Easy Scotcharoos Recipe

Why You’ll Love This Recipe

I love Scotcharoos because they come together in just a few simple steps without turning on the oven. The mix of peanut butter, puffed rice cereal, and that smooth chocolate-butterscotch layer is comforting and familiar, with just the right amount of crunch and sweetness. They’re easy to transport, slice, and store—making them the ultimate make-ahead dessert bar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup sugar

• 1 cup corn syrup

• 1 cup peanut butter

• 6 cups puffed rice cereal

• 1 cup milk chocolate morsels

• ¾ cup butterscotch morsels

Directions

1. I line a 9×13-inch baking dish with parchment paper and set it aside.

2. In a medium saucepan over medium-high heat, I combine the sugar and corn syrup. I stir constantly and bring the mixture just to a gentle boil—only for 1 minute—then remove it from the heat.

3. I immediately stir in the peanut butter until the mixture is smooth and fully combined.

4. In a large bowl, I pour the hot peanut butter mixture over the puffed rice cereal and stir until everything is well coated.

5. I transfer the mixture to the prepared baking dish and gently press it into an even layer—being careful not to pack it down too hard, so it stays chewy.

6. In a microwave-safe bowl, I combine the milk chocolate and butterscotch morsels. I heat in 30-second intervals, stirring each time, until the mixture is melted and smooth.

7. I pour the chocolate-butterscotch topping over the cereal layer and spread it evenly with a spatula.

8. I let the bars cool completely at room temperature until the chocolate is set. Then I lift the bars out using the parchment, slice them into squares, and serve.

Servings and timing

This recipe makes 16 bars.

• Prep time: 15 minutes

• Chill time: 1 hour

• Total time: 1 hour 15 minutes

Variations

• I sometimes use semi-sweet chocolate chips if I want the topping a little less sweet.

• For a crunchy twist, I add chopped peanuts or pretzels into the cereal mixture.

• I’ve also made these with almond butter or cashew butter when I want a peanut-free version.

• A sprinkle of sea salt on top of the chocolate layer gives a great sweet-salty balance.

Storage/Reheating

I store Scotcharoos in an airtight container at room temperature for up to 7 days. If it’s especially warm, I keep them in the fridge to prevent the topping from getting too soft. I let them sit at room temp for a few minutes before serving for the best texture.

FAQs

Can I make these without corn syrup?

Yes, I’ve used honey or brown rice syrup as a substitute. Just keep in mind the flavor and consistency may be slightly different, but still delicious.

What can I use instead of puffed rice cereal?

If I’m out of puffed rice, I’ve tried crisp corn cereal or crushed cornflakes for a fun twist on texture.

Do Scotcharoos need to be refrigerated?

Not necessarily. I usually keep them at room temperature, but in warmer weather, I refrigerate them so the topping stays firm.

Can I freeze Scotcharoos?

Yes, they freeze well. I wrap them in layers with parchment between and store in a freezer-safe bag for up to 2 months. I let them thaw at room temperature before serving.

Why did my bars turn out hard?

That usually happens if the sugar and corn syrup mixture is boiled too long. I always remove it from heat right when it starts to bubble to keep the bars chewy and soft.

Conclusion

Easy Scotcharoos are one of those classic treats that never go out of style. They’re rich, chewy, and full of nostalgic flavor—and best of all, they come together in minutes without the need for baking. Whether I’m making them for a crowd or just for my own sweet cravings, these bars are always a hit.

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