Rice Krispie Scotcheroos Recipe

Craving a sweet treat that’s quick and delicious? Try this easy Scotcheroo recipe! These classic no-Scotcheoos are no-bake bars are made with peanut butter, crispy rice cereal, and topped with a smooth layer of chocolate and butterscotch chips. Perfect for parties, lunchboxes, or just because! Ready in minutes with simple pantry ingredients, this Scotcheroos recipe is the ultimate crowd-pleaser. Save this pin for a sweet fix anytime!

As much as I enjoy a delicious rice krispie treat, there’s another dessert that I think gets far less attention but tops of my list of favorite desserts.

The Scotcheroo. These treats have chocolate, butterscotch, and far too much sugar (but that’s okay every now and again). They don’t require any marshmallows, but you will need some corn syrup. They come together quickly and are pretty foolproof for just about every occasion.

There are a lot of recipes out there, and I thought it was time to share the Clarks Condensed version. I hope this is a treat you will enjoy for years to come!

Ingredients:

• 1 cup light corn syrup
• 1 cup white sugar
• 1 1/3 cup peanut butter or other nut butter
• 6 cups rice cereal
• 1 teaspoon vanilla
• 1 cup chocolate chips (milk or semi-sweet)
• 1 cup butterscotch chips

Directions:

1. Spray a 9×13 baking dish with cooking spray.
2. Combine corn syrup, white sugar, and nut butter in a large pot on the stove over medium-low heat, mixing continuously.
3. Mix until sugar is dissolved – do not let the mixture start to boil.
4. Remove from heat and add in vanilla – mix.
5. Fold in rice cereal.
6. Spread into the prepared baking dish until it’s evenly spread througout.
7. In a microwave safe dish, melt chocolate and butterscotch chips in 30 second increments until melted.
8. Pour over the top of the rice cereal mixture and spread until it evenly coats the top.
9. Cover with plastic wrap and let set for a few hours.

Recipe Tips + Suggestions:

• If you don’t want to use rice krispies, you can use chex cereal (corn or rice) instead
• I know a lot of people don’t want to use corn syrup. I’ve seen people use honey instead, which I hope to try soon! It looks like it’s used in a 1:1 substitute.
• You can use other nut butters if you don’t like peanut butter. I recently used Coconut macademia butter from Clean Simple Eats, and it was absolutely delightful.
• You can store these at remove temperature as long as you cover with tin foil or plastic wrap.
• They should last 3-4 days, though they might not last that long!
• You can freeze these – just make sure to give them plenty of time to defrost!

More Recipes You May Enjoy:

• Easy Frosted Lemon and Key Lime Cookies
• Copy Cat Thin Mint Cookies Recipe
• Easy Rolo Cookies Recipe
• Rocky Road Rice Krispies