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–+ servings

Scotcharoos Recipe

Heather Baird
This quick and easy dessert bar recipe is nostalgic favorite. Created in the 1960’s by Kellogg’s, it has remained a favorite for decades. Made with crisp rice cereal, peanut butter, chocolate chips and butterscotch chips, it is reminiscent of Rice Krispies treats – but better!
See recipe notes or substitutions.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
30 minutes hands off/chill time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 13x9 pan
  • Rubber spatula
  • Aluminum foil or parchment paper

Ingredients
 
 

  • 6 cups Rice Krispies cereal
  • 3/4 cup light brown sugar lightly packed
  • 1 1/4 cups creamy peanut butter such as JIF
  • 1 cup light corn syrup see note for substitutions
  • 2 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine grain sea salt
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 2 tablespoons sunflower oil or vegetable oil

Instructions
 

  • Line a 13x9 inch baking pan with foil or parchment paper that overhangs two sides. If using foil, spritz lightly with nonstick cooking spray or lightly butter.
  • Place the 6 cups of rice cereal in your largest mixing bowl; set aside.
  • In a medium sauce pan, combine the brown sugar, peanut butter, corn syrup, and butter. Cook over medium heat until all the ingredients are melted together. When the sugar is melted and the mixture is smooth, cook just until bubbles start to simmer around the edges of the pan, about 2-4 minutes. Do not bring this mixture to a full boil or the bars will be too hard.
  • Remove the pot from the heat and stir in the vanilla extract and salt. Stir well with a rubber spatula.
  • Pour the mixture into the bowl of rice cereal and mix well with a rubber spatula, turning the cereal over repeatedly to completely coat all of the rice.
  • Pour the mixture into the prepared pan, spread evenly and tamp down lightly using the back of the rubber spatula. Do not pack firmly! Just lightly press as to not compress the texture of the cereal.
  • Place the semisweet chips and butterscotch chips in two separate microwave-safe bowl. Add 1 tablespoon of oil into each of the bowls. Microwave each bowl at 100% power in 30 second increments until the mixture is melted and smooth. The oil will thin the texture of the chips, making them easier to swirl together.
  • Pour about 1/3 of the melted butterscotch into the melted chocolate; stir to combine well. Spread this mixture onto the warm cereal mixture in the pan.
  • Place the remaining melted butterscotch into a piping bag or a zip top bag with a hole snipped in the end. Pipe lines of butterscotch lengthwise on top of the chocolate layer. Use a skewer or a knife to swirl the butterscotch and chocolate mixture together. (See video for visual.)
  • Transfer the bars to the refrigerator to set for 30-45 minutes.
  • Remove the bars from the pan with the overhanging liner. Cut into 24 pieces. Store airtight. Bars will keep at room temperature for about 5 days.

Notes

Skip the Swirl: For an easy topping, simply combine the semisweet and butterscotch chips in a large microwave-safe bowl. (Omit oil.) Heat at 100% power in 30 second increments until melted with no lumps. Spread over the bars.
Corn Syrup Alternatives: I’ve seen others that have had success with honey, golden syrup, and brown rice syrup in this recipe, but I have not tested them in my own kitchen. Flavor and texture will vary from the original.
 
Keyword 13x9, butterscotch chips, classic dessert bars, creamy peanut butter, dessert bars, no bake dessert, retro recipe, Rice Krispies cereal, Scotcharoos, semisweet chocolate chips
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