If you’re looking for a nostalgic, no-fuss treat that delivers that sweet, chewy-crunchy satisfaction in every bite, this Scotcheroos recipe is exactly what you need. These bars are the perfect marriage of peanut butter, chocolate, and butterscotch—rich, gooey, and just crispy enough to keep things interesting. Whether you’re whipping up a batch for a bake sale, holiday tray, or just an afternoon snack, Scotcheroos never disappoint.

These aren’t your average cereal bars. With their no-bake simplicity and rich layers of flavor, Scotcheroos are a staple in Midwest kitchens and loved everywhere for good reason. Let’s walk through everything you need to make this sweet magic happen in your own kitchen.

Why You’ll Love This Scotcheroos Recipe

Scotcheroos are the kind of treat you can always count on. They’re reliable, easy to make, and—most importantly—completely delicious. Here’s why this recipe deserves a spot in your go-to dessert lineup.

Key Benefits

• No oven required: Great for hot days or when you just want something fast.

• Ready in about 20 minutes: Perfect for last-minute cravings or party prep.

• Crispy and chewy in every bite: Thanks to the combo of puffed rice cereal and sticky peanut butter syrup.

• Sweet and salty balance: Chocolate and butterscotch on top of creamy peanut butter? Yes, please.

This recipe doesn’t rely on fancy ingredients or complicated techniques. You don’t have to be a pro baker to get it right—and that’s the beauty of it.

Suitable For

• Busy parents looking for a quick snack or treat for the kids.

• Holiday bakers wanting a no-bake option to round out the cookie tray.

• Gluten-free eaters—just use certified gluten-free crispy rice cereal.

• Peanut-free households—swap in almond or sunflower butter.

• Beginner bakers who want to make something impressive with minimal stress.

Scotcheroos are flexible, forgiving, and full of flavor. Everyone deserves a dessert this good and this easy.

Ingredients for Scotcheroos

You don’t need a mile-long ingredient list to create something amazing. These bars come together with just a few pantry staples—and each one plays an important role in texture and taste.

Core Ingredients

• Sugar (1 cup): The base of the syrup that gives these bars their signature chew.

• Light corn syrup (1 cup): Helps hold everything together while keeping it soft.

• Creamy peanut butter (1 cup): Choose a smooth, no-stir kind for best results.

• Crispy rice cereal (6 cups): Adds the crunch and structure.

• Semisweet chocolate chips (1 cup): For a rich chocolate topping that balances the sweetness.

• Butterscotch chips (1 cup): The final flavor boost that makes these uniquely Scotcheroos.

Everything works together in harmony—nothing fussy, just good ingredients layered up into one perfect bar.

Substitutions and Tips

Not every pantry looks the same, and that’s okay. Here are a few ways you can tweak this recipe to fit your needs:

• No corn syrup? Try honey or maple syrup in a pinch—but keep in mind, the texture may be slightly softer and the flavor more pronounced.

• Nut allergy? Almond butter or sunflower seed butter work beautifully.

• Want a richer flavor? Use dark chocolate chips instead of semisweet.

• Need it gluten-free? Make sure your rice cereal and chips are certified gluten-free.

Feel free to get creative. Scotcheroos are all about balance and comfort—not perfection.

The Best Peanut Butter for Scotcheroos

Let’s talk peanut butter. It’s the glue that holds these bars together, and not all peanut butters are created equal when it comes to baking.

Stick with a creamy, shelf-stable peanut butter like Jif or Skippy. These no-stir varieties have the right consistency and fat content to blend smoothly with the syrup mixture. Natural peanut butters can separate or be too oily, which might cause your bars to fall apart or become greasy.

If you’re using a substitute like almond butter, look for one with a similar consistency and stir it well before measuring. The goal is a smooth, cohesive mixture that blends easily and sets up properly.

Kitchen Tools You’ll Need

You don’t need much to make a great batch of Scotcheroos. In fact, you probably have everything on hand already.

Must-Have Tools

• 9×13-inch pan: The standard size for these bars—gives just the right thickness.

• Large mixing bowl: To mix the cereal without making a mess.

• Medium saucepan: For heating the sugar and syrup.

• Rubber spatula: Great for stirring and pressing the mixture into the pan.

• Measuring cups: Accuracy counts when dealing with sticky ingredients.

Nice-to-Have Tools

• Parchment paper: Makes removing the bars from the pan much easier.

• Microwave-safe bowl: Ideal for melting the chocolate and butterscotch chips quickly.

• Offset spatula: Helps you spread the melted topping evenly.

That’s it—no stand mixer, no baking sheets, no stress. Just grab your bowl and saucepan, and let’s get started.

How to Make Scotcheroos

These bars come together so quickly, you’ll be wondering why you didn’t make a double batch. Each step is simple, and I’ll walk you through it just like a friend standing beside you in the kitchen. If you’ve got 20 minutes and a little patience for cooling time, you’ve got Scotcheroos.

Step 1: Prepare Your Pan

First things first—grab a 9×13-inch baking pan. You can lightly grease it with nonstick spray or, for even easier cleanup, line it with parchment paper. This step makes a huge difference when it’s time to lift the bars out and cut them cleanly.

Step 2: Measure and Mix the Cereal

Pour your crispy rice cereal into a large mixing bowl. It should be big enough to give you room to stir everything once the syrup goes in. Set this bowl aside—it’ll be ready for action soon.

Step 3: Cook the Syrup

Now it’s time to make the sweet, sticky base that holds everything together. In a medium saucepan, combine the sugar and corn syrup. Set it over medium heat and stir constantly. You’ll want to keep a close eye on it—it should just come to a gentle boil, not a rolling one.

As soon as you see it bubble, take it off the heat. Overcooking the syrup can make the bars too hard. We’re going for chewy, not jawbreaker.

Step 4: Stir in the Peanut Butter

Right after you pull the pan off the heat, stir in the peanut butter. It’ll melt right in and create a beautifully smooth, rich mixture. This part smells amazing and comes together in seconds.

Step 5: Combine Syrup and Cereal

Now pour the warm peanut butter mixture over your waiting bowl of cereal. Stir quickly and thoroughly to coat all those crispy bits. The mixture will start to firm up as it cools, so work fast to get everything evenly mixed.

Step 6: Press Into the Pan

Transfer the cereal mixture into your prepared pan. Use a greased spatula or a piece of wax paper to gently press it down into an even layer. Don’t pack it too hard—you want the bars to stay light and chewy, not dense.

Step 7: Melt the Chips

In a microwave-safe bowl, combine the semisweet chocolate chips and butterscotch chips. Microwave in 30-second bursts, stirring in between, until the mixture is completely smooth and glossy. This usually takes about 1 to 1½ minutes total.

Microwave tip: Don’t rush it. Stirring between rounds helps prevent overheating and gives you that silky finish.

Step 8: Spread the Topping

Pour the melted chocolate-butterscotch mixture over the cereal layer. Use an offset spatula or the back of a spoon to spread it gently to the edges. Try to make an even, smooth layer—this is what gives Scotcheroos their signature look.

Step 9: Chill Until Set

Place the pan in the refrigerator for at least two hours, or until the topping is set. This step is key for getting clean cuts and firm, sliceable bars. If you’re short on time, the freezer can speed things up, just don’t forget them in there.

Step 10: Slice and Serve

Once the topping is firm, remove the bars from the pan. A sharp knife (lightly greased, if needed) will help you get those beautiful, clean edges. Cut into squares or rectangles—whatever feels right for snacking or sharing.

Serve at room temperature and watch them disappear.

Tips for Success

Even though Scotcheroos are famously easy, there are a few pro tips that can take yours from good to great.

• Don’t boil the syrup too long. That’s the #1 reason Scotcheroos turn out hard. As soon as the sugar starts to bubble, pull it off the heat.

• Stir fast when combining the cereal and syrup. It firms up quickly.

• Use fresh ingredients. Old chips or stale cereal won’t give you that crisp-chewy balance.

• Line your pan with parchment paper. It makes cleanup easier and cutting cleaner.

• Cool completely before cutting. Patience pays off. Warm bars are harder to slice and can be messy.

How to Store Scotcheroos

One of the best things about these bars? They store beautifully. Here’s how to keep them fresh and tasty.

At Room Temperature

Scotcheroos can sit out at room temperature in an airtight container for up to one week. They’re best kept in a cool spot, away from direct sunlight or heat, to keep the topping from melting.

In the Refrigerator

If your kitchen runs warm or you just like a firmer bar, pop them in the fridge. Stored in a sealed container, they’ll keep for up to two weeks. Just let them sit out a few minutes before eating if they feel too firm.

Freezing Tips

Want to make a batch ahead of time? Scotcheroos freeze really well.

• Cut into bars and wrap each one in plastic wrap.

• Store in a freezer-safe container or zip-top bag for up to three months.

• Thaw at room temperature for 30–60 minutes before serving.

They’re great for last-minute dessert emergencies.

Frequently Asked Questions

Why are my Scotcheroos hard?

This usually means the sugar mixture boiled too long. Next time, remove it from heat as soon as it starts to bubble. That quick timing makes all the difference.

Can I make Scotcheroos without corn syrup?

You can, but results may vary. Honey or maple syrup can work as substitutes, but they may lead to a softer bar and slightly different flavor. If you’re avoiding corn syrup for dietary reasons, test small batches first.

How do I cut them cleanly?

Make sure they’re fully cooled, and use a sharp knife. Lightly greasing the knife or running it under warm water can help keep the topping from cracking.

Are Scotcheroos gluten-free?

They can be! Just use certified gluten-free crispy rice cereal and double-check that your chips are gluten-free too. Many brands are, but it’s always smart to read the label.

Related Recipes to Try Next

If you loved this Scotcheroos recipe, you might enjoy these other no-bake and sweet bar treats:

• Peanut Butter Rice Krispie Treats with M&Ms and Chocolate Chips – A colorful twist on cereal bars, great for parties.

• Easy Divinity Candy Recipe – Soft, fluffy, and melt-in-your-mouth classic candy.

• Coconut Toffee Chocolate Chip Cookie Bars – A decadent treat loaded with texture and flavor.

• Chocolate Strawberry Cupcakes – Perfect for Valentine’s Day or any time you crave fruit and chocolate.

• Oatmeal Cake – A cozy, moist cake with an irresistible coconut topping.

Final Thoughts

Scotcheroos are one of those desserts that check all the boxes: easy to make, quick to pull together, and totally crave-worthy. Whether you’re serving a crowd or just stashing a few in the fridge for yourself, these bars deliver.

So go ahead—gather your ingredients, clear a little counter space, and get ready to fall in love with this Midwest classic. You’re going to want to make these again and again.

Print