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These Scotcheroos are a simple no-bake treat made with peanut butter, rice krispies, and topped with butterscotch and chocolate chips. Perfect for an easy dessert!
Course Dessert
Cuisine American
Keyword bars, scotcheroos
Prep Time 25 minutes
Chilling time 45 minutes
Servings 24 bars
Author Danielle


  • 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 chips
  • 1 cup (190 grams) butterscotch chips


  • Line a 9x13 baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
  • Combine the corn syrup and sugar together in a large saucepan and cook over medium heat, stirring frequently. Once the sugar is dissolved and the mixture starts to boil immediately remove it from the heat.
  • Stir in the peanut butter until well combined and smooth. Add half of the cereal and mix together until just combined, then add the rest of the cereal and mix until all of the cereal is coated.
  • Scoop the mixture into the prepared pan and firmly press it down into one even layer. Set aside.
  • Combine the semi-sweet chocolate chips and butterscotch chips in a large microwave-safe bowl. Microwave in 20-second increments, stirring well after each increment, until completely melted and smooth. Pour the melted chocolate on top and smooth it out into one even layer.
  • Transfer the bars to the refrigerator for 45 minutes or until the topping is firm. Remove from the pan, slice into bars, and enjoy!


Bars may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Store bars in a freezer bag/container in the freezer for up to 3 months, thaw to room temperature before serving.
Peanut Butter: I suggest using a creamy no-stir peanut butter like Jif or Skippy.