Scotcharoos
Scotcharoos feature a soft, peanut-butter syrup binding crisp rice cereal for a chewy-crunchy bite, finished with a glossy chocolate–butterscotch topping. Sweet, nutty, and a little nostalgic, they’re perfect for bake sales, potlucks, or an after-dinner treat when you want a quick no-bake dessert with rich chocolate notes and a hint of butterscotch.
- Prep15 min
- Cook15 min
- Serves24
- DifficultyEasy
- 1
Gather all ingredients. Generously butter a 9x13-inch baking pan; set it aside.
- 2
Mix the peanut butter, corn syrup, and sugar in a large pot; cook and stir over medium heat until the peanut butter melts. Bring the mixture to a boil. Remove the pot from the heat.
- 3
Stir in the rice cereal until well combined.
- 4
Transfer the mixture to the prepared pan and press it down with buttered hands.
- 5
Melt the chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth.
- 6
Spread over the top of the bars.
- 7
Cool completely, about 20 minutes, before cutting into 24 squares.
- Calories 340.47 kcal Moderate
- Protein 5.7 g Moderate
- Carbs 61.02 g Moderate
- Total Fat 9.66 g Moderate
- Saturated Fat 2.97 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 1.31 mg Low Source
- Sodium 68.96 mg Low Source
- Fiber 3.77 g Moderate
- Sugar 16.68 g High
- Added Sugar 3.83 g Moderate
- Calcium 10.14 mg Low Source
- Iron 1.73 mg Low Source
- Potassium 128.8 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Peanuts 🥜
- Milk 🥛
- Soy 🌱
- Wheat 🌾
- Gluten
- Corn 🌽
- Chocolate 🍫
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