Scotcheroo Bars
Creamy peanut butter, crispy rice cereal, and a smooth chocolate and butterscotch topping come together in these scotcheroos. This classic recipe is a simple no-bake treat that's a favorite for a reason!
Servings 24 bars
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 6 cups Rice Krispies cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- sprinkles optional
Instructions
- Line a 9x13-inch pan with parchment paper or foil and spray with nonstick cooking spray.
- Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat.1 cup light corn syrup, 1 cup granulated sugar
- Stir in peanut butter; mix well until melted and smooth. Add cereal; stir until evenly coated.1 cup creamy peanut butter, 6 cups Rice Krispies cereal
- Pour into prepared pan and pat into place.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. If desired, top with sprinkles.1 cup semi-sweet chocolate chips, 1 cup butterscotch chips, sprinkles
- Cool at least 45 minutes, or until firm. Cut into bars.
Notes
Ingredients
- Other nut or seed butters, such as almond butter or sunflower seed butter, may be substituted for the peanut butter.
- Honey or golden syrup can be used in place of the corn syrup.
- If you need these bars to be gluten free, be sure to use a different brand of crispy rice cereal, as Kellogg's Rice Krispies use barley malt and are not gluten free.
Serving
- You can serve the bars on lollipop sticks for an extra-fun touch. Carefully use a wooden skewer to help form a hole into each bar before inserting lollipop sticks. Allow the scotcheroos to sit at room temperature for about 30 minutes to help the bars adhere to the sticks.
Storage
- Store in an airtight container at room temperature for up to a week, although the chewy texture is best within the first few days.
