Name: Scotcheroos
Yield: 20

This Scotcheroos Recipe is a quick, no-bake treat made with peanut butter, chocolate, butterscotch, and crispy cereal. Ready in 15 minutes and reliable for parties!

author’s note

Consider Yourself Warned, These Disappear Fast!

I first tried Scotcheroos during my freshman year of college. Since my brother is severely allergic to peanuts, we never had them at home. But the first time I tasted one, I was hooked!

Back in college, my roommates and I would make Scotcheroos whenever we wanted to avoid studying… which was, honestly, pretty often.

They’re like the ultimate mash-up of Rice Krispie Treats and peanut butter bars. Chewy, crunchy, sweet, and rich all in one bite.

Now with two boys, a girl, a husband, and plenty of neighbors, I always have help polishing off a batch. Anytime I bring Scotcheroos to an event, someone asks for the recipe! They’re not only satisfying, but also quick and straightforward to make!

Ingredients

Ingredient	What to Know
Cereal	Use fresh cereal, not stale. Measure it out before you start.
White Sugar	Let it fully dissolve so the texture stays smooth.
Unsalted Butter	Unsalted lets you control the salt level.
Light Corn Syrup	Use light syrup, like Karo, so the flavor isn’t too strong.
Peanut Butter	Use creamy peanut butter for smooth bars. Skip natural peanut butter.
Topping	Not into butterscotch? Swap for peanut butter chips. Extra chips? Use them in these Butterscotch Cookies.

How To Make Scotcheroos Recipe

Prep: Line a 9×13-inch pan with parchment. Measure 6 cups cereal into a large bowl.
Cook Syrup: Warm sugar, butter, and corn syrup on low until dissolved and smooth.
Mix Base: Off heat, mix in peanut butter, vanilla, and salt. Pour over cereal and fold to coat. Press lightly into the pan.
Top: Melt butterscotch and chocolate in short bursts. Spread over the base.
Set + Slice: Let set at room temp, then cut into bars.

Corn syrup, peanut butter, and vanilla being added to a pot and it all being melted together and poured over the cereal.

Recipe Tips

Heavy Pot: A heavy-bottomed pot helps prevent burning.
Line the Pan: Use parchment for straightforward lift and cleanup.
Melt: Melt butter and sugar over a low burner. Take off the heat as soon as it’s smooth.
Light Press: Spread the cereal gently. Pressing hard makes bars firm.
Melt Chocolate in Bursts: Microwave in short bursts, stirring every 10 to 15 seconds. It keeps melting after you take it out.
Cool Before Topping: Let the base cool, then add the chocolate and butterscotch.

Butterscotch and chocolate chips being melted together and poured over the scotcheroos recipe.

Storage

Store this scotcheroos recipe in an airtight container at room temp for up to a week (I like them best within 1-2 days). For longer storage, you can freeze them for up to 3 months. Thaw frozen bars at room temperature before serving.