Classic Scotcheroos! Crisp, puffy rice cereal is coated in a sweet and sticky peanut butter coating, pressed into bars then covered in a decadent layer of butterscotch and chocolate chips.
Classic Scotcheroos Recipes
Scotcheroos are simple treat and a nostalgic childhood favorite! The recipe was made in 1960’s by the Kellogg’s company. The recipe was first printed on a cereal box and has gained popularity from there.
They are a super easy, no bake treat that consists if eight basic pantry staples. They are a rather sweet bar that’s balanced with the salty flavor of peanut butter and rich depth of chocolate.
People of all ages love these! They are one of those deliciously addictive treats so plan on sharing.
Scotcheroo Bar Ingredients and Substitutes
- Corn syrup: See notes below regarding substitutes.
- Granulated sugar: If you want bars a little less sweet you could cut back by up to 1/2 cup. Brown sugar can also be used.
- Salt: Table salt or sea salt will work great.
- Peanut butter: Use creamy peanut butter. You can even sneak in an extra 1/2 cup.
- Vanilla extract: Preferably use real vanilla extract.
- Crispy rice cereal: Another option is to try something like corn flakes, crush them up slightly and use a little more.
- Semi-sweet chocolate chips: Don’t try to substitute milk chocolate chips or bars will be far too sweet. Stick with semi-sweet.
- Butterscotch chips: Another option would be to pour melted chocolate chips and peanut butter chips over the top of completed bars then swirl around.
How to Make Scotcheroos
- Prepare pan: Butter a 13 by 9-inch baking dish. Optionally you can line with parchment paper and butter parchment to lift finished bars out and cut.
- Cook sugar mixture: In a medium pot (4 – 5 quart) whisk together corn syrup, sugar and salt. Cook over medium heat, whisking constantly, until mixture boils.
- Mix in peanut butter and vanilla: Remove from heat and immediately stir in peanut butter and vanilla extract.
- Toss with cereal: Add in crispy rice cereal and fold mixture to evenly coat.
- Spread into pan: Pour into prepared pan and spread even with a greased spatula.*
- Melt chocolate and butterscotch chips: Pour chocolate chips and butterscotch chips into a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between intervals, until melted and smooth.
- Spread chocolate over cereal layer: Pour chocolate mixture over cereal layer and spread evenly using an offset spatula.
- Chill briefly to set: Transfer to fridge and let chocolate set, about 20 – 30 minutes.
- Cut: Cut into 24 squares.
How to Store Bars
- Store bars in an airtight container.
- Lay individual bars a single layer or with parchment between layers.
- They can be kept at room temperature.
Can you freeze Scotcheroos?
- Yes they can be frozen. Wrap in parchment paper then store in a well sealed container.
- They can be frozen for up to 2 months.
Can they be made without corn syrup?
Yes there are alternatives. Replace corn syrup with:
- Honey: You’ll want to cut sweetener slightly (reduce sugar to 2/3 cup). Skip boiling the sugar/honey mixture, rather cook over low heat for about 2 – 3 minutes to dissolve sugar and stir constantly.
- Brown rice syrup: It is a great alternative to corn syrup in recipes. Again don’t boil just cook over low heat to dissolve sugar.
How to Keep Them Soft
- Careful not to over-cook your sugar/corn syrup mixture or bars will be hard.
- Store in a well sealed airtight container (you could even try adding a slice of bread to the container just don’t place directly on bars).
- Serve bars brought fully to room temperature (of course not frozen, or refrigerated).
More Classic No Bake Treats to Try
Follow Cooking Classy
- 1 cup (235ml) corn syrup
- 1 cup (200g) granulated sugar
- 1/4 tsp salt
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 6 cups crispy rice cereal
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (170g) butterscotch chips
- Butter a 13 by 9-inch baking dish (optionally you can line with parchment paper and butter parchment to lift finished bars out and cut).
- In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and salt. Cook over medium heat, whisking constantly, until mixture just begins to boil.
- Remove from heat and immediately stir in peanut butter and vanilla extract.
- Pour in crispy rice cereal and toss to evenly coat. Pour into prepared pan and spread even with a greased spatula.*
- Pour chocolate chips and butterscotch chips into a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between intervals, until melted and smooth.
- Pour chocolate mixture over cereal layer and spread evenly using an offset spatula.
- Transfer to fridge and let chocolate set, about 20 - 30 minutes.
- Cut into 24 squares. Store in an airtight container in a single layer or with parchment between layers, at room temperature.
- *Once it cools a bit I like to use greased hands to spread and press into pan more evenly.
- Recipe is adapted from Kellogg's