Rice Krispies in the 1960’s.
They are made by mixing puffed rice cereal with a melted mixture of sugar, corn syrup, and peanut butter. It is then topped with a mix of melted chocolate chips and butterscotch chips. The bars are cut in squares and served as dessert.
6 Simple Ingredients for Scotcheroo Bars
You only need 6 ingredients to make these bars; 4 for the actual bars and 2 for the topping. If you have a well stocked baking cabinet and pantry you may have everything you need to make Scotcheroos!
Puffed Rice Cereal – this is basically Rice Krispies cereal, but any store brand will work. It is very important that you measure the puffed rice cereal exactly. If you over measure they will be too dry… if anything undermeasure.
Sugar – White sugar is what you need here, you will melt this into the corn syrup and peanut butter.
Corn Syrup – Make sure you get light corn syrup. I have had people use honey in it’s place and have reported no issues, but I have not tested that.
Creamy Peanut Butter – Any brand will do.
Semi-Sweet Chocolate Chips – The chocolate chips melt perfectly with the butterscotch chips for a great topping!
Butterscotch Chips – Don’t worry, your Scotcheroos don’t really taste like butterscotch. It just gives the topping a little depth of sweetness.
Thicker or Thinner Bars
There are two options when making this recipe (the Scotcheroos pictured in this post were made in a 9×13 pan.);
- 9×9 pan = thicker bars: This is a great option when you don’t need a lot of bars and you want a more indulgent treat.
- 9×13 pan = thinner or smaller bars: This is a good option when Scotcheroos are part of a larger dessert display (Christmas cookie platter). You can cut them into smaller bite sized pieces.
At my house during the holidays, we always make Scotcheroos in a big 9ร13 pan and just leave them on the counter (with a knife in the pan). That way everyone can walk by, slice off a little square treat, throughout the day. Somehow those "little pieces" add up fast, and before you know it the whole pan has disappeared.
How To Make Scotcheroos
If you are not a master baker then this is a super easy dessert bar to make. They make a great dessert for pot lucks, holidays, or gift giving (everyone loves a Scotcheroo). It would also be a great dessert to take for a Meal Train.
Step 1
Combine the corn syrup and sugar in a sauce pan over low- medium/low heat.
Let the sugar mixture warm on the stove top for a few minutes until the sugar dissolves. Off the heat stir in the peanut butter.
MOM’S TIP: Do not let the sugar mixture come to a rolling boil or your bars will be hard as a rock!
Step 2
Slowly stir in the puffed rice cereal by stirring in a cup at a time.
MOM’S TIP: Measure the puffed rice cereal well… don’t add extra or the bars will be dry. If anything add scant cups.
Step 3
Prepare your pan with non-stick spray. Pour the puffed rice cereal mixture into the pan and press into even layer.
MOM’S TIP: Wet your hands to press the mixture into the pan. By using wet hands the sticky cereal mixture will not stick to your hands.
Step 4
Melt the chocolate chips and butterscotch chips together in a sauce pan over medium low heat, stirring constantly.
MOM’S TIP: Don’t overheat the chocolate chips or the chocolate will “break” and become gritty.
Step 4
Spread over the bars and let cool and set before slicing.
MOM’S TIP: These are pretty rich, so I recommend cutting them in smaller squares than shown here. Cutting them into 20 squares makes a good size.
Storing
Store your Scotcheroos at room temp, covered for up to a week. But they will not last that long, promise!
Freezing
You can freeze your Scotcheroos as a block or cut into squares. Wrap in plastic wrap and foil or place in a freezer safe container. Keep for up to 3 months. Thaw at room temp before eating.
Scotcharoo Recipe Tips
- Do not boil the sugar and corn syrup together or the Rice Krispy Bars will be tough as nails.
- For thicker bars make this dessert in a 9×9 pan.
- This is a rich dessert so cut it into smaller squares than you would with traditional Rice Krispy Treats.
More CLassic Dessert Bar Recipes
Did you make this recipe?
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Original Scotcheroos Recipe
Equipment
- 9×13 baking dish or can use an 8×8 or 9×9 for thicker bars
- non-stick spray or oil
Ingredients
- 1 cup light corn syrup - (Karo Syrup)
- 1 cup sugar
- 1 cup smooth peanut butter
- 6 cups puffed rice cereal - (Rice Krispies)
Frosting
- 1 ยฝ cups semi-sweet chocolate chips
- 1 ยฝ cups butterscotch chips
Instructions
- Prepare a 9×13 pan by spraying it with non stick spray or rubbing it with oil.(or use an 8×8 or 9×9 pan for thicker bars)
- In a large sauce pot, over low to medium-low heat, warm the corn syrup and sugar together, about 3-4 minutes, until the sugar granules are dissolved.ย MOM'S TIP: Do not let the sugar mixture boil or your bars will be hard as a rock!1 cup light corn syrup, 1 cup sugar
- Off the heat stir in the smooth peanut butter until it is completely incorporated.1 cup smooth peanut butter
- Stir in the rice cereal, one cup at a time.MOM'S TIP: Measure the puffed rice cereal well… don't add extra or the bars will be dry. If anything add scant cups.6 cups puffed rice cereal
- Pour the mixture into the prepared 9×13 pan. With clean hands press the cereal mixture evenly into the pan.MOM'S TIP: wet your hands and the sticky cereal mixture will not stick to your hands.
- On the stove top in a small pot, over medium-low heat melt the chocolate chips and butterscotch chips together, stirring constantly.MOM'S TIP: Do not over heat the chocolate or it will "break" and become gritty.1 ยฝ cups semi-sweet chocolate chips, 1 ยฝ cups butterscotch chips
- Spread the melted chocolate/butterscotch over the cereal bars.Let the topping set up at least an hour before cutting.
- Cut the bars into squares for serving. This is a very rich dessert bar so cut them into smaller squares, approx. 20 bars.
Storing
- Keep the Scotcheroo Bars covered at room temp for up to 5 days… but I can promise you they won't last that long.
Freezing
- Wrap in plastic wrap and foil or place in a freezer safe container. Keep for up to 3 months. Thaw at room temp before eating.
