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Scotcharoos

No-Bake Scotcharoos: Sweet Treats for Every Craving

Indulge in no-bake Scotcharoos, a nostalgic dessert made with Rice Krispies and a creamy peanut butter mixture.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 20 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 cups Rice Krispies or any crispy rice cereal
  • ½ cup Butter salted or unsalted
  • 1 cup Granulated Sugar can use brown sugar
  • 1 cup Light Corn Syrup honey or maple syrup are alternatives
  • 1 cup Creamy Peanut Butter any brand
For the Topping
  • 1 cup Semi-Sweet Chocolate Chips or dark chocolate
  • 1 cup Butterscotch Chips or extra chocolate chips
  • 1 tablespoon Oil optional for thinning

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Large mixing bowl
  • Microwave-safe Bowl
  • spatula
  • wax paper

Method
 

Step-by-Step Instructions for Scotcharoos
  1. Start by spraying a 9x13-inch baking dish with cooking spray to prevent sticking.
  2. In a medium saucepan, combine ½ cup of butter, 1 cup of granulated sugar, and 1 cup of light corn syrup over medium-low heat. Stir until melted and smooth.
  3. Pour the warm peanut butter mixture over 6 cups of Rice Krispies in a large mixing bowl and fold gently.
  4. Transfer the mixture into the prepared baking dish and press down firmly to create an even surface.
  5. In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 1 cup of butterscotch chips. Microwave until melted, stirring frequently.
  6. Pour the topping over the Rice Krispies layer and spread evenly. Refrigerate for 15-20 minutes to set.
  7. Cut into bars after the topping has set and serve.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 80mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

For better texture, avoid boiling the sugar mixture and grease the baking dish well. Use wax paper when pressing the mixture into the pan.

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