Scotcheroos are a delightful treat that combines the perfect balance of chewy, crunchy, and sweet flavors. With the nutty richness of peanut butter, the buttery caramel notes of butterscotch, and the smooth allure of chocolate, these bars capture a nostalgic, comforting taste in each bite. Made with simple pantry ingredients, Scotcheroos offer a no-fuss dessert option that requires minimal effort and delivers maximum satisfaction. Ideal for gatherings, lunchboxes, or a quick family snack, this recipe’s ease and unique flavor combination make it a timeless favorite.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

Each ingredient in Scotcheroos contributes to its signature texture and flavor: crispy rice cereal forms a light, crunchy base, while butterscotch and semi-sweet chocolate chips offer a balanced sweetness and richness. Coconut oil helps melt these for a smooth topping that hardens perfectly. Creamy peanut butter adds a nutty, smooth foundation, with honey and brown sugar bringing natural sweetness and depth. Vanilla rounds out the flavors, and a sprinkle of flaky sea salt provides a savory contrast. Customizations like almond butter or dark chocolate can create delightful variations.

Step-by-Step Preparation

Creating Scotcheroos is a straightforward process that yields a show-stopping result:

Begin by preparing the honey and sugar mixture. Warm the honey and light brown sugar over medium heat, stirring continuously. It’s essential to dissolve the sugar without letting the mixture reach a boil, which could result in an overly hard texture for the bars. Once the mixture is smooth and glossy, remove it from the heat and immediately fold in the creamy peanut butter and vanilla extract, stirring until completely incorporated.

In a large mixing bowl, add the crispy rice cereal. Pour the peanut butter mixture over the cereal and gently stir with a spatula, ensuring every piece is evenly coated. This careful mixing will provide a balanced distribution of flavor in each bite.

Prepare the baking pan by spraying it generously with cooking spray. Press the cereal mixture into the pan evenly, using gentle pressure to create a compact layer. This step ensures that the bars hold together well once chilled.

For the topping, combine the chocolate chips, butterscotch chips, and coconut oil in a microwave-safe bowl. Microwave at 50% power in short 15-second intervals, stirring after each, until the chips are fully melted. This gradual melting process prevents scorching and results in a smooth, pourable topping. Once melted, pour the mixture over the cereal layer, using a spatula to spread it evenly. The topping should coat the entire surface in a thin, even layer.

Setting and Cutting the Bars

To set the Scotcheroos, place the pan in the refrigerator for at least 30 minutes. This chilling time allows the chocolate-butterscotch topping to harden and creates a clean, smooth finish. When ready to serve, use a sharp knife to cut the bars into squares. For best results, cut them while they’re slightly cold to avoid any smudging of the chocolate layer.

Recipe Tips & Frequently Asked Questions

Avoiding sticky messes:
Use cooking spray generously on both the baking pan and any utensils used for pressing the cereal mixture.

Adjusting sweetness:
Reduce honey or use unsweetened peanut butter for a less sweet result.

Customizing texture:
For firmer bars, chill them longer; for softer bars, serve at room temperature.

Butterscotch chip substitute:
Substitute with additional chocolate chips or a mix of white chocolate for a different flavor profile.

Storage:
Keep in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture.

Alternative nut butters:
Try almond or cashew butter for a unique twist on the original flavor.

Achieving a smooth topping:
Melt chips slowly at reduced microwave power to prevent clumping.

What to Serve With This Recipe

For a truly satisfying experience, consider pairing Scotcheroos with beverages that complement their rich flavors. A cup of coffee or black tea provides a bold contrast, while a glass of cold milk adds a refreshing balance to the sweetness. Scotcheroos also make an excellent addition to a dessert spread, offering a bite-sized option that complements other treats like cookies or fruit platters. For serving size, cut the bars into smaller squares for party-style snacking or larger pieces for a more substantial dessert.

Storage and Make-Ahead Tips

Store Scotcheroos in an airtight container to retain their freshness. If stacking layers, place parchment paper between them to prevent sticking. Kept at room temperature, the bars will stay fresh for up to a week. If you prefer a firmer texture, store them in the refrigerator; just note that the chocolate topping will be slightly harder. To make in advance, prepare the bars a day or two early and refrigerate. Scotcheroos can also be frozen for longer storage; simply wrap individual bars in plastic wrap and place in a freezer-safe container. Allow frozen bars to come to room temperature for the best texture before serving.

Ingredients

6 cups crispy rice cereal, such as Rice Krispies
1 1/2 cups butterscotch chips
1 1/2 cups semi-sweet chocolate chips
1 tablespoon coconut oil
1 1/4 cups creamy peanut butter
1 1/4 cups honey
3/4 cup light brown sugar
1 teaspoon vanilla extract
Cooking spray
Flaky sea salt, for sprinkling

Instructions

In a medium saucepan, warm the honey and light brown sugar over medium heat, stirring frequently, for about 5 to 7 minutes until the sugar fully dissolves. Avoid bringing it to a boil. Once dissolved, remove the saucepan from the heat, then fold in the creamy peanut butter and vanilla extract until the mixture is smooth and fully combined.

In a large mixing bowl, place the crispy rice cereal. Pour the peanut butter mixture over the cereal, stirring until every piece is thoroughly coated.

Prepare a 13-by-9-inch baking pan by coating it generously with cooking spray. Transfer the cereal mixture into the pan, pressing it evenly to form a flat layer.

In a microwave-safe bowl or large measuring cup, add the chocolate chips, butterscotch chips, and coconut oil. Microwave at 50% power in 15-second increments, stirring after each interval, until the mixture is completely melted and smooth, roughly 2 minutes.

Pour the melted chocolate-butterscotch blend over the pressed cereal layer, using a spatula to spread it evenly across the surface. Lightly sprinkle flaky sea salt over the top for added texture and flavor. Place the pan in the refrigerator for at least 30 minutes to let the bars set firmly. Once ready, cut into squares and enjoy these irresistible treats!