Best Scotcheroos Recipe

When I think of childhood potlucks, bake sales, or church gatherings, scotcheroos always come to mind. 

These chewy bars packed with peanut butter, Rice Krispies, chocolate, and butterscotch are a Midwestern classic for good reason — they’re simple to make, no-bake, and everyone loves them.

The first time I made scotcheroos, I was surprised at how quickly they came together. No oven, no waiting for things to bake — just a stovetop mixture and a topping of melted chocolate and butterscotch chips. 

They’re the kind of dessert that disappears from the pan faster than you expect. If you’ve never tried scotcheroos before, get ready for a new go-to recipe.

Ingredients You’ll Need

For a 9×13-inch pan (about 20–24 bars):

• 1 cup of honey or maple syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Optional garnish: flaky sea salt sprinkled on top (balances the sweetness beautifully).

How to Make Scotcheroos

Grease a 9×13-inch pan with butter or nonstick spray, or line it with parchment paper for easy removal.

Make the Syrup

In a large saucepan, combine the corn syrup and sugar over medium heat. Stir constantly until the sugar dissolves and the mixture just begins to bubble.

 Don’t let it boil hard — overcooking here can make your bars too hard instead of chewy.

Stir in the Peanut Butter

Remove the pan from the heat and stir in the peanut butter until smooth.

Add the Cereal

Pour in the Rice Krispies and stir gently until the cereal is fully coated. Transfer the mixture into your prepared pan and press it down evenly. A buttered spatula or parchment paper works well to prevent sticking.

Make the Topping

In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Heat in 30-second bursts, stirring between each, until smooth and melted.

Spread and Set

Pour the melted chocolate-butterscotch mixture over the cereal layer, spreading it evenly with a spatula. Let the bars sit at room temperature until the topping sets, about 1–2 hours. For faster results, you can refrigerate them, but bring them back to room temperature before serving so the topping isn’t too hard.

Slice and Enjoy

Once the topping is firm, cut into squares or rectangles. Serve and watch them disappear.

Why You’ll Love This Recipe

Scotcheroos hit all the right notes: chewy, crunchy, sweet, and chocolatey. The peanut butter gives them richness, the cereal keeps them light, and the chocolate-butterscotch topping seals the deal. They’re no-bake, easy to make with pantry staples, and perfect for sharing.

They also hold up well for travel, which is why they’re such a staple at potlucks, bake sales, and family gatherings.

Make It Yours

The classic recipe is hard to beat, but scotcheroos are also fun to customize. If you like a saltier edge, sprinkle flaky sea salt over the chocolate topping before it sets. For more peanut butter flavor, stir peanut butter chips into the topping along with the chocolate and butterscotch.

You can also swap some of the Rice Krispies for crushed cornflakes for a slightly different crunch. And if you’re a fan of Nutella, swirl a little into the topping for a hazelnut twist.

For those who like things less sweet, reduce the sugar slightly (try ¾ cup) or use dark chocolate chips instead of semi-sweet.

Tips for Success

• Don’t overcook the syrup. Take it off the heat as soon as it starts bubbling — otherwise, the bars can turn out hard.
• Work quickly. Once you add the cereal, stir fast and press it into the pan while it’s still warm.
• Cut after cooling. The topping needs time to set, so be patient before slicing.
• Line the pan. Parchment paper makes cleanup easier and helps lift the bars out neatly.

How to Serve

Scotcheroos are best served as simple bars you can grab and go. They’re great for school lunches, bake sales, or after-dinner treats. Pair them with a glass of cold milk or coffee for balance.

If you want to dress them up, cut them into smaller squares and serve them on a dessert platter alongside brownies and cookies.

Storage

Store scotcheroos in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you can keep them in the fridge, but let them soften at room temperature before serving. 

They also freeze well — wrap tightly and freeze for up to 2 months.

A Midwest Classic That Never Gets Old

Scotcheroos may be simple, but that’s what makes them so good. They’re nostalgic, easy to make, and guaranteed to please a crowd. 

Whether you’re making them for a potluck, a bake sale, or just because you’re craving something sweet, this recipe always delivers.

One bite and you’ll understand why scotcheroos have been passed down through generations — they’re chewy, gooey, and irresistible in the best way.