Would you like to save this?
We'll email this post to you, so you can come back to it later!
Scotcharoos Recipe
If you love peanut butter, chocolate, and easy no-bake desserts that never last long on the plate, this Scotcharoos Recipe is about to become your new go-to treat.
What Is a Scotcharoos Recipe, Anyway?
Scotcharoos are a classic Midwest dessert bar: chewy peanut butter cereal bars topped with a glossy layer of chocolate and butterscotch. Think Rice Krispies treats all grown up—with a peanut butter base and that irresistible chocolate butterscotch topping you probably remember from church potlucks or school bake sales.
I’m 50 now, and I swear there’s hardly been a family gathering, graduation, or little league picnic where someone didn’t show up with a pan of Scotcharoos. My kids called them “peanut butter candy bars” when they were small, and even now they’ll text me, “Mom, can you bring those bars?” No recipe card needed—I’ve made this Scotcharoos recipe so many times it’s burned into my brain.
What makes them special?
- They’re a no bake dessert, so you keep the oven off (perfect for summer or busy holidays).
- They’re fast—about 15 minutes of hands-on time.
- They use pantry staples most of us already have.
- And they taste like a cross between peanut butter bars and Rice Krispies treats, with that silky chocolate butterscotch top that snaps just a bit when you bite into it.
If you’re looking for a crowd-pleasing cereal bar recipe for potlucks, bake sales, or “I just need something sweet right now” moments, this Scotcharoos Recipe hits all the right notes.
Why You’ll Love This Scotcharoos Recipe
- No oven needed – This is a true no bake dessert; your stove and a saucepan do all the work.
- Ready fast – About 15 minutes of prep, then they set while you tackle the rest of your to‑do list.
- Perfect for potlucks – These potluck dessert bars slice cleanly, travel well, and serve a crowd.
- Kid- and grown-up approved – Peanut butter, chocolate, and crunch… there’s something for everyone.
- Budget-friendly ingredients – Corn syrup, sugar, peanut butter, and cereal stretch a long way.
- Easy to customize – Swap cereals, add a sprinkle of salt, or make them gluten-free with one simple change.
- Great make-ahead dessert – They keep well and actually slice better the next day.
- No fancy tools – A saucepan, a spatula, and a 9×13 pan are all you really need.
Ingredients for the Best Scotcharoos
Here’s what you’ll need to make this classic Scotcharoos recipe at home:
-
6 cups crispy rice cereal
(Traditional choice is Rice Krispies; any plain, crisp rice cereal works. For gluten-free, pick a certified gluten-free brand.) -
1 cup granulated sugar
(White sugar gives the clean, sweet flavor and helps create that chewy texture.) -
1 cup light corn syrup
(Karo is the classic. Light corn syrup keeps the bars soft and chewy instead of hard.) -
1 cup creamy peanut butter
(Use regular, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter can make the bars crumbly unless it’s well-stirred and not too oily.) -
1 teaspoon pure vanilla extract
(It’s optional, but I love the warmth it adds.) -
1 cup semi-sweet chocolate chips
(You can use milk chocolate if you prefer a sweeter topping.) -
1 cup butterscotch chips
(These give Scotcharoos their signature butterscotch flavor—don’t skip them if you can help it.) -
Pinch of flaky sea salt (optional)
(A light sprinkle on top balances the sweetness and makes these peanut butter chocolate bars taste a little more “grown-up.”)
A little tip from my kitchen: measure everything ahead before you start heating the syrup mixture. Once the sugar and corn syrup are hot, you’ll want to move quickly so the mixture doesn’t overcook and turn your bars too hard.
Step-by-Step Directions (No Stress, Just Stirring)
1. Prep your pan and cereal
- Lightly grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper for clean, easy removal and slicing.
- Add the 6 cups of crispy rice cereal to a large mixing bowl and set it aside.
- Make sure your bowl is big enough to stir comfortably; this mixture gets thick fast.
2. Heat the sugar and corn syrup
- In a medium saucepan, combine the 1 cup sugar and 1 cup light corn syrup.
- Cook over medium heat, stirring often, until the mixture just starts to bubble around the edges and the sugar has fully dissolved.
- You don’t want a full rolling boil—if it boils hard, the syrup can cook too long and make your Scotcharoos hard and glassy instead of chewy.
3. Stir in peanut butter and vanilla
- Remove the pan from the heat as soon as the mixture starts to bubble and looks clear.
- Immediately stir in the 1 cup peanut butter and the vanilla extract until smooth and creamy.
- It should look like glossy, warm peanut butter caramel. If there are streaks, keep stirring till it’s homogenous.
4. Combine with cereal
- Pour the warm peanut butter mixture over the cereal in your large bowl.
- Working quickly, use a sturdy spatula or wooden spoon to stir and coat every bit of cereal.
- Scooping from the bottom up helps; press down gently as you mix to pick up any dry cereal hiding underneath.
5. Press into the pan
- Transfer the cereal mixture to your greased or parchment-lined 9×13 pan.
- Gently press the mixture into an even layer.
- To keep it from sticking to your hands, lightly butter your fingertips, or use a piece of parchment paper and press with your palm.
- Don’t press too hard; firm but gentle keeps the bars chewy instead of rock-solid.
6. Make the chocolate butterscotch topping
- In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips.
- Microwave on 50% power in 30-second bursts, stirring after each one, until the mixture is melted and smooth.
- Usually this takes 60–90 seconds total, depending on your microwave. Low power and patience help keep the topping silky, not scorched.
- Prefer the stovetop? Melt the chips in a heat-safe bowl over a pan of barely simmering water, stirring until smooth.
7. Spread and set
- Pour the melted chocolate butterscotch topping over the pressed cereal layer.
- Use an offset spatula or the back of a spoon to spread it into an even, glossy layer that reaches all the corners.
- If you’d like, sprinkle a small pinch of flaky sea salt over the top while it’s still warm.
- Let the bars cool at room temperature for about 1–2 hours, or until the topping is set and firm to the touch.
- You can speed this up by popping the pan in the fridge for 20–30 minutes, but don’t leave them in there too long or they can get too hard.
8. Slice and serve
- Once the topping is set, use a sharp knife to cut the Scotcharoos into squares or rectangles.
- For cleaner slices, warm the knife under hot water, dry it, and cut in straight, confident motions.
- Serve and watch them disappear. Honestly, they never last more than a day at my house.
Servings & Timing
- Yield: About 24 bars (depending on how big you cut them)
- Prep Time: 15 minutes
- Setting Time: 1–2 hours at room temperature (or about 30 minutes in the fridge)
- Total Time: 1 hour 15 minutes to 2 hours (mostly unattended while the bars set)
These peanut butter bars are wonderful to make the night before you need them. They firm up, slice cleanly, and are ready to pack into containers for school events, bake sales, or holiday trays.
Easy Variations to Try
Here’s the fun part: once you’ve made this Scotcharoos recipe as written, you can play around with it.
- Gluten-Free Scotcharoos: Use a certified gluten-free crispy rice cereal and check your chips to be sure they’re gluten-free.
- Extra Peanut Butter Version: Stir ½ cup peanut butter chips into the cereal mixture for more peanut butter punch.
- Dark Chocolate Twist: Use dark chocolate chips instead of semi-sweet for a deeper, less-sweet flavor that offsets the butterscotch.
- Salted Scotcharoos: Mix ¼ teaspoon fine sea salt into the peanut butter mixture and finish with flaky sea salt on top.
- Crunch Mix-In: Stir in 1 cup of mini pretzel pieces or roasted peanuts with the cereal for a sweet-and-salty cereal bar recipe.
- Holiday Scotcharoos: Add seasonal sprinkles to the warm topping and cut them into small squares for festive dessert platters.
You know what? Once people realize these are no-bake and endlessly flexible, they start making “house versions”—don’t be surprised if your kids start naming different flavors.
How to Store, Freeze, and Make Ahead
These bars are a make-ahead dream, which is one reason I love them for church events and busy weeks.
Storing
-
Room temperature:
Store cut bars in an airtight container at room temperature for 3–4 days. Place parchment or wax paper between layers so the chocolate butterscotch topping doesn’t stick. -
Refrigerator:
You can refrigerate them if your kitchen is warm. Keep them in a sealed container for up to a week.- Note: They’ll firm up more in the fridge. Let them sit at room temperature for 10–15 minutes before serving so they’re chewy again.
Freezing
-
To freeze:
Cut the Scotcharoos into bars, place them on a baking sheet to firm up for about 30 minutes, then transfer them to a freezer bag or container with parchment between layers.- They’ll keep well for up to 2 months.
-
To thaw:
Let them sit at room temperature in the container for about 30–45 minutes. They’re actually pretty tasty when they’re still a little chilled, too.
Make-Ahead Tips
- Make the full pan a day or two before your party or potluck; the texture holds up beautifully.
- If you’re packing them as lunchbox treats, wrap individual bars in plastic wrap or small snack bags. They’re a fun surprise in place of store-bought granola bars.
Notes From My Kitchen (Little Things That Matter)
- Don’t boil the syrup hard. This is the number one mistake I see. You want the sugar and corn syrup just at the edge of a simmer, with tiny bubbles, then pull it off the heat. That’s what keeps your Scotcharoos soft and chewy.
- Regular peanut butter works best. Natural peanut butters can cause the cereal layer to be drier and crumbly. If that’s all you have, stir it very well and maybe add an extra spoonful to help bind.
- Stir the chips gently. If your chocolate butterscotch topping seizes or turns grainy, chances are the bowl got too hot. Short bursts in the microwave and lots of stirring help melt the chips smoothly.
- Make them your size. For a crowd, cut 24–30 smaller squares. For dessert at home, I’ll admit I cut bigger rectangles, closer to 12–16 bars.
- Let them set completely. I know, waiting is the hardest part. But if you cut while the topping is soft, the bars can slide around and look messy (still delicious, just not as pretty).
- Use parchment for easy lifting. If you line the pan and leave some overhang, you can lift the whole slab out and cut on a cutting board. This is great when you want very neat edges for party trays.
Honestly, this recipe is pretty forgiving. Even “mistakes” usually taste fantastic. That’s one reason it’s such a classic Midwest dessert—it just works.
FAQs About Scotcharoos
1. Why are my Scotcharoos hard instead of chewy?
They probably cooked too long or the syrup boiled too hard. Next time, heat the sugar and corn syrup only until it just starts to bubble, then remove from heat right away.
2. Can I use a different cereal instead of crispy rice?
Yes, you can use corn flakes, Chex, or a mix of cereals. Just keep the total amount around 6 cups so the ratio of syrup to cereal stays balanced.
3. Can I make Scotcharoos without corn syrup?
You can swap in honey, brown rice syrup, or even a mix of sugar and honey, but the texture will change slightly—usually a bit softer and stickier.
4. Do Scotcharoos need to be refrigerated?
No, they’re fine at room temperature, as long as it’s not very hot. In summer or if your kitchen runs warm, chilling them briefly helps the chocolate butterscotch topping stay firm.
5. Can I cut back on the sugar?
You can reduce the granulated sugar to ¾ cup, but the bars may be a little softer and less chewy. If you change the sugar much more, the structure of the cereal bar can suffer.
6. Can I use chunky peanut butter?
Yes, chunky peanut butter works and adds nice texture, especially if you like a little crunch. Just remember that very dry chunky peanut butter can make the mixture thicker, so stir quickly.
7. How do I keep the topping from cracking when I cut the bars?
Let the topping set fully, then use a sharp, slightly warmed knife. Press straight down instead of sawing back and forth, and clean the knife between cuts.
8. Are Scotcharoos the same as Rice Krispies treats?
Not quite. Both are cereal bar recipes, but classic Rice Krispies treats use marshmallows and butter, while Scotcharoos use a sugar-corn syrup-peanut butter base plus a chocolate butterscotch topping.
Wrapping It Up (And Packing a Few to Go)
These Scotcharoos are everything I love in an easy dessert recipe: no bake, ready fast, and always a hit. The chewy peanut butter base, the glossy chocolate butterscotch topping, and that familiar crunch make them one of those classic peanut butter chocolate bars people remember long after the party ends.
If you try this Scotcharoos Recipe, I’d truly love to hear how it went—tell me if you made any fun twists, or which cereal you used. And if you’re in the mood for more no-bake desserts and cereal bar recipes, this is a great time to start a little “treat tradition” in your own kitchen.
Scotcharoos
Ingredients
- 6 cups crispy rice cereal such as Rice Krispies; use certified gluten-free if needed
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter regular shelf-stable (like Jif or Skippy) works best
- 1 teaspoon pure vanilla extract optional
- 1 cup semi-sweet chocolate chips or milk chocolate chips for a sweeter topping
- 1 cup butterscotch chips
- flaky sea salt optional, for sprinkling on top
Instructions
- Lightly grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal. Add the crispy rice cereal to a large mixing bowl and set aside.
- In a medium saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring often, until the mixture just starts to bubble around the edges and the sugar has fully dissolved. Do not let it come to a full rolling boil to keep the bars soft and chewy.
- Remove the pan from the heat as soon as the mixture starts to bubble and looks clear. Immediately stir in the peanut butter and vanilla extract until the mixture is smooth and creamy.
- Pour the warm peanut butter mixture over the cereal in the large bowl. Working quickly, use a sturdy spatula or wooden spoon to stir until all of the cereal is evenly coated.
- Transfer the coated cereal mixture to the prepared 9×13-inch pan. Gently press it into an even layer using lightly buttered fingertips or a piece of parchment paper. Do not press too firmly to avoid making the bars too hard.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave on 50% power in 30-second intervals, stirring after each, until melted and smooth (about 60–90 seconds total). Alternatively, melt in a heat-safe bowl set over a pan of barely simmering water, stirring until smooth.
- Pour the melted chocolate–butterscotch mixture over the cereal layer. Use an offset spatula or the back of a spoon to spread it into an even layer all the way to the corners. If desired, sprinkle a small pinch of flaky sea salt over the top. Let the bars cool at room temperature for 1–2 hours, or until the topping is set and firm. You can speed this up by chilling in the refrigerator for 20–30 minutes.
- Once the topping is fully set, use a sharp knife to cut the Scotcharoos into squares or rectangles. For cleaner slices, warm the knife under hot water, dry it, and press straight down. Serve and enjoy.
