Want more no-bake desserts? I love this No-Bake Cheesecake, Banana Pudding, Buckeyes, or Lemon Mousse!
How to make Scotcheroos:
Rice Krispies Layer: Add rice krispies cereal to an extra-large bowl. In a saucepan, combine sugar and corn syrup. Cook over medium heat until it comes to a boil, then immediately remove from heat and stir in peanut butter until smooth. Pour over rice krispies cereal and stir evenly to coat. Press firmly into a parchment-lined 9x13inch pan. I’m convinced this is the best recipe for maximum soft and chewiness, plus amazing flavor. Chocolate Layer: Add chocolate chips and butterscotch chips to a microwave safe bowl and microwave on low power for about 2 minutes, stirring every 30 seconds, until the chips are melted and smooth. Spread over rice krispies and allow to cool completely before cutting and serving.
Make Ahead and Freezing Instructions:
To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature. To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.
More Bar Recipes:
Chocolate Brownies Lemon Bars Peanut Butter Brownies Butterscotch Blondies Butterfinger Bars S’mores Bars Sugar Cookie Bars
I originally shared this recipe June 2013. Updated May 2020 and May 2024.
This post contains affiliate links.
