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These soft and chewy Scotcharoos are loaded with peanut butter, topped with a rich chocolate-butterscotch layer, and guaranteed to stay tender instead of turning hard and brittle. If you’ve ever bitten into a Scotcharoo that felt more like a brick than a dessert bar, you’re not alone — overcooking the syrup mixture is one of the most common mistakes people make.
The good news? Perfect Scotcharoos are surprisingly easy. The secret is removing the peanut butter mixture from the heat at exactly the right moment and gently pressing the bars into the pan. Follow those simple steps, and you’ll get soft, chewy bars every time.
Whether you’re making them for a bake sale, potluck, holiday tray, or simply because you’re craving a nostalgic no-bake treat, this classic recipe never disappoints.
If you love easy no-bake desserts, be sure to try my Rice Krispie Treats, Avalanche Bars, Fluffernutter Rice Krispie Treats, and Fruity Pebble Treats too.
Why This Recipe Works
Stays soft and chewy. The peanut butter mixture is heated just until the sugar dissolves, preventing hard, brittle bars.
Rich chocolate-butterscotch topping. The classic combination creates the perfect sweet finish without overpowering the peanut butter layer.
Simple pantry ingredients. You only need six basic ingredients to make a full 9×13 pan.
Perfect for sharing. These bars travel well and are always one of the first desserts to disappear at parties and potlucks.
No baking required. Ready with minimal effort and no oven needed.
✨ Before You Begin
✨ Watch the peanut butter mixture carefully. Remove it from the heat at the very first sign of bubbles. A full boil is the fastest way to end up with hard Scotcharoos.
✨ Gently press the mixture into the pan. Packing it down firmly can make the bars dense and tough.
✨ Melt the chocolate and butterscotch chips slowly over low heat to prevent scorching.
✨ For the cleanest slices, allow the topping to cool completely before cutting.
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.
🔬 Why Scotcharoos Get Hard (And How To Keep Them Soft)
The secret to soft, chewy Scotcharoos is avoiding overcooking. As soon as the sugar has dissolved and small bubbles begin appearing around the edges of the pan, remove the mixture from the heat. If you allow it to come to a full boil, the sugar becomes more concentrated and the bars can turn hard as they cool.
The second key is pressing the mixture into the pan gently. You want an even layer, but compacting the cereal too firmly can create dense, tough bars instead of light, chewy ones.
Finally, store Scotcharoos tightly covered at room temperature. Refrigeration can cause them to firm up and lose some of their soft, chewy texture.
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
=:~)