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No-bake scotcharoos are easy, delicious, and fun! Creamy peanut butter, crispy rice cereal, and a sweet layer of melted chocolate and butterscotch make these little goodies irresistible.
Have you ever sunk your teeth into a peanut buttery scotcharoo? If not, you’re in for a treat! Scotcharoos are similar to Rice Krispies treats but in my humble opinion, so much better! They feature a base of Rice Krispies mixed with peanut butter that’s topped with a creamy layer of melted butterscotch chips and chocolate chips! (Kind of like a blend of chocolate rice krispie treats and peanut butter rice krispie treats.) My version calls for honey rather than the corn syrup you may find in other versions, and my kids LOVE them.
Scotcharoos: Chewy, Chocolatey & Irresistible!
- No-bake. Oh, I do love a no-bake dessert! Like in my recipe for no bake oatmeal cookies, peanut butter holds the bars together without any need for eggs or the oven.
- A fun riff on Rice Krispies treats. I’m of the mindset that more chocolate is always a good thing, so go for it and add a melty cap of chocolate and butterscotch to finish them off.
- Kid-friendly. I mean, what’s not to love? But you’ll notice that kids especially love these cuties … maybe it’s the creamy-crunchy contrast, the chocolate, or all of the above!
Recipe Ingredients
I’ve included the ingredients in scotcharoos below, along with a few notes to help you with substitutions. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.
- Honey – If needed, you can try maple syrup.
- Granulated sugar – For a darker note of sweetness, swap light brown sugar.
- Peanut butter – I prefer creamy peanut butter.
- Vanilla extract – Or substitute vanilla bean paste.
- Salt – Fine sea salt or table salt is best, you just need a pinch.
- Rice cereal – Rice Krispies are the classic addition to these kinds of bars, but in general, any type of crispy rice cereal will work.
- Topping – A blend of butterscotch chips and semi-sweet chocolate chips.
- Flaky salt – This gives the bars a perfect sweet-salty finish.
Tips and Variation Ideas
- Fully set before cutting. Like regular Rice Krispies treats, you want to let the scotcharoos cool and set fully before cutting to make the neatest and cleanest cuts.
- Make them gluten-free. It’s so easy to make gluten-free scotcharoos! Just substitute a gluten-free rice cereal for the Rice Krispies and you’ll be good to go.
- Add nuts. For a little more crunch, stir in 1 cup of chopped, roasted, and salted peanuts to the base. Or, scatter chopped nuts over the topping before it sets.
- Crunchy peanut butter. I like creamy peanut butter best, but crunchy also works if you like more texture.
- Almond butter. Or, try almond butter instead of peanut butter!
How to Keep Them Fresh
Make sure to keep scotcharoos sealed in an airtight container so that they stay fresh as long as possible. You can keep the container on the counter for up to 5 days. I don’t recommend freezing these bars because their texture will change too much after being defrosted.
More Chocolate Dessert Ideas
Scotcharoos
Ingredients
- 1 cup honey
- 1 cup granulated sugar
- 1½ cups peanut butter
- 2 teaspoons pure vanilla extract
- pinch of sea salt
- 4 cups crispy rice cereal, like Rice Krispies
- 1 cup butterscotch chips
- 1½ cups semi-sweet chocolate chips
- flaky salt, optional for topping
Instructions
- Prepare the pan. Grease a 9×13-inch baking dish with butter or non-stick cooking spray, or line it with parchment paper for easy removal.
- Make the peanut butter mixture. In a medium saucepan, combine the honey and granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to boil. Remove from heat immediately to prevent the sugar from overcooking. Cooking it too long will result in hard scotcheroos. Stir in the peanut butter, vanilla extract, and a pinch of sea salt until smooth and fully combined.
- Combine with cereal. In a large mixing bowl, pour the warm peanut butter mixture over the crispy rice cereal. Stir gently but thoroughly to coat the cereal evenly.
- Assemble the base. Transfer the mixture to the prepared baking dish. Press it down gently and evenly with a spatula or just slightly wet your hands with water to form a compact layer. Set aside.
- Melt the topping. In a microwave-safe bowl, combine the butterscotch chips and semi-sweet chocolate chips. Heat in 20–30 second intervals, stirring between each, until fully melted and smooth. Alternatively, melt the chips in a heatproof bowl set over a pot of simmering water (double boiler method).
- Spread the topping. Pour the melted chocolate and butterscotch mixture over the cereal layer. Spread evenly with a spatula or the back of a spoon to cover the entire surface.
- Cool and set. Allow the Scotcheroos to cool at room temperature or refrigerate them for about 1 hour, or until the topping is set and firm.
- Slice and serve. Once fully set, cut into squares or bars. Garnish the scotcheroos with flaky salt, if desired, for an added touch of flavor, and enjoy!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Scotcharoos
- Prepare the Pan. Grease a 9×13-inch baking dish.
- Make the Peanut Butter Mixture. In a medium saucepan, heat the honey and sugar, then stir in the peanut butter.
- Combine with Cereal. In a large mixing bowl, pour the peanut butter mixt over the cereal and stir to coat.
- Assemble the Base. Transfer the mixture to the prepared baking dish.
- Melt the Topping. Melt together the chocolate and butterscotch chips.
- Spread the Topping. Pour the melted mixture over the cereal layer, cool to set, then cut into pieces.
