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    Home » Scotcheroos

    Scotcheroos

    Published: Dec 11, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This scotcheroos recipe is easy to make with simple ingredients and no corn syrup. They’re a delicious no-bake treat sure to become a family favorite.

    a Scotcheroo with a bite taken out of it

    Scotcheroos are such a nostalgic treat for me (just like these no-bake cookies). The combination of peanut butter, chocolate and butterscotch is just completely irresistible!

    However I never loved that they were made with corn syrup. So, I created this scotcheroos recipe without corn syrup and they're truly the best I've ever had!

    a stack of 3 Scotcheroos

    Scotcheroos Recipe: Ingredients & Substitutions

    overhead view of the ingredients in this Scotcheroos recipe
    • Crispy rice cereal. Special K is a good substitute.
    • Creamy peanut butter. Cashew butter or sunflower seed butter are good substitutes if you're allergic to peanut butter.
    • Granulated sugar. use organic cane sugar and coconut sugar, if desired.
    • Honey. you can use light corn syrup in place of honey.
    • Milk chocolate chips. for a darker topping use semisweet chocolate chips.
    • Butterscotch chips. the essence of this recipe, I don't recommend omitting or substituting. It's nearly impossible to find them without food dyes or artificial flavors, but I did find these Lilly's Butterscotch Chips and really like them.
    • Salted butter. unsalted butter or ghee are good substitutes.
    a plate with 5 scotcharoos on it

    How to make Scotcheroos

    Let's walk through this scotcheroos recipe step-by-step, and don't forget to watch the video.

    Make the bottom layer

    Begin by greasing an 8x8" baking pan. Then, measure out 3 cups of crispy rice cereal and set it aside.

    It's important to prepare these things in advance because this is a fast-paced recipe.

    a bowl of rice crispy cereal

    Then, melt the peanut butter sugar, honey and salt and heat over medium heat in a 4-5 quart saucepan until it just begins to boil (bubbles form near the sides of the pan) and the sugar is dissolved, whisking often.

    two photos showing How to Make Scotcheroos - warming ingredients on stovetop

    Next, remove the pan from the heat and stir in vanilla extract. Then, add the rice crispy cereal and stir to combine.

    two photos showing How to Make Scotcheroos - adding vanilla and cereal

    Quickly spread the mixture into the prepared 8x8” pan in an evenly layer.

    two photos showing scotcharoos being spread into a square baking pan

    Make the topping

    Melt the chocolate chips, butterscotch chips and salted butter together until smooth. This can be done in a microwave safe-bowl or on the stovetop.

    The mixture is very thick, just keep stirring until it's uniform.

    Assemble the scotcheroos

    Then, quickly spread the topping evenly over the rice crispy mixture in the baking pan.

    two photos showing How to Make the topping for Scotcheroos

    Let the scotcheroos sit at room temperature until hardened, or chill in the refrigerator to speed up the process.

    Serve

    Cut the sctocheroos into bars and serve. I suggest cutting them into 16 pieces, as the bars are very rich and a little goes a long way!

    two photos showing How to Make Scotcheroos - before and after chilling and cutting

    Store/freeze

    Store leftover sctocheroos in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month. They're best when eaten at room temperature.

    a stack of 3 Scotcheroos

    Recipe FAQs


    Why are they called Scotcheroos?

    Because of the butterscotch chips in the topping.

    Why are my Scotcheroos dry?

    If you boil/cook the sugar mixture too long the bars will turn out dry. Follow the recipe instructions exactly to avoid this problem.

    Can I double this recipe?

    Yes, double the ingredients and assemble the scotcheroos in a 9x13" baking dish.

    two Scotcheroos stacked on each other

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Scotcheroos (No Corn Syrup)!

    Scotcheroos Recipe

    Laura
    This scotcheroos recipe is easy to make with simple ingredients and no corn syrup. They’re a delicious no-bake treat sure to become a family favorite.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Setting/Chilling 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 16 Scotcheroos
    Calories 219 kcal

    Equipment

    • 5 Quart Sauce Pan
    • measuring spoons
    • measuring cups
    • 8x8" baking pan
    • spatula
    • glass batter bowl

    Ingredients
      

    • 3 cups crispy rice cereal or special K
    • ¾ cup creamy peanut butter
    • ½ cup granulated sugar
    • ½ cup honey
    • ¼ tsp sea salt
    • ½ tsp vanilla extract

    Topping

    • 1 cup milk chocolate chips
    • 1 cup butterscotch chips
    • 2 TBS salted butter

    Instructions
     

    • Grease an 8x8” pan, set aside
    • Measure out 3 cups of rice crispy cereal, set aside.
    • In a 4-5 quart saucepan, melt the peanut butter sugar, honey and salt and heat over medium heat until it just begins to boil (bubbles form near the sides of the pan) and the sugar is dissolved, whisking often.
    • Remove from heat and stir in vanilla extract.
    • Add the rice crispy cereal and stir to combine.
    • Evenly spread the mixture into the prepared 8x8” pan.
    • Melt the chocolate chips, butterscotch chips and salted butter together until smooth. This can be done in a microwave safe-bowl or on the stovetop. The mixture is very thick, just keep stirring.
    • Spread it evenly over the rice crispy mixture in the baking pan.
    • Let sit until hardened at room temperature, or chill in the refrigerator to speed up the process.
    • Cut into bars and serve.

    Video

    Notes

    Ingredient Substitutions 
    • Crispy rice cereal. Special K is a good substitute.
    • Creamy peanut butter. Cashew butter or sunflower seed butter are good substitutes if you're allergic to peanut butter.
    • Granulated sugar. use organic cane sugar and coconut sugar, if desired.
    • Honey. you can use light corn syrup in place of honey.
    • Milk chocolate chips. for a darker topping use semisweet chocolate chips.
    • Butterscotch chips. the essence of this recipe, I don't recommend omitting or substituting. It's nearly impossible to find them without food dyes or artificial flavors, but I did find these Lilly's Butterscotch Chips and really like them.
    • Salted butter. unsalted butter or ghee are good substitutes.
    Store/freeze
    Store leftover sctocheroos in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month. They're best when eaten at room temperature.

    Nutrition

    Serving: 1scotcharooCalories: 219kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 7mgSodium: 144mgPotassium: 75mgFiber: 1gSugar: 29gVitamin A: 54IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    Photos in this post were taken by Ashleigh Scott Creative.

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    Reader Interactions

    Comments

    1. Stephanie

      December 14, 2022 at 8:18 am

      5 stars
      I love this smaller recipe and the substitution ideas. One suggestion: cut the bars while they’re still a little warm!

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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