Scotcheroos- Gooey cereal bars packed full of peanut buttery goodness. They are then topped off with a combination of melted chocolate and butterscotch. Don’t pass these up…they are crazy good!
Scotcheroos? Yep! Scotch– -from the butterscotch chips. Roos– -Mmm..this stumps me. 🤷♀️
Trust me, once you make these bars, you won’t even mind not knowing where their name originated. You will just want to eat them. Quite possibly, several of them.
- Crispy rice cereal
- Corn syrup
- Peanut butter
- Chocolate chips
- Butterscotch chips
Crispy Rice Cereal: You can go with the name brand “Rice Krispies” or your preferred brand equivalent. I have used each type and they both work like a charm.
Corn Syrup: Use the light variety.
Butterscotch Baking Chips: These can be found in the same section as the chocolate chips in your grocery store. If you can’t find them, see the recipe card for a link to purchase. If desired, you can substitute them for peanut butter baking chips. Obviously, the taste will be more peanut buttery, but, still good.
- Be sure to line your baking pan with foil, then, spray the foil with non-stick cooking spray. This makes removal of the bars a whole bunch easier. Plus, clean up is quicker!
- Cooking spray is also your friend when cutting the finished bars. Give your sharp knife a spray beforehand for easier cutting.
- If you are melting the chocolate in the microwave, do this in 30 second intervals, to prevent burning.
Tip for Spreading the Cereal Mixture: Once the cereal is mixed fully with the peanut butter/sugar mixture, it will need to be spread into your prepared pan.
First, be careful…it’s hot! Next, put the warm mixture into the pan. Then, lightly spray your hands with non-stick cooking spray. Yes, trust me, this works. Working pretty quickly, press the mixture flat into the pan with the palm of your hand. If needed, you can give it a few good gentle wacks to speed up the process. Continue until it’s evenly spread into the whole pan.
This is the way my mom made these when we were kids and I continue to do it myself. I have tried several other ways to spread the cereal mixture ( knives, rubber spatulas. spoons, etc) , this way is the faster and most efficient way I have found to do it. 👍
A Look Back:
- One Year Ago: Greek Yogurt Chocolate Cake With Peanut Butter Chocolate Buttercream Frosting
- Two Years Ago: No Churn Dulce de Leche Ice Cream
- Three Years Ago: M & M Cookie Bars
- 1 cup white sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 5 cups crispy rice cereal
- 1 cup chocolate chips
- 1 cup butterscotch baking chips
- Line a 9 x 13 baking dish with foil. Let a bit hang over the edge for easy removal. Then, spray the foil with non stick cooking spray.
- In a large pot, melt sugar and corn syrup over medium heat. Continue until sugar is dissolved.
- Remove from the heat and stir in peanut butter. Add in crispy rice cereal, 1 cup at a time. Stirring well to coat.
- Spread the mixture into the prepared pan. It's hot and thick. Be careful!
- In a microwave safe bowl or in a saucepan over medium heat, melt chocolate chips and butterscotch chips until smooth.
- Spread evenly on top of the crispy rice base. Refrigerate for about an hour to cool/set before serving.
- Keep any leftovers in the refrigerator.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 377Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 215mgCarbohydrates: 65gFiber: 2gSugar: 51gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate