The Daily Plate

Scotcheroos

Part rice krispie treat, part candy bar, all irresistible: chewy peanut-buttery cereal bars crowned with a glossy butterscotch-and-chocolate glaze that cracks ever so slightly when you bite in. They take 15 minutes to make, no oven required, and disappear faster than anything else on the dessert table. If you love easy no-bake sweets, these sit right next to our no-bake cheesecake jars in the hall of fame.

Stack of scotcheroos bars with glossy butterscotch-chocolate topping on a dark rustic board, one bar with a bite taken
Prep time15 min
Cook time5 min
Total50 min
Yield24 bars
CuisineAmerican
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🧺Ingredients

  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 1/2 cups creamy peanut butter
  • 1 tsp vanilla extract
  • 6 cups crisp rice cereal
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • Flaky sea salt, for sprinkling (optional)

👩‍🍳Instructions

  1. Melt the base. In a large saucepan over medium heat, stir the sugar and corn syrup until the sugar dissolves and the mixture just comes to a simmer — don't let it boil, or the bars turn hard.
  2. Stir in the peanut butter. Remove from the heat and stir in the peanut butter and vanilla until completely smooth and glossy.
  3. Fold in the cereal. Gently fold in the crisp rice cereal until every piece is coated. Press the mixture firmly and evenly into a greased 9x13-inch pan.
  4. Melt the topping. In a microwave-safe bowl, melt the butterscotch and chocolate chips in 30-second bursts, stirring between each, until smooth.
  5. Spread and set. Pour the topping over the bars and spread to the edges. Let set at room temperature for 30-40 minutes (or chill 20 minutes), then cut into 24 bars. Sprinkle with flaky salt if you like.

💡 Scotcheroos smarts

The number-one rule: never boil the sugar-corn syrup mixture. A hard boil makes rock-hard bars; a gentle simmer keeps them soft and chewy. Skip natural peanut butter — it separates and makes the bars greasy; use a standard creamy peanut butter. For clean cuts, warm a knife under hot water and wipe it between slices.

❓Common questions

Why are my scotcheroos hard?

Almost always because the sugar-corn syrup mixture boiled. It only needs to reach a gentle simmer — the moment you see bubbles around the edges, pull it off the heat.

Can I use natural peanut butter?

Not for this one. Natural peanut butter is oily and separates, which makes greasy, crumbly bars. A standard creamy peanut butter like Jif or Skippy works best.

How do I store scotcheroos?

In an airtight container at room temperature for up to 5 days, or refrigerated for a week. They freeze beautifully for up to 3 months — layer parchment between bars.

Can I make them gluten-free?

Yes — swap in a certified gluten-free crisp rice cereal. Everything else in the recipe is naturally gluten-free.

Stack of scotcheroos bars with glossy butterscotch-chocolate topping on a dark rustic board, one bar with a bite taken
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