The Best Scotcheroos Recipe

Simple no-bake Scotcheroos with peanut butter, rice krispies, butterscotch, and chocolate chips. Perfect for simple desserts!


SERVINGS: 24 BARS – 1 cup (310 grams) light corn syrup – 1 cup (200 grams) granulated sugar – 1 and ½ cups (375 grams) creamy peanut butter – 6 cups (180 grams) crispy rice cereal – 1 cup (190 grams) semi-sweet chocolate chip – 1 cup (190 grams) butterscotch chip


Step 1

Cover a 9x13 baking pan with parchment paper or aluminium foil, leaving an overhang for easy removal.

Step 2

Cook corn syrup and sugar in a large skillet over medium heat, stirring often. When the sugar dissolves and the mixture boils, remove from heat.

Step 3

Mix in peanut butter until smooth. Add half the cereal and mix until just incorporated, then add the remainder and mix until coated.

Step 4

Scoop the mixture into the pan and flatten it into an equal layer. Set aside. In a large microwave-safe bowl, mix semi-sweet chocolate and butterscotch chips. 

Step 5

Stir carefully after each 20-second microwave increment until melted and smooth. Pour melted chocolate on top and spread it evenly.

Step 6

Place the bars in the fridge for 45 minutes to harden the topping. Enjoy the bars after removing from the pan!


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