Scotcharoos are a beloved no-bake dessert that delivers the perfect combination of crispy, chewy, and chocolatey goodness in every bite. With a base made from crisp rice cereal, peanut butter, and a sweet syrup mixture, these treats are topped with a smooth layer of melted chocolate and butterscotch chips. They’re incredibly easy to make and require no oven time—perfect for busy days, bake sales, or last-minute sweet cravings.
Scotcharoos:
Originally developed as a fun twist on classic cereal bars, Scotcharoos have earned their place as a timeless favorite across generations. Their rich flavor, chewy texture, and glossy topping make them an irresistible treat for kids and adults alike. Whether served at parties, picnics, or as an afternoon snack, Scotcharoos are guaranteed to disappear fast!
History of Scotcharoos:
Scotcharoos first appeared on the back of a Rice Krispies cereal box in the 1960s. The recipe was introduced by Kellogg’s as a simple, no-bake dessert that home cooks could make with pantry staples. Over the years, it became a staple in Midwestern households and church potlucks. The name “Scotcharoo” comes from the butterscotch flavor infused in the chocolate topping—a sweet nod to the candy-like taste that defines these chewy bars.
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Scotcharoos – A Chewy, Crunchy, Chocolatey No-Bake Delight
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 6 cups crisp rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Grease a 9x13-inch baking pan and set aside.
- In a saucepan, combine corn syrup and sugar over medium heat. Stir until the sugar dissolves and the mixture just begins to bubble.
- Remove from heat and stir in peanut butter until smooth.
- Add crisp rice cereal and mix until evenly coated.
- Press the mixture firmly into the prepared pan.
- In a microwave-safe bowl, melt chocolate and butterscotch chips together in 30-second intervals, stirring until smooth.
- Spread the melted topping evenly over the bars.
- Allow the bars to cool and set completely before cutting into squares.
Notes
- Do not overheat the syrup mixture—boiling makes bars hard.
- Use smooth peanut butter for a uniform texture.
- For a twist, add a pinch of sea salt over the chocolate layer.
- Store at room temperature for up to a week.
- Refrigerate for a firmer texture if preferred.
Tips for Scotch:
- Line the pan with parchment paper for easy removal.
- Add a drizzle of white chocolate for extra decoration.
- Use dark chocolate chips for a less sweet version.
- Cut into bars before the topping fully hardens for cleaner edges.
- Perfect for holidays—wrap in decorative paper for gifting.
FAQs for Scotcharoos:
Q: Can I use honey instead of corn syrup?
Yes, but the bars may be slightly softer and less firm.
Q: Can I freeze Scotcharoos?
Yes, freeze them in an airtight container for up to 2 months.
Q: Why are my Scotcharoos hard?
Overheating the sugar mixture causes hardness. Heat just until it bubbles.
Q: Can I use crunchy peanut butter?
Yes, it adds extra texture and a nutty crunch.
Q: Are Scotcharoos gluten-free?
They can be if you use certified gluten-free crisp rice cereal.
Conclusion:
Scotcharoos are the ultimate no-bake dessert—sweet, chewy, and irresistibly chocolatey. With a perfect blend of peanut butter and butterscotch flavors, these bars satisfy every craving in minutes. Easy to prepare, transport, and enjoy, they’re a delightful addition to any occasion. Once you make them, you’ll understand why Scotcharoos have remained a cherished favorite for generations.