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Yields:
24 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Crispy, crunchy, and peanut buttery, these scotcheroos are the perfect afternoon pick-me-up. There is nothing more convenient than a quick, no-bake dessert and this variation on the classic cereal treat is sure to outshine most. These dessert bars are excellent for bake sales, but equally as tasty for an easy after-school snack or Christmas treat. Plus, they stay fresh for a week, so you can make them ahead of time!
What are scotcheroos?
Created by the Kellogg company in 1965, these super fun peanut butter-chocolate treats are also known as peanut butter Rice Krispie treats. Because there are butterscotch chips melted into the topping, these tasty treats were given the zippy name: scotcheroo. Unlike regular Rice Krispie treats, scotcheroos aren't made with marshmallow and butter. Instead, the cereal is bound together with a mixture of corn syrup or honey, sugar, and peanut butter. After being pressed into a greased pan, these treats are covered in a blanket of melted chocolate and butterscotch chips. Once the chocolate sets up, these treats are ready to be sliced and enjoyed.
What kind of peanut butter is best for scotcheroos?
Stick with classic creamy peanut butter for this recipe. Avoid natural peanut butter where the oil and peanut butter separate.
What is the best way to store scotcheroos?
These scotcheroos will stay fresh for up to one week if they are kept in an airtight container at room temperature. But these dessert bars are so tasty, there's no way they will stick around that long!
Can you freeze scotcheroos?
Yes, you can! The bars can be placed in airtight container and frozen for up to three months. Let them thaw at room temperature before enjoying.
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Ingredients
- 1 1/4 cups honey
- 3/4 cup light brown sugar
- 1 1/4 cups creamy peanut butter
- 1 tsp. vanilla extract
- 6 cups crispy rice cereal, such as Rice Krispies
- Cooking spray
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups butterscotch chips
- 1 Tbsp. coconut oil
- Flaky sea salt, for sprinkling
Directions
- Step 1In a medium saucepan, heat the honey and brown sugar over medium heat, stirring frequently, until the sugar is dissolved, 5 to 7 minutes. Do not boil. Remove the mixture from the heat and stir in the peanut butter and vanilla.
- Step 2To a large bowl, add the cereal. Pour the peanut butter mixture over the cereal and stir the mixture until well coated.
- Step 3Spray a 13-by-9-inch baking pan with cooking spray until well coated. Evenly press the cereal mixture into the prepared pan.
- Step 4In a large measuring cup or microwave-safe bowl, combine the chocolate chips, butterscotch chips, and coconut oil. Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 2 minutes. Stir the mixture until well combined and fully melted.
- Step 5Pour the mixture over the cereal, spreading it until even. Sprinkle with flaky sea salt. Refrigerate the bars until firm, at least 30 minutes. Cut into squares and enjoy!
Tip: For an extra hit of chocolate, use cocoa-flavored crispy rice cereal.
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