Step-by-Step Instructions
-
Prepare the pan:
Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal. -
Make the base mixture:
In a medium saucepan, combine the corn syrup and sugar. Heat over medium, stirring constantly, until the sugar dissolves and the mixture just begins to bubble. Do not let it boil—boiling makes the bars too hard. -
Add the peanut butter:
Remove the saucepan from the heat and stir in the peanut butter until smooth. -
Combine with cereal:
Pour the mixture over the rice cereal in a large mixing bowl. Stir quickly and evenly until the cereal is fully coated. -
Press into the pan:
Transfer the mixture into the prepared pan. Using a spatula (or lightly greased hands), press it down firmly and evenly. -
Make the topping:
In a microwave-safe bowl or using a double boiler, melt the chocolate chips and butterscotch chips together until smooth. -
Finish the bars:
Spread the chocolate-butterscotch mixture evenly over the cereal base. Let it sit at room temperature until set, or refrigerate briefly if you’re in a hurry. -
Cut and serve:
Slice into bars once the topping is firm. Enjoy!
Tips for Perfect Scotcheroos
-
Don’t overheat the sugar mixture. Boiling it will harden the bars. Just heat until the sugar is dissolved.
-
Use parchment paper. It makes lifting the bars out of the pan much easier.
-
Try variations. Swap peanut butter for almond butter, or drizzle white chocolate on top for extra flair.
-
Make them chewy or firm. For chewier bars, pull the sugar mixture off the heat as soon as it bubbles. For firmer bars, cook just a touch longer.
Why You’ll Love Them
Scotcheroos are:
-
Quick and easy — ready in under 30 minutes
-
No-bake — perfect for warm weather or last-minute treats
-
Kid-friendly — little hands can help press and spread
-
Crowd-approved — guaranteed to vanish at parties and potlucks
✅ Bottom line: If you’re looking for a nostalgic, simple, and undeniably delicious treat, Scotcheroos bars are the answer. With their crispy base and decadent topping, they’re proof that sometimes the best recipes are the simplest.
