Scotcheroos Recipe

4.91 from 11 votes

This no-bake Scotcheroos recipe requires only 8 ingredients and delivers the ultimate cereal bars experience! The bars are chewy, crispy, and incredibly addictive, making them both effortless and delectable.

Prep Time10

Cook Time5

cool1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Servings: bars

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Dutch Oven

Ingredients

1 cup light corn syrup 312 grams
1 cup granulated sugar 200 grams, Baker’s Ultrafine Sugar recommended
1 cup creamy peanut butter 270 grams, Jif recommended
¼ teaspoon coarse sea salt
6 cups Rice Krispies cereal 168 grams
1 cup milk chocolate chips 170 grams, Ghirardelli recommended
½ cup butterscotch baking chips 85 grams
½ cup peanut butter baking chips 85 grams

Instructions

Spray a 9x13-inch baking pan and a rubber spatula with nonstick cooking spray; set aside.
In a Dutch oven set over medium heat, add the corn syrup and sugar. Cook, stirring continuously, just until the mixture comes to a low boil and sugar dissolves.
1 cup light corn syrup, 1 cup granulated sugar
Remove from heat and add peanut butter and salt; stir until incorporated.
1 cup creamy peanut butter, ¼ teaspoon coarse sea salt
Add cereal and, using the sprayed spatula, stir until well coated.
6 cups Rice Krispies cereal
Spread and press the cereal mixture evenly into the prepared pan; set aside.
In a microwave-safe dish, melt the chips at 50% power, in 15-second intervals (stirring after every 15-seconds) just until the milk chocolate chips have melted. Remove the chips from the microwave and stir well. Let sit for 1 minute and stir again. Most (if not all) the chips should be melted (SEE NOTE).
1 cup milk chocolate chips, ½ cup butterscotch baking chips, ½ cup peanut butter baking chips
Spread the melted chips over the cereal mixture and set aside to harden – about 1 hour.

Notes

Yield: 32-40 bars

I recommend using Ultrafine sugar in this recipe since it dissolves more quickly. Regular granulated sugar can be used – just be sure to not over-boil the corn syrup/sugar mixture. The Scotcheroos will be a little too firm if boiled too long.
Other cereals work well as substitutes: Special K or Cornflakes work great.
Use your favorite chips in this recipe. It isn’t necessary to use the combination, I prefer.
If preferred, use a double boiler for melting the chips.
Cut the bars when they are at room temperature for easier cutting.

Storage: Store homemade scotcheroos in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Nutrition