Classic Scotcheroos

These classic scotcheroos combine peanut butter, crispy rice cereal, and chocolate into one delicious no-bake treat. Top them with sprinkles and serve on lollipop sticks to create a fun snack kids and adults alike will love!

Elle has been helping me in the kitchen since she was tiny. The first time I shared this recipe for scotcheroos, she was only two.

Now, my littlest girl is three, just a bit older than Elle was when I first made this recipe with her. I love that I can have both of my girls in the kitchen with me, helping me make these easy no-bake treats.

What are scotcheroos?

If you’ve never had scotcheroos (sometimes spelled “scotcharoos”), let me tell you, you’re missing out! The original recipe was created in the 1960s and is sort of a cross between rice krispie treats and a peanut butter cup. They’re as much of a Midwest staple as buckeyes and puppy chow.

The base of the bars is made with rice krispies cereal and peanut butter. After the bars set, they get topped with a mix of melted chocolate chips and butterscotch chips.

That combination of peanut butter and chocolate with a bit of butterscotch flavor is what makes scotcheroos so special and different from other no-bake bars, such as lunch lady peanut butter bars. 

Why you’ll love this recipe

Simple to make: This scotcheroos recipe doesn’t require a ton of ingredients and takes only a few minutes to make, so they’re the perfect recipe to get the kiddos involved with.

Dress them up: I love adding rainbow sprinkles to the top of mine just to make them extra fun. Sometimes I even serve them on lollipop sticks—my kids think they’re getting the most fun dessert “lollipop,” and I’m secretly keeping their hands from getting quite as sticky. Win/win.

Easily adaptable: If you have a peanut allergy, you can easily swap the peanut butter for sunflower seed butter or even Nutella for an even more chocolatey version. 

How to make these old-fashioned scotcheroo bars

Save this recipe for the next time you need a low-effort, no-bake treat. Make these for your kids as an after-school snack, take them to a cookout, or enjoy them just because it’s Thursday and you deserve it.

Ingredients you’ll need

• Light corn syrup: Corn syrup helps hold the cereal bars together and also keeps them chewy even after they’ve set. I have had readers successfully use honey instead of corn syrup. Keep in mind that honey will change the flavor slightly.
• Granulated sugar
• Creamy peanut butter: I recommend using regular Skippy or Jif, or a no-stir natural peanut butter. Stay away from the peanut butter that is ground in-store—it is usually not smooth enough for recipes like this.
• Rice Krispies: If you need these bars to be gluten free, make sure to use a different brand of crispy rice cereal. Kellogg’s Rice Krispies contain barley malt, so they are not gluten free. I’ve even had readers say they make a version using corn flakes — similar to corn flake bars — instead of rice cereal.
• Semi-sweet chocolate chips: Milk chocolate chips will work if that’s all you have, but keep in mind the topping will be slightly sweeter.
• Butterscotch chips: You could substitute these with peanut butter chips if you want even more peanut butter flavor. 

I also like to add rainbow sprinkles to the top of mine, but that is completely optional!

Making this recipe

This scotcheroos recipe is made in a 9×13-inch pan or baking dish. Before you start, line the pan with parchment and spray it will with nonstick spray so the bars don’t stick to the pan.

Add the corn syrup and sugar to a large saucepan. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Take the pan off the heat and stir in the peanut butter until everything is melted and smooth.

Add the rice krispies cereal and stir to combine. Make sure the cereal is well coated with the peanut butter mixture!

Gently press the mixture into the prepared pan, then set aside while you make the chocolate topping.

In a medium saucepan over low heat, melt the butterscotch chips and chocolate chips until melted. Stir the mixture constantly as it melts.

You could also microwave the chips in a microwave-safe bowl on 50% power in 30-second intervals. Stir between each interval until fully melted and smooth.

Spread the topping evenly over the bars. If you want to add sprinkles, do it now before the topping sets.

Let the scotcheroos cool for at least 45 minutes, or until firm. Use the parchment paper to lift the bars out of the pan and cut into small squares with a large, sharp knife.

Frequently asked questions