Scotcheroos are a classic dessert that is served at just about every party and potluck across the Midwest. A twist on Rice Krispy treats, this gooey dessert features peanut butter and butterscotch. Chocolate too, of course.
If you ever visit the Midwest, I encourage you to find these delicious Scotcheroos. Or, just make them in your own kitchen anytime! The flavor of peanut butter, butterscotch and chocolate just blend together to perfection and the bars are chewy and have a Rice Krispy like texture. It is Rice Krispy with a twist!
Peanut butter and chocolate are a classic partnership. Like in Chocolate Peanut Butter No Bake Cookies and Easy No Bake Peanut Butter Bars. Of course, Butterscotch Cheesecake Bars has such great flavor.
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Ingredients
- sugar
- corn syrup
- peanut butter - creamy or crunchy
- vanilla extract
- Rice Krispies - any brand cereal
- semi-sweet chocolate chips - can use milk chocolate chips
- butterscotch chips
Can the bars be frozen?
No, the bars can't be frozen, but they can be made about two days ahead of time. Be sure to wrap the pan with plastic wrap and foil to keep freshness.
Does crunchy or cream peanut butter matter?
The best part of these bars, besides the delicious chocolate butterscotch frosting, is that whichever you have on hand, crunchy or creamy peanut butter will work. The creamy is, well, smoother of course but the crunchy adds a bit more crunch and texture. Either will work well.
Cooking the scotcheroos
The sugar needs to dissolve with the corn syrup. Be sure to cook it at a low temperature and stir often. You do not want the sugar mixture to burn. Then the peanut butter and vanilla can be added however remove it from the heat first.
The Rice Krispies can be added after the peanut butter is added and stirred in. The Rice Krispies will need a little bit of muscle power to make sure it is stirred completely.
Let cool
The Scotcheroos don't have to cool when you put the frosting on. However, after the frosting, be sure to let the frosting and bars set to they will cut easier and hold their shape.
These bars are such a great thing to take to family dinners, potlucks or to just have around the house for a fun treat.
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📖 Recipe
Scotcheroos
Print PinEquipment
- 1 jellyroll pan
- 1 large pot
Ingredients
- 1 cup corn syrup
- 1 cup sugar
- 1 ½ cup peanut butter crunchy or creamy
- 2 teaspoon vanilla extract
- 6 cups Rice Krispies
For The Frosting
- 11 oz milk chocolate chips
- 11 oz butterscotch chips
Instructions
- Grease a 9x13 cake pan or a jellyroll pan (for thinner bars) with cooking spray.
- In a large saucepan, cook together the corn syrup and sugar. Cook on medium low heat until sugar is dissolved. Stirring often.
- Remove the pot from heat and stir in peanut butter and vanilla. Stir until mixed well.
- Stir in the Rice Krispy cereal.
- Press into greased pan until even. Set aside.
- In a small saucepan, melt together the chocolate chips and butterscotch chips over low heat, stirring often.
- Spread over bars. Let cool.
- Serve.
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