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No bake, easy-to-make, scotcharoos for any and all seasons! An off-the-charts delicious, portable treat to pack for picnics, potlucks, and parties.
These are a cook’s best friend when it comes to convenience and prep time. They use only six ingredients and can be thrown together in as long as it takes to melt then cool peanut butter!
I love that they produce a generous 9 by 13-inch size. This portion size especially comes in handy when you are faced with last-minute potlucks, school events, friendly gatherings, or spontaneous family trips! The portability factor is also a great help here.
You can easily pack them into a bag or Tupperware for trips out of the home and into the great outdoors. And they are less messy than many granola bars are these days!
What’s more, you do not need to constrain them to summer or winter events. They work perfectly in any season, and you can dress them up to suit the occasion!
Try candied ginger for the winter holidays, sprinkles for birthdays, or chopped caramels for summer! Whatever the occasion, I hope you enjoy them as much as my family does.
I hope you’ll try my rice krispie treats, fruity pebble treats, avalanche bars, and fluffernutter rice krispie treats next!
WHAT I LOVE MOST ABOUT THIS RECIPE
- This recipe makes a very generous helping!
- There’s no greater reward than the smile on my kids’ faces.
- I love that they are easy to truck around to both indoor and outdoor gatherings.
- No bake means no preheating the oven and a lower energy bill!
WHAT ARE SCOTCHAROOS?
We can thank the Rice Krispy company for the invention of Scotcharoos. Popularized in the 1960s, these two-layered dessert bars have been feeding families for five decades now.
The bottom layer is a peanut butter and cereal delight, and the top is a rich chocolate butterscotch coating – nothing wrong with that my friends!
SCOTCHAROOS INGREDIENTS
- Corn Syrup: I use light corn syrup not dark.
- Sugar: Granulated sugar.
- Peanut Butter: You can use smooth or chunky peanut butter.
- Rice Krispies: This is the base for the bars. I like the generic brand from Trader Joe’s.
- Butterscotch Chips + Chocolate Chips: These are melted together for the perfect glaze.
RECIPE NOTES FOR THE BEST SCOTCHAROOS:
- Scotcharoos too hard: If the final product is too dense, you have made one of two mistakes: boiling too long or packing too tightly.
- In order to avoid creating rock-hard scotcharoos, you must remove the corn syrup, sugar, and peanut butter mixture from the heat at the very first sign of a bubble.
- With continuous stirring, the sugar should have fully dissolved at the first sign of a boil.
- If you bring the mixture to a full boil, you will end up needing to throw out the baking pan along with the scotcharoos! You might also destroy the knife you were trying to cut them with!
- Also remember to gently pack the mixture into the pan. If you press too hard, you will run into these same density problems. We certainly don’t want any broken teeth!
- Melting butterscotch chips: I know it is tempting to make every step of scotcharoos microwave style, but remember that butterscotch chips scorch very easily. For this reason I recommend melting the chips on the stovetop instead of in the microwave. With the stovetop, you are able to stir constantly and keep a closer eye on the melting progress.
- Check out this Seattle Times article for more butterscotch melting tips.
- Serving suggestion: These are best served at room temperature. If served too warm, they may melt messily; if served too cold, they may be tough to chew.
- Topping: I think the chocolate butterscotch layer is a more than adequate topping, but if you want to beautify the treat for a party, you could use mint, candied ginger, chopped nuts, shaved coconut, sea salt, orange zest, colorful sprinkles, or small candies like m&ms. The ideal time to add the additional decorations is while the chocolate layer is still warm.
HOW DO YOU MAKE SCOTCHAROOS SOFT AND CHEWY AND NOT HARD?
To achieve the desired softness, do not overcook the peanut butter mixture, and refrain from packing them too densely into the pan. These are very common mistakes, so don’t despair if you have to start over a few times in your life. Great cooks are made through trial and error!
IS IT SCOTCHAROOS OR SCOTCHEROOS?
The correct spelling is in fact … scotcheroos with an “e”! But both spellings are common, so don’t sweat the small stuff. I use “scotcharoos” because that is what we are used to around here!
HOW DO YOU MAKE SCOTCHAROOS?
- In a large pot, mix together corn syrup, sugar, and peanut butter.
- Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil.
- Remove from heat, and fold in the cereal.
- Spoon the mixture into the prepared pan and gently press into an even layer.
- In a medium saucepan, over medium-low heat and stirring constantly, melt chocolate chips and butterscotch chips together until smooth.
- Spread over the top of the bars and let the bars cool.
- Cut and serve.
***See the full instructions below.
CAN YOU MAKE SCOTCHAROOS IN THE MICROWAVE?
It is theoretically possible to complete steps two and five of this recipe in the microwave, but I would advise against it. Chocolate and butterscotch burn easily, and it is very easy to overcook the peanut butter mixture.
You run the risk of ruining the whole thing with a few too many seconds in the microwave. This recipe is quick and easy enough as it is without cutting corners!
RECIPE VARIATIONS
- Scotcharoos gluten-free: For a gluten-free version of this recipe, select a peanut butter that is certified gluten-free. Most peanut butters are, since peanuts on their own do not contain gluten. Do the same for the chocolate and butterscotch chips. Some common additives in these chips contain gluten. Finally, use a gluten-free cereal! While rice is safe for the gluten intolerant, Rice Krispies are not, because the cereal is made using things other than rice! So be sure to select a package labeled as safe. You should not need to worry about the sugar and corn syrup. Check out San Francisco Gate’s healthy eating article for the deets on corn. Gluten Free Living has another nice article on ingredients you don’t need to worry about.
- Cereal variations: Some people like scotcharoos with Chex cereal instead of Rice Krispies. I prefer the more delicate texture of smaller cereal but to each her own! Pretty much any cereal that is on the more fragile side will get the job done. If you are looking for another variation, you might also try the recipe with cornflakes.
STORING + FREEZING + MAKE-AHEAD
- How To Store: You can store these before slicing by covering the pan with plastic wrap, tin foil, or another air-tight covering. Store them in a Tupperware or Ziploc bag after slicing. They will keep for about two days on the counter and up to two weeks in the fridge.
- Can These Be Freeze You can indeed! Just use an airtight, freezer-safe container as always, and place a sheet of wax paper between layers. They will keep in the freezer for about two months. Treats like this are so convenient for the winter months. Make some for Thanksgiving or a birthday, then pull out the leftovers for your Christmas or New Year’s gathering!
- Make-Ahead: These can be made a day or two ahead of when you’d like to serve them.
MORE NO-BAKE TREATS
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Scotcharoos
Ingredients
- 1 cup light corn syrup
- 1 cup sugar
- 1 1/2 cups creamy peanut butter
- 6 cups Rice Krispies
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Generously butter a 9x13 inch baking pan. Set aside.
- In a large pot, mix together corn syrup (1 cup), sugar (1 cup), and peanut butter (1 1/2 cups). Cook over medium heat, stirring until peanut butter melts.
- Bring mixture to a boil. Remove from heat, and fold in the cereal (6 cups).
- Spoon the mixture into the prepared pan and gently press (if you push them into the pan with too much force, they will be hard when they cool) into an even layer.
- In a medium saucepan, over medium-low heat and stirring constantly, melt chocolate chips (1 cup) and butterscotch chips (1 cup) together until smooth. Spread over the top of the bars and let the bars cool. Cut into squares.
- Let the mixture come to room temperature and set. Then cut and serve.
Fans Also Made:
Notes
- Scotcharoos too hard: If the final product is too dense, you have made one of two mistakes: boiling too long or packing too tightly.
- In order to avoid creating rock-hard scotcharoos, you must remove the corn syrup, sugar, and peanut butter mixture from the heat at the very first sign of a bubble.
- With continuous stirring, the sugar should have fully dissolved at the first sign of a boil.
- If you bring the mixture to a full boil, you will end up needing to throw out the baking pan along with the scotcharoos! You might also destroy the knife you were trying to cut them with!
- Also remember to gently pack the mixture into the pan. If you press too hard, you will run into these same density problems. We certainly don’t want any broken teeth!
- Melting butterscotch chips: I know it is tempting to make every step of scotcharoos microwave style, but remember that butterscotch chips scorch very easily. For this reason I recommend melting the chips on the stovetop instead of in the microwave. With the stovetop, you are able to stir constantly and keep a closer eye on the melting progress.
- Serving suggestion: These are best served at room temperature. If served too warm, they may melt messily; if served too cold, they may be tough to chew.
- Topping: I think the chocolate butterscotch layer is a more than adequate topping, but if you want to beautify the treat for a party, you could use mint, candied ginger, chopped nuts, shaved coconut, sea salt, orange zest, colorful sprinkles, or small candies like m&ms. The ideal time to add the additional decorations is while the chocolate layer is still warm.
Nutrition
On your phone? Check the web story here.
The first time I made them I did everything wrong! I brought them to a full boil! I pressed them hard in the pan!I melted the chips in the microwave! Choc chips are ok’ Butt Butterscotch chips definately scorch! I am gonna try just 1 half c. of corn syrup this time’ cause i do want a softer bar’ Gosh I sure do appreciate all the tips!
Hi Anna! I’m so happy to hear the tips are helpful! Good luck with your next batch, they’re soooo worth it!
These look awesome!! Can't wait to try!!
I like the idea of the butterscotch chips added. I have seen this with chocolate but not the butterscotch. Yum.
I haven't had these in *forever* !!!
Can't wait to make them sometime soon!
Made these yesterday, loved them. They did make me feel like a kid. Thanks for sharing!
i'd love to try these! i love PB!
I'm from the wrong part of the world to have heard of these (I think I was eating chocolate crackles while you were eating these) but they sound irresistable.
What a fun name-and a fun recipe to make! These look delicious, I can't wait to try them!
Yummm…I have never heard of scotcharoos, but now I feel amiss at not having had these. Bookmarked! I will amend my errant ways.
I've never had these before. They look scrumptious! I bet my nephews would love them.
I grew up on the other side of the globe, so not many Rice Krispies in my childhood. But don't you worry. I'm making up for lost time. This recipe is bookmarked. 🙂
These sound so yummy, must try them soon!
Wow, I have not seen these in years! Thank you for bringing them back to life!
CCR
=:~)