Scotcheroos are a sweet, chewy, and crunchy dessert bar combining the flavors of peanut butter, butterscotch, and chocolate.

These delicous squares are loaded with gluten free crisp rice cereal, coated in a rich peanut butter mixture, topped with a smooth, glossy layer of melted chocolate and butterscotch chips.

This dessert recipe yields 36 squares.  Of course the yield will vary depending on your preferred serving size.

The texture contrasts between the crunchy cereal and the smooth topping make them irresistibly satisfying.

Enjoy every bite of this full flavoured treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to make Scotcheroos was to dump granulated sugar and some corn syrup into a large sauce pan over medium heat.

Stir occasionally.

Grease a 9″ x 13″ baking pan.

Measure out some gluten free rice crisp cereal.

As soon as the sugar and corn syrup mixture begins to bubble remove the sauce pan from the heat.

Stir in some peanut butter and vanilla extract.

Stir the contents until smooth.

Dump in the rice crisp cereal.

I stirred the cereal until it was well coated with the peanut butter mixture.

Then using a spatula smeared with butter I pressed and spread the cereal mixture evenly in the baking pan.

Next I added some semi-sweet chocolate chips and some butterscotch chips to a microwave safe measuring cup.

I microwaved the chips on low power for about 2 minutes, stirring every 30 seconds until melted and fairly smooth.  I find the butterscotch chips do not completely melt.

Scrape the chocolate mixture out onto the cereal in the baking pan.

Spread the chocolate out evenly over top of the cereal.

I allowed the chocolate layer of the Scotcheroos to cool and harden before cutting into bars.

This variation of traditional Rice Krispie Squares is a great way to mix things up.

The bars have a satisfying texture, balancing the light crispiness of the cereal with the creamy richness of the topping, and their indulgent sweetness makes them a popular treat for gatherings and parties.

But you and your family can enjoy their chewy, chocolate goodness any time of the year!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post

More No Bake Dessert Recipes for You to Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Scotcheroos:

• 1 cup granulated sugar
• 1 cup corn syrup
• 6 cups gluten free Rice Crisp Cereal or GF Rice Krispies
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups butterscotch chips

How to Make Scotcheroos:

1. Grease a 9″ x 13″ baking pan.
2. Add the granulated sugar and corn syrup to a large sauce pan over medium heat. Stir occasionally.
3. As soon as the mixture begins to bubble remove from heat.
4. Stir in the peanut butter and vanilla extract until smooth.
5. Dump in the Rice Crisp cereal and stir until it is all coated in the peanut butter mixture.
6. Once the cereal is coated scrape it into the prepared pan.
7. Press the cereal mixture into the 9″ x 13″ pan. Use a greased spatula for this step as well.
8. Combine the chocolate chips and butterscotch chips in a microwave safe measuring cup or bowl.
9. Microwave on low for 2 minutes, stirring every 30 seconds, until melted and fairly smooth.
10. Scrape the chocolate mixture on top of the cereal.
11. Spread the chocolate mixture out evenly over the cereal in the baking pan.
12. Allow to cool completely before cutting into bars and serving.
13. Enjoy!

FAQS:

What substitutions can I make in Scotcheroos?

Scotcheroos are a delicious no-bake treat traditionally made with crispy rice cereal, peanut butter, sugar, corn syrup, and a chocolate-butterscotch topping. Here are some substitutions you can make to adapt the recipe for different preferences or dietary needs:

Base Layer Substitutions

• Peanut Butter:
  • Sunflower Seed Butter or Almond Butter: For peanut allergies or a different flavor profile.
  • Cashew Butter: A milder, creamy alternative.
  • Tahini: For a nut-free and slightly savory twist.
• Corn Syrup:
  • Honey or Maple Syrup: For a natural sweetener (may slightly change the texture).
  • Brown Rice Syrup: A closer match in texture and stickiness.
  • Agave Nectar: A lighter, vegan-friendly option.
• Sugar:
  • Coconut Sugar: For a deeper, caramel-like flavor.
  • Brown Sugar: Similar taste with a softer texture.

Topping Substitutions

• Chocolate Chips:
  • Dark Chocolate: For a richer flavor.
  • White Chocolate Chips: For a sweeter, creamier topping.
  • Dairy-Free Chocolate: For a vegan option.
• Butterscotch Chips:
  • Caramel Chips: For a similar taste and texture.
  • Peanut Butter Chips: To enhance the peanut flavor.
  • Cinnamon Chips: For a spiced twist.

Cereal Substitution

• Crispy Rice Cereal:
  • Crispy Quinoa: For a gluten-free or higher protein option.
  • Gluten Free Cornflakes (crushed): A slightly different texture but still crispy.
  • Gluten Free Puffed Rice: For a softer bite.

Other Add-ins

• Nuts or Seeds: Add chopped almonds, walnuts, or sunflower seeds for crunch.
• Dried Fruit: Mix in dried cranberries, raisins, or chopped dates.
• Shredded Coconut: For a tropical flair.
• Mini Marshmallows: Swirl into the base for a gooey texture.

Let me know what substitutions you’d like to try, and I can help refine the recipe!

How do I store scotcheroos?

Scotcheroos can be stored to maintain their freshness and flavor in several ways:

Room Temperature

• Storage Method: Place the scotcheroos in an airtight container, separating layers with parchment or wax paper to prevent sticking.
• Duration: They will stay fresh for up to 5-7 days at room temperature.

Refrigerator

• Storage Method: Use an airtight container or tightly wrap them with plastic wrap or foil. Again, use parchment or wax paper between layers.
• Duration: They can last up to 2 weeks in the refrigerator.
• Note: Chilling may make them a bit harder, so allow them to come to room temperature before serving if you prefer them softer.

Freezer

• Storage Method: Wrap each piece individually in plastic wrap or wax paper, then place them in a freezer-safe airtight container or zip-top bag.
• Duration: They can be stored for up to 3 months in the freezer.
• To Thaw: Let them sit at room temperature for about 30 minutes before enjoying.

Pro Tip:

For best flavor and texture, avoid exposing scotcheroos to humidity or direct sunlight. Keeping them in a cool, dry place is ideal!