Best Scotcheroos Recipe

Introduction

Best Scotcheroos Recipe delivers everything you want in a classic no-bake treat—chewy, peanut-buttery cereal bars topped with a smooth, rich layer of chocolate and butterscotch. This Midwest favorite is quick to make, requires zero oven time, and hits the perfect balance of sweet, salty, and nostalgic comfort. Ideal for potlucks, bake sales, and weeknight desserts, scotcheroos are dependable, crowd-pleasing, and irresistibly addictive.

Why you’ll love this recipe

• No-bake and ready fast
• Pantry-friendly ingredients
• Perfect chewy texture with glossy topping
• Easy to scale for crowds
• Kid- and adult-approved classic

Ingredients (makes 9×13-inch pan)

Base

• 6 cups crispy rice cereal
• 1 cup creamy peanut butter
• 1 cup granulated sugar

• 1 cup light corn syrup

Topping

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Essential Tools and Equipment

• Medium saucepan
• Large mixing bowl
• Rubber spatula
• 9×13-inch baking dish
• Parchment paper or nonstick spray

Step-by-step process (detailed)

1. Prepare the pan

Line a 9×13-inch baking dish with parchment paper or lightly grease it. This ensures easy removal and clean slicing later.

2. Measure the cereal

Place crispy rice cereal in a large heatproof mixing bowl. Set aside so it’s ready the moment the syrup mixture is finished.

3. Heat sugar and corn syrup

In a medium saucepan over medium heat, combine sugar and corn syrup. Stir constantly until the mixture just begins to bubble around the edges. Do not bring to a full boil—overheating makes the bars hard.

4. Add peanut butter

Remove the pan from the heat and immediately stir in the peanut butter until fully melted and smooth. The mixture should be glossy and pourable.

5. Combine with cereal

Pour the warm peanut butter mixture over the cereal. Using a spatula, gently fold the cereal until it is evenly coated.

6. Press into the pan

Transfer the mixture to the prepared pan. Press gently into an even layer using a spatula or lightly greased hands. Do not pack tightly—light pressure keeps the bars chewy.

7. Melt the topping

In a microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth.

8. Spread the topping

Pour the melted chocolate-butterscotch mixture over the cereal base. Spread evenly with a spatula to fully cover the surface.

9. Set and slice

Let scotcheroos cool at room temperature for 30–45 minutes, or refrigerate for 20 minutes until set. Slice into bars and serve.

Mistakes to avoid

• Boiling the syrup — hard, brittle bars
• Over-pressing the base — dense texture
• Overheating chocolate — grainy topping
• Refrigerating too long — overly firm bars
• Cutting before set — messy slices

Variations of the Best Scotcheroos Recipe

• Extra Chocolate — increase chocolate chips to 1½ cups
• Dark Chocolate — swap semi-sweet for dark chocolate
• Salted — sprinkle flaky sea salt on top
• Crunch Boost — add chopped peanuts
• Gluten-Free — use certified gluten-free rice cereal

Tips for storage & make-ahead

• Store airtight at room temperature up to 3 days
• Refrigerate up to 1 week for firmer bars
• Do not freeze (texture suffers)
• Slice with a warm knife for clean edges

Frequently Asked Questions

Why are my scotcheroos hard?
The syrup was overheated or boiled too long.

Can I use natural peanut butter?
Not recommended—it separates and affects texture.

Can I halve the recipe?
Yes—use an 8×8-inch pan.

Do these need refrigeration?
No, but chilling helps them set faster.

Conclusion

Best Scotcheroos Recipe proves that simple, no-bake desserts can still deliver big flavor and nostalgia. With chewy peanut butter cereal and a smooth chocolate-butterscotch topping, these bars are fast, foolproof, and universally loved. Keep this recipe handy—it’s one you’ll make again and again.