Quick and easy, classic Scotcharoos! These chewy bar treats have a peanut butter-rice crispy cereal base and a butterscotch-chocolate topping. A dessert that’s as irresistible as it is simple to make!
Here’s a retro recipe that stands the test of time – classic Scotcharoos! If you’ve never had them before, they’re like a rice crispy treat made with peanut butter topped with a thin layer of melted chocolate and butterscotch. The recipe was developed in the 1960’s, and it was printed on the backs of cereal boxes. While you’ll no longer find it on your box of crispy rice cereal, you will find it right here. These bars are known for being quick and easy. My husband loves them, and the entire recipe from start to finish takes about 30 minutes to make.
The original recipe is attributed to Kellogg’s – which makes complete sense because they are the company behind Rice Krispies cereal. Like the ubiquitous, marshmallowy Rice Krispies Treats recipe, Scotcharoos were a promotional effort to inspire new and creative uses for the cereal. I’m not sure why they’re not as popular as original Krispies Treats – I think they’re better!
Easy as these are to make, there are a couple of important things to remember while preparing them. Let’s get into it.
Peanut Butter Coating
Into a medium saucepan, place brown sugar, corn syrup, peanut butter, and a little unsalted butter. Cook over medium heat until melted. Important thing #1: DO NOT BOIL. Stir everything together as it melts. When it all looks smooth, cook until bubbles start simmering around the edge of the saucepan, then remove it. You can see this action in the video just above the recipe card. Stir in vanilla extract and salt.
If you’re one of those people who can’t stand the thought of using corn syrup in any recipe, then there are some alternatives. However, these subs will change the flavor and texture slightly. Honey, golden syrup, and brown rice syrup could all work as a binder and sweetener here. Light corn syrup – although much maligned – is a natural syrup from corn and a useful ingredient in baking, pastry, and candy-making. I use it when appropriate – classic Scotcharoos use corn syrup for that perfect chew.
Coat the Cereal
Place 6 cups of crispy rice cereal in your largest mixing bowl. Then, pour in the melted peanut butter mixture. Mix well, turning the cereal over repeatedly with a rubber spatula to coat all of the cereal pieces.
Into a 13×9 Pan
Line a 13×9-inch pan with foil or parchment paper, and pour in the coated cereal. Important thing #2: PACK LIGHTLY, NOT TIGHTLY. Spread the cereal evenly then tamp it down with the back of a rubber spatula. Don’t pack it down under flat palms. This will compress the cereal and it will lose its airy puffed texture. It’s also a little harder to remove from the pan once set – a light touch is needed here!
Butterscotch Swirl
To swirl, or not to swirl? Well, that’s totally up to you. The OG ‘back of the box’ recipe instructs a simple melting of both chocolate chips and butterscotch chips stirred together. This is the easiest way to go. You’ll have what looks like a chocolate layer on top, with surprise butterscotch flavor incorporated.
But if you’d like to add a little visual pizzazz, melt the chips separately (the microwave is good for this). Mix about 1/3 of the melted butterscotch into the melted chocolate; spread onto the peanut butter cereal layer. Then transfer the remaining butterscotch chips to a piping bag or a zip top bag. Snip a hole in the end and drizzle on the melted butterscotch. Swirl together using a skewer or butter knife. (See video for this action.)
Chill Until Set
Refrigerate the bars for about 30 minutes, or until the top is no longer shiny. It should be matte and the solid block of cereal should lift easily from the pan.
Cut into 24 squares using a large, sharp chef’s knife. In between each slice, I warmed my knife in a glass of hot water, wiped dry, then cut. It’s an extra step but it makes for clean edges on the Scotcharoos.
I can’t believe it’s taken me so long to post these here! The name alone conjures a lot of nostalgic feelings – perhaps most for those in the Midwest, where this recipe was – and remains – at its peak popularity. For some reason, they were not as popular in the south, and as a southerner (eyeing all that peanut butter) that surprises me. Enjoy!
Related recipe: Salty-Sweet Peanut Butter Marshmallow Pretzel Treats
Scotcharoos Recipe
- 6 cups Rice Krispies cereal
- 3/4 cup light brown sugar lightly packed
- 1 1/4 cups creamy peanut butter such as JIF
- 1 cup light corn syrup see note for substitutions
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine grain sea salt
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 2 tablespoons sunflower oil or vegetable oil
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Line a 13×9 inch baking pan with foil or parchment paper that overhangs two sides. If using foil, spritz lightly with nonstick cooking spray or lightly butter.
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Place the 6 cups of rice cereal in your largest mixing bowl; set aside.
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In a medium sauce pan, combine the brown sugar, peanut butter, corn syrup, and butter. Cook over medium heat until all the ingredients are melted together. When the sugar is melted and the mixture is smooth, cook just until bubbles start to simmer around the edges of the pan, about 2-4 minutes. Do not bring this mixture to a full boil or the bars will be too hard.
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Remove the pot from the heat and stir in the vanilla extract and salt. Stir well with a rubber spatula.
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Pour the mixture into the bowl of rice cereal and mix well with a rubber spatula, turning the cereal over repeatedly to completely coat all of the rice.
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Pour the mixture into the prepared pan, spread evenly and tamp down lightly using the back of the rubber spatula. Do not pack firmly! Just lightly press as to not compress the texture of the cereal.
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Place the semisweet chips and butterscotch chips in two separate microwave-safe bowl. Add 1 tablespoon of oil into each of the bowls. Microwave each bowl at 100% power in 30 second increments until the mixture is melted and smooth. The oil will thin the texture of the chips, making them easier to swirl together.
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Pour about 1/3 of the melted butterscotch into the melted chocolate; stir to combine well. Spread this mixture onto the warm cereal mixture in the pan.
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Place the remaining melted butterscotch into a piping bag or a zip top bag with a hole snipped in the end. Pipe lines of butterscotch lengthwise on top of the chocolate layer. Use a skewer or a knife to swirl the butterscotch and chocolate mixture together. (See video for visual.)
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Transfer the bars to the refrigerator to set for 30-45 minutes.
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Remove the bars from the pan with the overhanging liner. Cut into 24 pieces. Store airtight. Bars will keep at room temperature for about 5 days.
Corn Syrup Alternatives: I’ve seen others that have had success with honey, golden syrup, and brown rice syrup in this recipe, but I have not tested them in my own kitchen. Flavor and texture will vary from the original.
