Rice Krispie Scotcheroos

This Rice Krispie Scotcheroos recipe is a classic no bake dessert with a chocolate topped krispies. The best peanut butter, chocolate and butterscotch combination.

The first time I had a scotcheroo bar was at a church potluck. I mean that is one of the best places to test and try new recipes and foods, right? Although you’ll often find me with a kitchen sink cookie or 7 layer bar in hand, it’s candy that is my true love.

And that’s why I love these Rice Krispie Scotcheroos. They’re an upgraded version of traditional rice krispie treats. Sweet, lightly crisp, candy bar with amazing flavor. If you’ve never had one, make them, then thank me for introducing them to you. 😊

What are scotcheroos made of?

You’ll need just 7 ingredients:

• Rice krispies. You can use corn flakes, rice chex or any other cereal you’d like that you think would match the flavor profile. Use Special K cereal for Special K Bars!
• Creamy peanut butter. You may use natural peanut butter in this recipe, but it should be creamy and oil should be well mixed in. Skippy or Jif are my favorite brands.
• Butter.
• Granulated sugar.
• Corn syrup. If you really don’t want to use corn syrup, try honey. But corn syrup gives the best flavor and chewy texture.
• Chocolate chips and butterscotch chips. Buy high quality chips for the best melting. And if you love butterscotch, try our butterscotch cookie bars.

How to Make Rice Krispie Scotcheroos

• Prepare. Line a 9×13 baking dish with parchment paper, then spray the paper lightly with cooking spray.
• Heat. Place the corn syrup and the sugar in a large saucepan. Cook and stir over medium heat until sugar dissolves. You don’t want to let the mixture boil. If you see a sign of the mixture boiling, remove it immediately from the heat.

3. Mix. Stir in the peanut butter and mix until smooth. Add the crispy rice cereal and stir until well coated. Press the mixture lightly into the pan. Don’t press tightly or the bars might be too hard. Just make sure the mix is even.

4. Melt. In a microwave safe bowl, melt chocolate and butterscotch chips together in 30 second increments, stirring between each interval until the chocolate mixture is smooth.
5. Top. Add the butter to the chocolate and mix until smooth and even. Spread evenly over cereal mixture.

Use any leftover rice krispies in our rice krispies chicken tenders or hot cocoa krispies bites!

Rice Krispie Scotcheroos

4.53 from 21 votes

This Rice Krispie Scotcheroos recipe is a classic no bake dessert with a chocolate topped krispies. The best peanut butter, chocolate and butterscotch combination.

Servings 20

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Setting Time 30 minutes minutes

Total Time 50 minutes minutes

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Ingredients

 

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 6 cups Kellogg’s Rice Krispies cereal
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups butterscotch chips
• 1 tablespoon salted butter room temperature

Instructions

 

• Line a 9×13 baking pan with parchment paper or foil, then spray lightly with cooking spray.
• Place the corn syrup and the sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. You don't want to let the mixture boil. If you see a sign of the mixture boiling, remove it immediately from the heat. 1 cup light corn syrup, 1 cup granulated sugar
• Stir the peanut butter into the corn syrup mixture and mix until smooth. 1 cup creamy peanut butter
• Add the cereal and stir until well coated. Press mixture lightly into the pan. Don’t press tightly or the bars might be too hard. Just make sure the mix is even. 6 cups Kellogg’s Rice Krispies cereal
• In a microwave safe bowl, melt chocolate and butterscotch chips together in 30-second intervals, stirring between each interval until the chocolate mixture is smooth. 1 ½ cups semi-sweet chocolate chips, 1 ½ cups butterscotch chips
• Add the butter to the chocolate and mix until smooth and even. Spread evenly over cereal mixture. Then lastly, sprinkle with sea salt if you'd like. 1 tablespoon salted butter
• Let the chocolate set, then cut into squares. Store in an airtight container at room temperature.

Video

Notes

You can also use milk chocolate chips, but the bars will be very sweet.

To freeze, wrap the scotcheroo bars individually in plastic wrap, then place in the freezer. Pull them out to thaw as you’d like.

Whip up a batch of rice krispie scotcheroos for a birthday party. Sprinkle the top of the bars with colorful sprinkles for a fun treat.

The calories shown are based on the recipe being cut into 20 pieces, with 1 serving being 1 scotcheroo. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 328kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 170mg | Potassium: 172mg | Fiber: 2g | Sugar: 40g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 4mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 328

Keyword cereal bars, chocolate recipe, kid friendly recipe

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