Classic Peanut Butter Scotcheroos

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Classic Peanut Butter Scotcheroos

Scotcheroos are a legendary Midwestern treat! They are like a richer, peanut-butter-and-butterscotch-packed cousin of Rice Krispies treats, finished with a decadent chocolate-butterscotch top layer.

Ingredients

  • 1 cup granulated sugar

  • 1 cup light corn syrup

  • 1 cup creamy peanut butter

  • 6 cups crispy rice cereal (like Rice Krispies)

  • 1 cup semisweet or milk chocolate chips

  • 1 cup butterscotch chips

  • Optional: A pinch of sea salt for sprinkling on top

Step-by-Step Instructions

  1. Prep the Pan: Grease a 9×13-inch baking dish with butter or cooking spray, or line it with parchment paper for easy removal.

  2. Heat Sugar and Syrup: In a large saucepan over medium heat, combine the sugar and corn syrup. Stir frequently just until the mixture begins to bubble around the edges (do not let it boil hard, or the bars will become hard).

  3. Add Peanut Butter: Remove the saucepan from the heat and immediately stir in the creamy peanut butter until completely smooth and well combined.

  4. Mix in Cereal: Gently fold in the crispy rice cereal, stirring with a spatula until every single piece is evenly coated in the peanut butter mixture.

  5. Press into Pan: Transfer the mixture into your prepared 9×13-inch pan. Press it down evenly and firmly (using a piece of waxed paper or lightly greased hands helps prevent sticking). Set the pan aside.

  6. Melt the Topping: In a medium microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second increments, stirring thoroughly between each, until completely melted and smooth.

  7. Spread and Set: Pour the melted chocolate-butterscotch mixture evenly over the top of the cereal bars, spreading it into a smooth layer with a spatula.

  8. Cool and Slice: Allow the bars to cool completely at room temperature until the topping sets (you can pop them in the fridge for 15–20 minutes to speed this up). Cut into squares and serve!

Chef’s Tips

  • Don’t Overcook: When heating the sugar and corn syrup together, stop right when it starts to bubble. Overcooking this base will make your Scotcheroos stiff and hard to chew instead of soft and chewy.

  • Storage: Keep them in an airtight container at room temperature for up to a week (separated by sheets of parchment paper if stacking).

Do you prefer your Scotcheroos cut into large squares or smaller bite-sized pieces?

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