Scotcharoos
These no-bake cereal bars are chewy, peanut buttery, and topped with a smooth chocolate-butterscotch layer. They are a classic Midwestern treat for bake sales, potlucks, and after-school snacks.
Total
20 min
Servings
24 bars
Level
Easy
Scotcharoos are the kind of no-bake dessert that disappears quickly from a pan. Crisp rice cereal is folded into a warm peanut butter syrup, then finished with melted chocolate and butterscotch chips.
The key is to heat the sugar mixture just until it bubbles, not until it boils hard. That keeps the bars chewy instead of stiff.
They set at room temperature and travel well, which makes them handy for parties, lunch boxes, and casual holidays.
01What you'll need
Ingredients
8 items · 24 bars
- 6 cups crisp rice cereal, such as Rice Krispies
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
02How to make it
Step-by-step
1. Prep the pan
Grease a 9-by-13-inch baking pan or line it with parchment paper, leaving a little overhang on two sides. Add the crisp rice cereal to a large mixing bowl so it is ready when the syrup is hot.
2. Heat the sugar and corn syrup
In a medium saucepan, combine the sugar and corn syrup. Set the pan over medium heat and stir often until the mixture is smooth and just starts to bubble around the edges. Do not let it boil hard, or the bars can turn too firm.
3. Stir in peanut butter
Remove the saucepan from the heat. Add the peanut butter, vanilla, and salt. Stir until the mixture is glossy and fully combined.
4. Coat the cereal
Pour the warm peanut butter mixture over the cereal. Use a rubber spatula to fold everything together until the cereal is evenly coated. Work while the mixture is still warm because it thickens as it cools.
5. Press into the pan
Transfer the coated cereal to the prepared pan. Press it into an even layer with a spatula or lightly greased hands. Press firmly enough to shape the bars, but do not pack them down too hard.
6. Melt the topping
Place the chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until smooth. You can also melt them in a heatproof bowl set over a pan of barely simmering water.
7. Spread and set
Pour the melted topping over the cereal layer and spread it to the edges. Let the scotcharoos set at room temperature for 1 to 2 hours, or chill for about 30 minutes if you need them sooner.
8. Cut into bars
Lift the slab out with the parchment, if using. Cut into 24 squares with a sharp knife. For cleaner slices, let chilled bars sit at room temperature for 10 minutes before cutting.
03From our kitchen
Cook's tips
- Make ahead: Scotcharoos are a good make-ahead dessert. Make them up to 2 days before serving and keep them covered at room temperature.
- Storage: Store bars in an airtight container at room temperature for 4 to 5 days. Separate layers with parchment or wax paper so the topping does not stick.
- Freezing: Freeze cut bars in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Avoid hard bars: Do not boil the sugar and corn syrup for more than a few seconds. A hard boil makes the syrup hotter and can set the bars too firmly.
- Peanut butter swap: Creamy peanut butter gives the classic texture. Natural peanut butter can work if it is very well stirred, but the bars may be a little softer or oilier.
- Nut-free option: Use a peanut-free spread, such as sunflower seed butter, if needed. Check that your cereal and chips are also made in a nut-free facility if allergies are a concern. The flavor will be different but still good.
Cook's note
Scotcharoos are easiest to cut when the topping is set but not ice-cold. If the chocolate layer cracks, let the pan warm on the counter for a few minutes and use a sharp knife.
04Frequently asked
Questions & answers
Why are my scotcharoos hard?
The sugar and corn syrup mixture was likely cooked too long or boiled too hard. Heat it only until it looks smooth and bubbles begin to appear around the edges, then remove it from the heat.
Can I make scotcharoos without butterscotch chips?
Yes. Use all chocolate chips, or replace the butterscotch chips with peanut butter chips or white chocolate chips. The topping will taste different but will still set.
Do scotcharoos need to be refrigerated?
No. They set and store well at room temperature. Refrigeration is helpful if your kitchen is warm, but chilled bars can be firmer, so let them sit out briefly before serving.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds small peanut pieces and a bit more texture. The bars may be slightly less smooth but still hold together well.
How do I keep the cereal layer from sticking to my hands?
Lightly grease your hands or the spatula with cooking spray or a little butter before pressing the mixture into the pan. Press gently so the bars stay chewy.
05Keep cooking
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