Delicious Scotcheroo Bars
This delicious and easy-to-make treat is a favorite, with its crunchy rice krispie base and chocolatey butterscotch topping. Whether you’re looking for a dessert to bring to a party or want a quick dessert after dinner, Scotcheroo bars will surely put a smile on everyone’s face. You can whip up this delectable dessert with just a few simple ingredients in no time.
Scotcheroo Bars are the unsung hero of the dessert world. They’re like a Rice Krispie Treat on steroids, with chocolate, butterscotch, and peanut butter thrown in for good measure.
Aside from the fact that Scotcheroos are so tasty, there are other reasons why they are a favorite in our house.
First, they’re easy to make – melt some sugar and corn syrup, stir in peanut butter and Rice Krispies, press it into a pan, and top with melted chocolate chips. It’s like a no-brainer recipe for deliciousness.
But beyond their simplicity lies their irresistible flavor – a perfect combination of sweet and salty from the chocolate and peanut butter combo that hits every taste bud just right.
If you’ve never had one before, stop what you’re doing and make some right now. Seriously, that other stuff can wait!
Ingredients for Scotcheroo Bars
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 6 cups Rice Krispies cereals
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butterscotch chips
Let’s Make Scotcheroos!
- Spray a 9 x 13 pan with pan spray.
- In a large pot, combine your granulated sugar and corn syrup. Place it over medium-high heat
and cook until all the sugar is dissolved, stirring continuously. - Remove the pot from the heat and mix in peanut butter. Gently mix in the cereal. Transfer the
the mixture to the 9 x 13 pan and gently press into an even layer. - In a medium mixing bowl, combine the semi-sweet chocolate chips and butterscotch.
Microwave for 30 seconds increments until all the chocolate has melted, stirring in between.
Spread the mixture over the Rice Krispies cereal. - Place them into the refrigerator for only thirty minutes for the chocolate to set up. Cut the
Scotcheroos into individual bars.
But Wait, I Have a Few Questions about Scotcheroo Bars:
- I don’t have any butterscotch chips. Can I use chocolate chips?
Whether you don’t have them on hand or don’t like the flavor of butterscotch chips, you can
use an extra cup of semi-sweet chocolate chips in place. You can also use peanut butter chips to
bring out more of that peanut butter flavor. - How do I store these, and how long are they good for?
They will be good for up to four days if stored in an airtight container at room temperature.
After four days, they will start to look at their chewy texture. - Can these be made with another cereal?
One popular option for an alternative to rice crispy cereal is Chex cereal. You can change the
cereal to suit your taste. I have made these before with cornflakes and special K. - Can I store these in the refrigerator?
You can, but you must bring them to room temperature before serving. - Can you make these like a traditional rice crispy treat with marshmallows instead of sugar and corn syrup?
If you have marshmallows, you can substitute the sugar and corn syrup for a 10-ounce bag of
mini marshmallows. You will gently melt those in the microwave in 30-second increments until
the marshmallows are completely melted. - I don’t have corn syrup on hand. Can I use dark corn syrup?
You can use it if you’re in a pinch, but it will change the flavor profile of these. If you don’t have
any, I recommend using marshmallows instead. - My scotcheroos came out very hard. What did I do wrong?
One common problem for a hard scotch a Roo is if you overcook the corn syrup and sugar
mixture. You’re just going to cook it until that sugar has dissolved. My sugar dissolved when it came up to a simmer, so I turned off the heat and removed it from the
stove. You want to ensure it doesn’t come up to a boil, or you will get into candy-making
temperatures. - Can I freeze the Scotcheroos?
Yes, to prevent freezer burn, I recommend wrapping them in plastic wrap and then a layer of
aluminum foil. They will last in the freezer for up to two months. When ready to serve them,
allow them to return to room temperature. - How do you remove them from the pan?
I like to run my knife underneath hot water, wipe it dry, and then run it around my
edges to help loosen the chocolate from the pan. Then I stick the knife into one corner and pop
the sheet of Scotchroos out. You can line the pan with parchment paper if you want an easier
way to remove them.
Scotcheroo Bars
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 6 cups Rice Krispie cereal
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Spray a 9 x 13 pan with pan spray.
- In a large pot, combine your granulated sugar and corn syrup. Place it over medium-high heat and cook until all the sugar is dissolved, stirring continuously.
- Remove the pot from the heat and mix in peanut butter. Gently mix in the cereal. Transfer the mixture to the 9 x 13 pan and gently press into an even layer.
- In a medium mixing bowl, combine the semi-sweet chocolate chips and butterscotch. Microwave for 30 seconds increments until all the chocolate has melted, stirring in between. Spread the mixture over the rice krispies.
- Place them into the refrigerator for only thirty minutes for the chocolate to set up. Cut the scotcheroos into individual squares.
Nutrition
More Rice Krispie Recipes
You may enjoy some of these other rice krispie treats.
