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+ servings
Scotcheroos on a pink background


Course Dessert
Cuisine American
Rice krispies, peanut butter, chocolate and butterscotch chips come together in these delicious and easy no-bake bars.
Prep Time 20 mins
Total Time 20 mins
Servings 18 servings


  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies Cereal or other puffed rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips


  • Prepare a 9x13 baking pan with non-stick cooking spray, then set aside.
  • Combine corn syrup and sugar in a medium saucepan. Cook on medium heat, stirring frequently, until the sugar dissolves and the mixture just starts to boil. Once it starts bubbling, immediately remove from heat.
  • After removing the mixture from heat, add in the peanut butter and mix well. Once the mixture is well combined, stir in the rice cereal and stir well until it’s all coated. Scoop the mixture into the prepared baking pan and spread the mixture evenly throughout the pan.
  • Melt your chocolate and butterscotch chips together. This can be done in a saucepan over low heat, with constant stirring. You can also do this in the microwave, just take care not to overheat the chocolate, which will cause it to seize. I recommend placing in a microwave safe bowl and microwaving for 30 seconds at half power, giving a good stir, then repeating. It’ll take a few minutes, but the stopping and stirring step helps make sure you don’t overcook the chocolate.
  • Spread the chocolate mixture over the rice krispies layer. You’ll want to give the chocolate topping 1-2 hours to firm up for the best results. Once the chocolate has firmed up, you can cut the bars. I usually cut them into about 18 bars, but you could cut them even smaller.


Before measuring your corn syrup and peanut butter, give your measuring cups a light spray with non-stick cooking spray. This will help them easily come out of the measuring cups.
You can store your scotcheroos for up to a week. Keep in an air tight container at room temperature. You can store them in the fridge, but this can make them harden.
Make sure to remove the sugar and corn syrup from heat as soon as it starts to boil. If the mixture boils for a bit, the bars won’t be as soft as they are intended to be. Cooking the mixture too long leads you down the road to making hard candy with it.


Calories: 311kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 162mg | Fiber: 2g | Sugar: 39g | Vitamin A: 635IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 4mg
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