scotcheroos

Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips.  This is always the first to go when I take these to potlucks

Scotcheroos

sugar

peanut butter

corn syrup

Rice Krispies

chocolate chips

butterscotch chips

In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan.

Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars.

Scotcheroos are a no bake dessert classic!  A crispy rice cereal bottom, a creamy layer of chocolate and butterscotch, this is a firm fave!

Scotcheroos Recipe (No-bake Treat!)

honey

brown sugar

tsp vanilla extract

tsp salt

Tbs peanut butter

butterscotch chips (10 ounces)

Butter or grease a 9 x 13 inch pan, set aside.

Get Prepped

In a medium sauce pan combine honey and brown sugar over low heat until just before mixture boils and and sugar is dissolved, being careful not to over boil. (About a minute).

Remove the pan from the heat and add peanut butter, vanilla and salt stirring until smooth and well blended

Add rice krispies cereal to a big bowl and pour the sugar peanut butter mixture over cereal and stir to combine it all. Press into prepared dish using a piece of parchment paper to help smooth it.

Make the Base

In a microwaveable bowl add 2 Tablespoons of peanut butter, butterscotch morsels and chocolate chips. Microwave on low heat for 2-3 minutes stopping to stir it every 30 seconds until completely melted and combined.

Pour butterscotch and chocolate mixture on top of the bars and spread evenly.

Place the bars in the refrigerator for 20-30 minutest to allow the chocolate to harden before cutting.

Remove from the refrigerator 10 mins before serving, cut into bars and enjoy.

Make the Topping

This easy no-bake recipe features chewy peanut butter cereal bars topped with a chocolate and butterscotch frosting.  

Special K Bars

Special K cereal

jar room temperature peanut butter*

butter (for greasing the pan and bowl)

flaky sea salt (for topping (optional))

Grease a large bowl with butter and place the Special K in the bowl.

Grease a 9x13 or 8x11 baking dish. The 9x13 will make thinner bars, the 8x11 bars will be thicker (as pictured).

Place sugar and corn syrup in a saucepan over medium heat. Heat the mixture stirring occasionally, until the edges start to bubble. Remove the saucepan from the heat and immediately stir in the peanut butter.

Working quickly (before the mixture cools), pour the peanut butter mixture over the Special K and stir until combined. Scoop into the prepared baking dish and press into an even layer. Proceed with the frosting.

Bars:

Place chocolate chips and butterscotch chips in the bowl of a double boiler. Cook, stirring frequently, until melted and smooth. Note: make sure the boiling water is not touching the bottom of your bowl, only the steam.

Immediately pour the frosting over the bars and smooth into an even layer. Sprinkle with flaky sea salt. Allow several hours for the frosting to firm up, then cut and serve.

Frosting:

Scotcheroo bites are a fun spin on the classic chocolate, peanut butter, and butterscotch treat! Made in a mini muffin pan.

Scotcheroo Bites

Rice Krispies cereal

milk chocolate chips

Spray a mini muffin pan with nonstick cooking spray.

Heat syrup, peanut butter and sugar over medium heat until smooth and sugar has been dissolved. Remove from heat.

Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir until completely coated.

Scoop mixture into the muffin tin using a medium cookie scoop (2 Tbsp. scoop). Press down with spoon to flatten.Allow scotcheroos to cool 15 minutes.Remove scotcheroos from muffin pan and place on serving dish.

Melt chocolate chips and butterscotch chips in a double boiler or microwave.

Spoon chocolate over each scotcheroo.

https://content.jwplatform.com/videos/gyxS2bZh.mp4

Scotcheroo bites are a fun spin on the classic chocolate, peanut butter, and butterscotch treat! Made in a mini muffin pan.

scotcheroo bites.mp4

Scotcheroos! Well, that’s just fun to say. And these Scotcheroo Pinwheels are fun to eat with all the flavors of butterscotch, peanut butter, chocolate, and crispy rice cereal you&#x27;d find in a classic Scotcheroo, rolled into a pretty pinwheel!

Scotcheroo Pinwheels

(12 ounce) package semi-sweet chocolate chips (1 1/2 cups)

(12 ounce) package butterscotch chips

Grease a jelly roll pan and line it...

Grease a jelly roll pan and line it with parchment paper. Butter the parchment paper lightly. Set it aside.

In a medium saucepan, bring sugar and corn...

In a medium saucepan, bring sugar and corn syrup to a boil. Remove the mixture from the heat and stir in the peanut butter. 

Add Rice Krispies to a large mixing bowl....

Add Rice Krispies to a large mixing bowl. Pour the peanut butter mixture over top and stir to combine.

Press the Rice Krispie mixture evenly into the...

Press the Rice Krispie mixture evenly into the prepared jelly roll pan. Butter your hands and press it down firmly. 

Melt chocolate chips and butterscotch chips together in...

Melt chocolate chips and butterscotch chips together in a microwave-safe bowl in 30-minute increments, stirring until smooth. 

Spread chocolate over the Rice Krispie mixture. Let...

Spread chocolate over the Rice Krispie mixture. Let the scotcheroos set for approximately 30 minutes.

Once again, butter your hands before rolling the...

Once again, butter your hands before rolling the pinwheels. Beginning at one side of the pan, roll scotcheroos up into a large log, pressing as you roll. Some chocolate may sleep out, but don't worry!

Let the pan sit again to set up....

Let the pan sit again to set up. You can also place them in the refrigerator for 15-20 minutes until they are ready to slice.

Once the log is set, slice it into...

Once the log is set, slice it into approximately 15 pieces. Place in an air-tight container, layering with parchment paper.

Store in refrigerator to fully set up. Remove...

Store in refrigerator to fully set up. Remove for 30 minutes before serving or they will be too firm to eat.

If a quick and easy chocolate peanut butter treat is what you need, these corn flake bars are just the thing. They are the perfect mix of crunchy, chewy and delicious.

No Bake Chocolate Peanut Butter Corn Flake Bars

corn flakes

Grease an 8" square pan and set aside.

In a medium to large sauce pan, cook...

In a medium to large sauce pan, cook the peanut butter, corn syrup and sugar over medium low heat until it's warm and gooey. The sugar should be dissolved into the mixture and not grainy.

Remove from heat and stir in the corn...

Remove from heat and stir in the corn flakes, there's no need to be gentle or try not to break them.

Press peanut butter corn flake mixture into pan....

Press peanut butter corn flake mixture into pan. Apply some pressure to make it all stick together.

In a small bowl, combine the chocolate chips...

In a small bowl, combine the chocolate chips and remaining peanut butter.

Microwave for 30 seconds, then stir. Continue to...

Microwave for 30 seconds, then stir. Continue to microwave in 15 second bursts until you are able to stir the mixture smooth. Spread over peanut butter layer.

Allow to set, you can hasten the process...

Allow to set, you can hasten the process by putting it in the refrigerator.

Cut into small pieces and serve.

No-bake Scotcheroos with a crispy, peanut buttery cereal base and fudgy, chocolate “butterscotch” topping. A decadent and (regrettably) shareable treat. Vegan, gluten-free, and no butterscotch chips or corn syrup required!

Easy Vegan Scotcheroos (No-Bake!)

maple syrup

coconut sugar

crispy rice cereal

vegan butter

coconut cream

Tbsp coconut sugar

Tbsp vanilla extract

sea salt

Line an 8 x 8-inch (or similar size) baking dish with parchment paper and set aside.

BARS: In a small saucepan over low heat, combine the maple syrup and coconut sugar. Heat, stirring continuously, until the coconut sugar has dissolved, about 1-2 minutes. Add the peanut butter and vanilla and mix again until well combined and warmed through, another 2-3 minutes. Transfer the mixture to a large heat-proof mixing bowl and add the crispy rice cereal. Mix gently until fully incorporated.

Transfer the bar mixture to the parchment-lined baking pan, spread, and press into an even layer.

TOPPING: Add the chocolate chips to a small heatproof bowl and set nearby. To your now empty saucepan (or a separate clean one) add the vegan butter, coconut cream, coconut sugar, vanilla, and salt. Heat over medium-low heat, stirring constantly with a spatula or spoon until the coconut sugar is melted and the mixture is just beginning to bubble on the edges, about 3-4 minutes. Once lightly bubbling, remove from the heat and carefully pour the hot butter mixture over the chocolate chips. Cover the chocolate chips with a lid or plate and let sit for 5 minutes, then mix well with a spatula until glossy and smooth.

Pour the chocolate mixture over the rice bars and spread to evenly cover. Then chill in the refrigerator for ~1 hour, or until the chocolate is set and no longer shiny. Carefully remove from the pan and gently peel away the parchment paper. Cut into bars and enjoy! Leftovers keep in a sealed container in the refrigerator for 4-5 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=qmRWRQnJ9JQ

No-bake Scotcheroos with a crispy, peanut buttery cereal base and fudgy, chocolate “butterscotch” topping. A decadent and (regrettably) shareable treat. Vegan, gluten-free, and no butterscotch chips or corn syrup required!

Full Recipe: https://minimalistbaker.com/easy-vegan-scotcheroos-no-bake/
 
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Easy Vegan Scotcheroos (No Bake!) | Minimalist Baker Recipes

Scotcheroos are a sweet, chewy, and crunchy dessert bar combining the flavors of peanut butter, butterscotch, and chocolate.

gluten free Rice Crisp Cereal or GF Rice Krispies

Grease a 9" x 13" baking pan.

Add the granulated sugar and corn syrup to...

Add the granulated sugar and corn syrup to a large sauce pan over medium heat. Stir occasionally.

As soon as the mixture begins to bubble...

As soon as the mixture begins to bubble remove from heat.

Stir in the peanut butter and vanilla extract...

Stir in the peanut butter and vanilla extract until smooth.

Dump in the Rice Crisp cereal and stir...

Dump in the Rice Crisp cereal and stir until it is all coated in the peanut butter mixture.

Once the cereal is coated scrape it into...

Once the cereal is coated scrape it into the prepared pan.

Press the cereal mixture into the 9" x...

Press the cereal mixture into the 9" x 13" pan. Use a greased spatula for this step as well.

Combine the chocolate chips and butterscotch chips in...

Combine the chocolate chips and butterscotch chips in a microwave safe measuring cup or bowl.

Microwave on low for 2 minutes, stirring every...

Microwave on low for 2 minutes, stirring every 30 seconds, until melted and fairly smooth.

Scrape the chocolate mixture on top of the...

Scrape the chocolate mixture on top of the cereal.

Spread the chocolate mixture out evenly over the...

Spread the chocolate mixture out evenly over the cereal in the baking pan.

Allow to cool completely before cutting into bars...

Allow to cool completely before cutting into bars and serving.

Enjoy!

Scotcharoos stack peanut butter and chocolate into a crispy butterscotch treat! This is the best scotcheroos recipe you can make at home.

Best Ever Chocolate Scotcheroos Recipe (Soft &amp; Chewy)

Line a 9 x 13-inch baking dish with parchment paper. Set aside.

To a large mixing bowl, add crispy rice cereal. Set aside.

To a medium saucepan over low heat, add corn syrup and sugar. Whisk continuously to create a grainy paste.

Once paste is formed, increase the burner heat and allow the mixture to come to a boil, then immediately remove from the heat.

Stir in peanut butter. Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine.

Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish.

To a microwaveable bowl, add the chocolate and butterscotch chips. Microwave on High power in 30-second intervals, stirring between each, until mixture is smooth.

Pour over the top of the cereal bars and use an offset spatula to spread into an even layer.

Refrigerate for 1 hour. Remove from the refrigerator and allow the scotcheroos to come to room temperature for easier cutting.

Donna's scotcharoos are the best! I added a handful of chopped nuts for extra crunch, and they turned out amazing.

Super easy to make, and the flavors are out of this world! 5 stars!

These are a family favorite!  First time I made these I boiled the sugar mixture.  Don't do that!!!  We had to put them in the microwave before we could eat them, they were so hard.  When the sugar mixture just barely starts to bubble, remove from the heat.  Will be making these for many years to come.

We call these Annabelle’s Scotcharoos after my mom! They are wonderful. (I use a pizza cutter to cut these before they cool).  I’ve never known anyone else to make these🥰

I doubled this recipe and it is delicious! Just a couple of tips:
I put my full box cereal in large stock pot and proceeded to pour the sugar, Karo and peanut butter (cooked as directed) into cereal but had tough time getting the cereal in bottom of pot combined! I recommend if doubling the recipe I will do in reverse next time! Cook the sugar Karo in stock pot add peanut then gradually add cereal a little at a time! I think this will work better for me!

Made from just 8 ingredients, these no-bake scotcheroos cereal bars are chewy, crispy, and downright irresistible. Most traditional recipes call for corn syrup, but I use honey instead.

Scotcheroos Recipe

(340 grams) honey

(100 grams) granulated sugar

(250 grams) creamy peanut butter

vanilla extract

(180 grams) crispy rice cereal

(170 grams) semi-sweet chocolate, chopped*

(270 grams) butterscotch morsels

Tablespoon (14 grams) coconut oil or butter

Line a 9×13-inch baking pan with parchment paper. No need to grease the parchment. Set aside.

Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we&#8217;ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil—that&#8217;s too hot. After 1 minute of simmering, remove from heat.

Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it&#8217;s all completely coated.

Transfer mixture to prepared pan. Using a silicone spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.

Combine chopped chocolate, butterscotch morsels, and coconut oil in a small saucepan over medium-low heat. Stir constantly until it&#8217;s melted together. Mixture will be thick. Spread evenly over bars. A small offset spatula is helpful for this. Top with a sprinkle of sea salt, if desired.

Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares.

Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.

I didn’t have honey so used brown rice syrup, and I reversed the proportions of semi sweet chocolate and butterscotch chips (because I find butterscotch to be very sweet). They are excellent!!

Jesu Cristo! Ay! These are evil! I want to calculate the macros… I don’t want to calculate the macros. You are a genious! I am going to post your picture on my refrigerator. I have never heard of these before, but I made them for a young friend who swore these were incredible. I searched for a recipe online that did not use corn syrup, and I found yours. Thank you so very much!

We did not live this recipe.  The original is much better.  Corn syrup is much better tasting in this recipe than the honey.  Also use semi-sweet chips on place of the chocolate.  Everything was just "off". FIRST recipe is Sally's that I've made and did not like.  Usually everything is wonderful.  But this just didn't work in our family.

This was the first recipe I ever used and it got high marks from longtime scotcheroo makers.

Delicious recipe! I used slightly less honey (6 oz) because it was all I had, but my husband says these are top 5 best things I’ve ever made

The best scotcheroos ever!! I make this recipe almost every time we are asked to bring dessert to an event. It's always a big hit and we can't get enough of them!! So glad to have a corn syrup free option that tastes so amazing.

These are seriously SO good. To the people reviewing these negatively because “the ones with corn syrup are so much better!”, the whole point of this recipe is to have scotcheroos without totally poisoning yourself. As someone who grew up on the original Kellog’s recipe and wanted to stop eating corn syrup, these have been an amazing alternate recipe that has been a huge hit every time I’ve made them for family, work, etc. I constantly get requests from coworkers to make these. Do yourself a favor and try them!! And be sure to let them warm up to room temp before eating since honey gets pretty chewy when it’s cold.

I found them extremely sweet. Something I would cut into small bars next time. I wonder if it’s the honey that made them so sweet. I found the recipe very easy to follow and they turned out great.

Sally does it again! This recipe was delicious. I loved that it used honey rather than corn syrup.  Amazing flavor! They were also very very soft. Will definitely make again.

I made these for a small gathering of about a dozen people. Big hit. Someone said they're like a Reese's and a Rice Krispie treat all in one. I think the salt topping is important. Another great recipe from Sally and her team! Thanks y'all!

https://www.youtube.com/watch?v=c41W0-xsEC4

Made from just 8 ingredients, these no-bake scotcheroos cereal bars are chewy, crispy, and downright irresistible. Combining butterscotch, real chocolate, creamy peanut butter, sea salt, and rice krispies cereal, these are as easy as they are flavorful. 

Get the full recipe: https://sallysbakingaddiction.com/scotcheroos/

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Scotcheroos | Sally's Baking Addiction

These chewy Scotcheroos are full of rich peanut butter and chocolate butterscotch flavors. Perfect for potlucks, bake sales, and parties!

½ Tbsp salted butter (0.07)

½ cup smooth peanut butter (1.45)

sugar (0.36)

brown sugar (0.40)

light corn syrup (1.85)

rice cereal* (0.96)

butterscotch chips (2.15)

chocolate

⅛ tsp sea salt (0.01)

Combine

Butter a 9x13” baking dish and set aside. Combine peanut butter, granulated sugar, brown sugar, and corn syrup in a saucepan and whisk together over medium heat until warm, bubbly and melted together.

Pour

Pour peanut butter mixture over rice cereal.

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