Scotcheroos
Crispy, chewy peanut butter rice cereal bars topped with a buttery blend of melted chocolate and butterscotch chips. These no-bake bars come together in 15 minutes and are a potluck classic, perfect for holidays and bake sales.
For 12 servings
- prep
Grease the pan and measure the cereal.
1.Butter the bottom and sides of a 9x13 inch baking pan.2.Pour 6 cups crispy rice cereal into a large mixing bowl and set aside. - boil · ~5 min
Make the peanut butter syrup.
1.Combine 1 cup sugar, 1 cup corn syrup, and 1 cup peanut butter in a large saucepan over medium heat.2.Stir constantly with a wooden spoon until the mixture bubbles and is smooth, about 4 to 5 minutes.3.Remove from heat the moment it starts to boil.TIPDon't overboil the syrup or the bars will turn out hard instead of chewy. - mix · ~2 min
Coat the cereal with the syrup.
1.Pour the hot peanut butter syrup over the cereal in the mixing bowl.2.Fold gently with a spatula until every piece is evenly coated. - assemble · ~2 min
Press the mixture into the pan.
1.Transfer the coated cereal to the buttered 9x13 pan.2.Use a buttered spatula or wax paper to press it firmly and evenly into the corners.TIPPress lightly — packing too tightly makes the bars dense and hard. - rest · ~2 min
Let the base cool and set.
Set the pan aside at room temperature while you prepare the topping. The mixture will firm up as it cools.
- mix · ~2 min
Melt the chocolate butterscotch topping.
1.Combine 1 cup chocolate chips, ½ cup butterscotch chips, and 2 tbsp butter in a heatproof bowl.2.Microwave in 30-second bursts, stirring between each, until fully melted and smooth.TIPStir well between bursts — the chips hold their shape even when hot, so do not over-microwave. - assemble · ~60 min
Spread the topping over the bars.
1.Pour the melted chocolate mixture over the cooled cereal base.2.Spread evenly to the edges with a spatula.3.Let the topping set at room temperature for about 1 hour before cutting. - serve
Cut into 12 bars and serve.
Run a knife along the edges and cut into 12 squares. If the topping is too hard, let the pan sit at room temperature for 10 minutes before slicing.
TIPUse a sharp knife and wipe it clean between cuts for the cleanest squares.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use creamy peanut butter, not natural or chunky, for the smoothest syrup texture.
- 2Do not overboil the syrup; remove from heat as soon as it bubbles or the bars will be hard.
- 3Press the cereal mixture lightly into the pan; too much pressure creates dense, hard bars.
- 4Wipe your knife clean between each cut for neat, professional-looking squares.
- 5Let the topping set at room temperature for at least 1 hour before slicing for a clean break.
- 6Store bars in an airtight container at room temperature for up to a week.
Adapt it for your goals.
Chocolate-peanut butter swap
Replace butterscotch chips with an equal amount of milk chocolate chips for a deeper, sweeter chocolate flavor.
crunchy peanut twistCrunchy peanut twist
Use crunchy peanut butter in the syrup for added texture and a more pronounced peanut taste.
salted caramel versionSalted caramel version
Add a sprinkle of flaky sea salt on top of the melted chocolate layer before it sets for a sweet-salty contrast.
Why this is on our healthy list.
Good source of energy
The combination of simple sugars from corn syrup and sugar provides quick energy, while peanut butter offers protein and healthy fats.
Contains peanuts for protein
Peanut butter contributes plant-based protein, making these bars more satisfying than plain sugar cereal treats.
Frequently asked questions
The syrup was likely boiled too long after it started bubbling. Remove it from heat immediately once it begins to boil to keep the bars chewy.
