Scotcharoos are the ultimate treat, blending chewy, crunchy, and creamy textures in every bite. These no-bake squares combine the rich flavors of peanut butter, chocolate, and butterscotch for a dessert that’s irresistibly indulgent. Ready in just 20 minutes, they’re perfect for satisfying sweet cravings without spending hours in the kitchen. Each square is a delightful balance of sweet and salty, making them a crowd-pleaser for any occasion.
With 36 servings, these Scotcharoos are ideal for sharing or keeping on hand for a quick snack. The smooth chocolate topping contrasts beautifully with the crispy rice cereal base, creating a treat that’s as fun to eat as it is delicious. Whether you’re hosting a gathering or treating yourself, these squares are sure to bring smiles with every bite.
What You’ll Need for Scotcharoos
- 1 cup (235 ml) light corn syrup
- 1 cup (200 g) granulated sugar
- ¼ cup (57 g) butter (cut into 4 pieces)
- 1 ½ cup (375 g) creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
- 6 cups (175 g) crisped rice cereal
- 1 cup (170 g) semisweet chocolate chips
- 1 ⅓ cup (226 g) butterscotch chocolate chips (divided)
- 1 ½ teaspoons coconut oil or vegetable shortening (optional, for smoother chocolate)
How to Make Scotcharoos
- Prepare the pan: Line a 13×9 pan with foil or parchment paper and lightly grease with butter. Set aside.
- Make the base: In a large pot, combine corn syrup, sugar, and butter over medium-low heat. Stir occasionally until the butter is melted and the ingredients are well-combined.
- Heat and mix: Increase heat to medium-high and stir frequently. Once the mixture just begins to boil (as soon as it starts bubbling), remove from heat. Stir in peanut butter, vanilla extract, and salt until smooth.
- Add cereal: Stir in the crisped rice cereal until well-combined. Spread the mixture evenly into the prepared pan. Use wax paper and your hands or the back of a spoon to press it smoothly into the pan. Set aside.
- Melt the chocolate: In a microwave-safe bowl, combine semisweet chocolate chips, 1 cup of butterscotch chips, and 1 teaspoon of coconut oil or shortening (if using). Microwave for 30 seconds, stir well, and continue heating in 15-second increments, stirring between, until completely melted and smooth.
- Melt the butterscotch drizzle: In a separate bowl, melt the remaining ¼ cup of butterscotch chips and ½ teaspoon of coconut oil or shortening using the same 15-second microwave method.
- Assemble: Spread the melted chocolate/butterscotch mixture evenly over the cereal base. Drizzle the melted butterscotch over the top, then use a toothpick to create swirls.
- Set and serve: Allow the chocolate to set at room temperature for about 1 hour before cutting into squares and serving.
Storage and Reheating Tips
Store your Scotcharoos in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. If frozen, let them thaw at room temperature for about 15 minutes before serving. Avoid microwaving to reheat, as it can melt the chocolate topping.
Recipe Variations to Try
Switch up the flavors by using dark chocolate chips instead of semisweet, or almond butter in place of peanut butter. For a nut-free version, substitute sunflower seed butter. You can also add a sprinkle of sea salt on top of the chocolate layer for a sweet-and-salty twist. Get creative with mix-ins like mini marshmallows or crushed pretzels for extra texture!
Time-Saving Hacks
To speed up the process, use a pre-measured cereal mix and pre-cut butter pieces. You can also melt the chocolate and butterscotch chips together in one batch instead of separating them, though the swirl effect won’t be as pronounced. If you’re in a hurry, pop the pan in the fridge for 15-20 minutes to set the chocolate faster.
Equipment Guidance
A heavy-bottomed pot is essential for even heating when melting the sugar mixture. Use a silicone spatula for easy stirring and scraping. For spreading the cereal mixture, a piece of wax paper or parchment paper works wonders to prevent sticking. A microwave-safe bowl with a handle makes melting the chocolate and butterscotch chips much easier and safer.
Common Questions Answered
Can I use honey instead of corn syrup?
Yes, but the texture may be slightly stickier.
What if I don’t have coconut oil?
Vegetable shortening or a small amount of butter can be used as a substitute.
Can I double the recipe?
Absolutely! Just use two 13×9 pans or a larger baking sheet to ensure even spreading.
Scotcharoos
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- ¼ cup butter cut into 4 pieces
- 1 ½ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
- 6 cups crisped rice cereal
- 1 cup semisweet chocolate chips
- 1 ⅓ cup butterscotch chocolate chips divided
- 1 ½ teaspoons coconut oil or vegetable shortening optional
Instructions
- Line a 13×9 pan with foil or parchment paper and lightly 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. If you’re having trouble spreading the cereal, place a piece of wax paper overtop and use your hands (careful, it’s hot) or the back of a spoon to smoothly press into pan. Set aside while you prepare your chocolate topping.
- In a medium-sized microwave safe bowl, combine semisweet chocolate chips, 1 cup (170g) butterscotch chips, and 1 teaspoon coconut oil or vegetable shortening, if using (this helps the chocolate spread more smoothly).
- Microwave for 30 seconds, stir well, and return to microwave at 15-second increments, stirring well in between until mixture is completely melted and smooth. Set aside.
- Immediately melt remaining ¼ cup (56g) butterscotch chips and ½ teaspoon coconut oil or vegetable shortening (heat in 15 second increments, stirring between).
- Spread melted chocolate/butterscotch evenly over prepared scotcharoos. Drizzle melted butterscotch chips over the chocolate and then drag a toothpick through the chocolate to create swirls.
- Allow chocolate to set (about an hour at room temperature) before cutting and serving.