Have you ever made Scotcharoos before? They’re simple to make, peanut butter rice krispie treats (minus the marshmallows) topped with a chocolate butterscotch coating and a bright butterscotch swirl. The swirl on top is optional, but the easy technique is explained in the recipe!
I’m really hoping this post comes out coherently today because Zach and I are currently fostering a new dog who is having a lot of trouble settling in at night.
A lot. As in, I literally haven’t slept more than 2 hours in the past 2 days, so please bear with me while I try to tell you about these Scotcharoos without passing out onto my keyboard. There is not enough caffeine in the world for me right now.
I actually shared these Scotcharoos over a year ago, but after re-making them recently I thought they were due for a re-share. Sure, maybe after a long weekend of binging on chocolate and candy and marshmallow Peeps I should be alright with taking a break from desserts, but it seems that isn’t the case.
Scotcharoos are flavored with a combination of peanut butter-y, extra dense, chewy rice krispie treats and a nice pop of chocolate butterscotch flavor in every bite (you know I love my no-bake chocolate and peanut butter recipes!).
Scotcharoos are a nice alternative to traditional rice krispie treats, but they require slightly more attention, and it’s important to follow the directions just as they are written.
I have some important tips that will help your Scotcharoos turn out perfectly every time, never dry or crumbly (that is the worst!).
Tips for making Scotcharoos
Your sugar/ corn syrup mixture should just be beginning to come to a boil when you remove it from the heat. You don’t want this mixture to boil too much or your scotcharoos will end up dry and crumbly.
For classic Scotcharoos, typically you melt the chocolate and butterscotch chips together for a deliriously delicious fun flavored chocolate coating. I did that, but to pretty things up a bit I also added a butterscotch swirl.
It’s easy and it’s optional (but recommended); to make the swirl you’ll first melt together your chocolate and butterscotch chips. Set them aside and then melt a small amount of butterscotch chips separately. Once your butterscotch chips have melted, pour the chocolate/butterscotch mixture over your scotcharoos (spread it evenly). Then, take your melted butterscotch chips and drizzle them haphazardly over the chocolate.
To make the swirls, all you have to do is drag a toothpick point all over the surface of your chocolate.
You’ll want to wait for the chocolate to firm up before cutting into your bars.
If you’re impatient, you can place the bars in the refrigerator to speed things along, but ultimately scotcharoos are best when served at room temperature. This keeps them nice and chewy and not too hard.
How to Make Scotcharoos
- 1 cup light corn syrup (235ml)
- 1 cup sugar (200g)
- ¼ cup butter (cut into 4 pieces) (57g)
- 1 ½ cup creamy peanut butter (375g)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 6 cups crisped rice cereal
- 1 cup semisweet chocolate chips (170g)
- 1 ¼ cup butterscotch chocolate chips (divided) (212.5g)
- Line a 13x9 pan with foil and generously grease with butter. Set aside.
- In a large pot, combine corn syrup, sugar, and butter over medium-low heat, stirring occasionally until butter is melted and ingredients are well-combined.
- Increase heat to medium-high and stir frequently. Once mixture just begins to boil (as soon as it starts bubbling) remove from heat and stir in peanut butter, vanilla extract, and salt.
- Stir well until mixture is smooth.
- Stir in cereal -- make sure ingredients are well-combined.
- Spread ingredients evenly into prepared pan, Press down to pack into pan (I like to place a sheet of wax paper over the mixture and use my hands to press the scotcharoos down and make them even -- be careful as it may be hot), then discard wax paper.
- Set aside and prepare your chocolate topping.
- In a medium-sized microwave safe bowl, combine semisweet chocolate chips and 1 cup (170g) butterscotch chips.
- Microwave for 30 seconds, stir well, and return to microwave at 15-second increments, stirring well in between until mixture is completely melted. Set aside.
- Immediately melt remaining ¼ cup (42g) butterscotch chips (15 second increments, stirring between).
- Spread chocolate butter-scotch mixture evenly over prepared scotcharoos. Drizzle melted butterscotch chips over the chocolate and then drag a toothpick through the chocolate for swirls.
- Allow chocolate to set (about an hour at room temperature) before cutting and serving.
This Scotcharoos recipe was originally published 02/22/2017, post has been updated 04/02/2018