Simple & Affordable Scotcharoos Recipe

Scotcharoos Recipe: Easy No-Bake Peanut Butter Rice Krispie Bars

If you’re craving a nostalgic, crowd-pleasing dessert that comes together in minutes, this Scotcharoos recipe is the perfect choice. These classic Midwestern bars are famous for their chewy peanut-butter base and glossy chocolate–butterscotch topping. They’re no-bake, quick to make, and ideal for potlucks, holidays, bake sales, or anytime you need a fast sweet treat.

This SEO-optimized article includes a detailed recipe, pro tips, variations, serving ideas, storage directions, and full JSON-LD Recipe Schema for publication.

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⭐ What Are Scotcharoos?

Scotcharoos are crisp rice cereal bars held together with a warm sugar–corn syrup–peanut butter mixture, then topped with melted chocolate and butterscotch chips. The result is a sweet, chewy, slightly fudgy bar with layers of texture and flavor. They first became widely known in the 1960s and remain a beloved no-bake dessert today.

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Ingredients for the Best Scotcharoos

Base Layer

• 6 cups crispy rice cereal

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

• ¼ teaspoon fine salt (optional, enhances flavor)

Chocolate–Butterscotch Topping

• 1 cup semisweet chocolate chips

• 1 cup butterscotch chips

• 1 tablespoon creamy peanut butter (optional, makes the topping smoother)

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How to Make Scotcharoos (Step-by-Step Instructions)

1. Prep the Pan

Line a 9×13-inch baking dish with parchment paper or lightly grease it. This ensures the bars release easily and slice cleanly.

2. Heat the Syrup and Sugar

Combine sugar and corn syrup in a medium saucepan.
Heat gently over medium heat, stirring frequently. Once the mixture just begins to bubble around the edges, remove from heat.
➡️ Do not let it boil—boiling makes the bars hard.

3. Add Peanut Butter

Off the heat, stir in 1 cup peanut butter and optional salt until smooth and creamy.

4. Coat the Cereal

Place the crispy rice cereal in a large bowl.
Pour the warm peanut-butter mixture over the top and gently fold until all the cereal is evenly coated.

5. Pack Into the Pan

Transfer the mixture into the prepared baking dish.
Press lightly with a spatula—firm enough to hold together but not so much that it becomes dense.

6. Melt the Topping

In a microwave-safe bowl, combine:

• Chocolate chips

• Butterscotch chips

• 1 tablespoon peanut butter (optional)

Microwave in 20–30 second bursts, stirring in between, until fully melted and smooth. (A double boiler works too.)

7. Spread and Let Set

Pour the warm topping over the cereal base, spreading it evenly with an offset spatula.
Let the bars cool at room temperature for 1–2 hours, or chill for 20–30 minutes to speed things up.

8. Slice and Serve

Use a sharp knife to cut into squares or bars. Serve at room temperature or slightly chilled.

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Pro Tips for Perfect Scotcharoos

✔ Don’t Overheat the Syrup

The syrup should just bubble. A rolling boil leads to hard, brittle bars.

✔ Use Fresh Crispy Rice Cereal

Crunchy cereal creates lighter, crispier bars.

✔ Add PB to the Topping

A small amount of peanut butter helps the chocolate–butterscotch topping melt smoother and slice without cracking.

✔ Don’t Overpack the Mixture

Gentle pressure keeps the bars soft and chewy.

✔ Line the Pan

Parchment makes lifting and slicing easier and prevents sticking.

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Scotcharoo Variations

🔸 Salted Scotcharoos

Sprinkle flaky sea salt on top for sweet-salty contrast.

🔸 Dark Chocolate Scotcharoos

Replace semisweet chocolate chips with dark chocolate for deeper flavor.

🔸 Peanut-Free Version

Use almond butter or sunflower seed butter.

🔸 Gluten-Free Scotcharoos

Choose a certified gluten-free crispy rice cereal.

🔸 Holiday Scotcharoos

Add seasonal sprinkles, peppermint, or drizzle white chocolate on top.

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Serving Ideas

• Cut into bite-size squares for dessert trays

• Wrap individually for lunchboxes

• Serve chilled for a firmer, candy-bar texture

• Pair with coffee, hot chocolate, or ice-cold milk

• Add to holiday cookie boxes for a no-bake addition

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How to Store Scotcharoos

Room Temperature

Store in an airtight container for 4–5 days. Place parchment between layers to prevent sticking.

Refrigerator

Keeps well for up to 1 week. Bars will be firmer when cold.

Freezer

Freeze for up to 2 months:

1. Cut into bars

2. Wrap individually

3. Store in an airtight freezer bag or container

Thaw at room temperature for 20–30 minutes before serving.

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Optional Table: Quick Ingredient Reference

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