Made with only 6 ingredients, these no bake scotcheroos are chewy, crispy, and topped with butterscotch chocolate. Most recipes use corn syrup for this, but I decided to use honey instead.
I recently discovered scotcheroos and they are so dang good! They're similar to Rice Krispie bars, but instead of the marshmallows it uses peanut butter. They are crispy, sweet, and come together in just a few minutes.
Scotcheroos have a butterscotch peanut butter mixture drizzled on top that brings all the flavours so well.
For more simple no-bake recipes, try 5 ingredient No Bake Biscoff Cheesecake Bars, 5 Ingredient Chocolate Oatmeal Bars, and 3 Ingredient Oreo Fudge.
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Why this recipe works
5 ingredients - So easy to make!
No bake - This is a no bake recipe!
Quick treat - Only takes 20 minutes start to finish! Perfect party treat.
Ingredients Notes
Here are the six ingredients we'll be using
Brown sugar - I used light brown sugar, but dark brown works as well.
Butterscotch - These are the ones I used. This will be melted with the chocolate chips.
Chocolate chips - Semi-sweet chocolate chips work best for this recipe, milk will be too sweet.
Honey - I love this liquid honey.
Peanut Butter - Make sure to use creamy peanut butter, and not natural.
Rice Krispies - I used the original ones, but an off-brand should work fine as well.
Step by step instructions
Here is how to make and bake these scotcheroos. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a medium sized pot, a spatula, and a whisk.
Step 1 - Mix honey and brown sugar. In a pot over medium heat, add the honey and brown sugar. Mix until it begins to sizzle, then once bubbles form, remove off heat.
Step 2 - Add in peanut butter. Immediately add in the peanut butter and whisk until smooth.
Step 3 - Mix in Rice Krispies. Pour into a large bowl full of the Rice Krispies and mix until the cereal is completely coated.
Step 4 - Transfer into pan. Pour the Rice Krispies mixture into your prepared 8x8 pan and press down until an even layer is formed.
Step 5 - Melt the chocolate and butterscotch. Take the chocolate chips and butterstotch chips and melt them in the microwave or on your stovetop.
Step 6 - Layer. Pour the Rice Krispies mixture into your prepared 8x8 pan and press down evenly until drizzle the chocolate butterscotch on top and spread out evenly. Allow to chill for 30 minutes, slice, and enjoy!
Expert Baking Tips
- Use a measuring scale and grams for the most accurate measurements.
- If you want to make it 'prettier', melt the chocolate and butterscotch seperately. Then layer the chocolate first, and drizzle the butterscotch on top and swirl it in.
- Don't over-cook the sugar/honey mixture. Take it off the heat as soon as it begins to sizzle of else it will overcook and turn your treats hard and tough to chew on.
FAQ
Why are they called scotcheroos?
Due to the main ingredient, butterscotch! This recipe was originally printed on Rice Krispies boxes in the 1960's. How neat, right?
Can I add a different chip?
Yes! You can use any chocolate chip you'd like as long as it's the same measurements. Also feel free to sprinkle chopped nuts, sprinkles, or crushed candies!
Can I use gluten-free Rice Krispies?
Yes!
Storing & Freezing
Store the scotcheroos on your counter in an airtight container for up to 3 days. You can also store them in your refrigerator, but make sure they come back down to room temperature before biting in.
Freeze the scotcheroos by slicing them and placing them into a freezer-safe airtight bag. They stay good in the freezer for up to 2 months.
Check out these recipes
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Brown Butter Coconut Cookies
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
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Scotcheroos
Ingredients
- 4 cups Rice Krispies cereal
- 2/3 cups honey
- 1/3 cup light brown sugar
- 3/4 cups creamy peanut butter
- 2/3 cups semi-sweet chocolate chips
- 2/3 cups butterscotch chips
Instructions
- Grease an 8×8 pan. For easy removal of the scotcheroos, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Pour the Rice Krispies into a large bowl and set aside.4 cups Rice Krispies cereal
- In a medium-sized pot over medium heat, add in the honey and brown sugar. Mix until a sizzle forms, make sure to constantly be stirring. When it begins to bubble, remove from the heat. Immediately add in the peanut butter and whisk in until smooth.2/3 cups honey, 1/3 cup light brown sugar, 3/4 cups creamy peanut butter
- Pour the peanut butter mixture into the Rice Krispies and mix until the Rice Krispies are completely coated in it.
- Transfer the mixture into your prepared pan and press down to create an even layer. I find using the bottom of a glass for this part works best.
- Melt the butterscotch and chocolate chips together on your stovetop or microwave until smooth.2/3 cups semi-sweet chocolate chips, 2/3 cups butterscotch chips
- Drizzle on top of the bars and smooth out using a spoon to create another even layer.
- Place in the refrigerator to set for at least 30 minutes before slicing in and enjoy!
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