How To Make The Best Peanut Butter Scotcheroos Recipe

I finally perfected my Scotcheroos Recipe using rice krispies, semi sweet chocolate chips, butterscotch chips, corn syrup, and peanut butter, and I can’t wait to share the one trick that makes them a hit at holidays, graduations, and potlucks.

I used to think Peanut Butter Rice Crispy Treats were only for school lunches, but this Scotcheroos Recipe made me eat my words. The chewy, gooey squares are oddly grown up and totally nostalgic at once, and yeah I sneak a piece straight from the pan sometimes.

The creamy peanut butter in here pulls everything together while semi sweet chocolate chips give that classic crackly top that people fight over. If you want a dessert that disappears at parties, or an excuse to let kids help without a disaster, these are it.

Try them once and you’ll understand why everyone calls them the best.

Ingredients

How To Make The Best Peanut Butter Scotcheroos

• Crispy rice cereal: light crunch, mostly carbs, little protein, small fiber, great texture
• Granulated sugar: pure sweet, empty calories, gives structure and caramelizing power
• Light corn syrup: keeps bars chewy, prevents crystallization, adds sticky sweetness
• Creamy peanut butter: protein rich, adds fat and depth, salty sweet flavor
• Semi sweet chocolate chips: bittersweet balance, adds chocolate richness and sweetness
• Butterscotch chips: very sweet, buttery toffee notes, boosts caramel like flavor
• Extra peanut butter topping: glossy finish, more peanut flavor, adds chewiness
• Cereal substitutes: Chex or Special K change texture slightly but still tasty

Ingredient Quantities

• 6 cups crispy rice cereal (Rice Krispies or substitute with Chex, Special K, cornflakes, or Cheerios)
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter (smooth)
• 1 cup semi sweet chocolate chips
• 1 cup butterscotch chips
• 2 tablespoons creamy peanut butter, extra for topping, optional
• Nonstick cooking spray or butter for greasing the pan, optional

How to Make this

1. Grease a 9×13 inch pan with nonstick cooking spray or butter, or line it with parchment for easier removal.

2. In a medium saucepan combine 1 cup granulated sugar and 1 cup light corn syrup over medium heat, stir until the sugar dissolves and then bring to a boil; boil about 1 minute, stirring so it doesnt scorch.

3. Remove pan from heat and stir in 1 cup creamy peanut butter until smooth and fully combined.

4. Put 6 cups crispy rice cereal in a large bowl, pour the peanut butter mixture over it and gently stir until every bit of cereal is coated.

5. Transfer the cereal mix to the prepared pan and press it down firmly and evenly using a spatula or a piece of parchment or wax paper; its sticky so oil the spatula or your hands a little if needed.

6. In a microwave safe bowl combine 1 cup semi sweet chocolate chips, 1 cup butterscotch chips, and the optional 2 tablespoons creamy peanut butter for a glossy topping; microwave in 30 second bursts, stirring between each, until completely melted and smooth, or melt gently over a double boiler.

7. Immediately spread the melted chocolate and butterscotch mixture over the pressed cereal layer, use a warm spatula to smooth out for a clean finish, or spoon and swirl if you want a marbled look.

8. Let the pan sit at room temperature until set about 20 to 30 minutes, or pop it in the fridge for 10 to 15 minutes to speed things up.

9. Run a knife under hot water and dry it, then cut into squares for cleaner edges. Store bars in an airtight container at room temp up to 3 days or in the fridge for longer.

Equipment Needed

1. 9 by 13 inch baking pan, greased or lined with parchment
2. Medium saucepan for the sugar and corn syrup
3. Large mixing bowl to mix the cereal, you can kinda mash things together in it
4. Rubber spatula to press the mix into the pan and scrape the bowl, its sticky so oil it a bit if needed
5. Wooden spoon or silicone spoon for stirring the hot syrup
6. Microwave safe bowl or a heatproof bowl plus a pot to use as a double boiler for melting chips
7. Measuring cups and spoons (you’ll need a 1 cup measure and tablespoons)
8. Sharp knife for cutting squares and a warm spatula or offset spatula to smooth the topping before it sets

FAQ

How To Make The Best Peanut Butter Scotcheroos Recipe Substitutions and Variations

How To Make The Best Peanut Butter Scotcheroos

Ingredients

• 6 cups crispy rice cereal (Rice Krispies or substitute with Chex, Special K, cornflakes, or Cheerios)
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter (smooth)
• 1 cup semi sweet chocolate chips
• 1 cup butterscotch chips
• 2 tablespoons creamy peanut butter, extra for topping, optional
• Nonstick cooking spray or butter for greasing the pan, optional

Directions
1. Grease a 9×13 pan with spray or butter, or line it with parchment for easier lifting later.
2. In a medium saucepan over medium heat combine the granulated sugar and light corn syrup. Stir until the sugar dissolves and it comes to a gentle boil, about 1 to 2 minutes. Remove from the heat.
3. Stir in 1 cup creamy peanut butter until totally smooth and well combined.
4. Immediately fold in the 6 cups crispy rice cereal so each piece is coated. Press the mixture firmly into the prepared pan with a spatula or the back of a spoon. Don’t press so hard you crush all the cereal, but press enough so the bars hold together.
5. In a microwave safe bowl (or over a double boiler) combine the semi sweet chocolate chips, butterscotch chips, and optional extra 2 tablespoons peanut butter. Microwave in 20 to 30 second bursts, stirring between each, until smooth and pourable. If using a double boiler, stir until melted and glossy.
6. Pour the melted chocolate/butterscotch over the pressed cereal, spreading evenly. Chill in the fridge about 30 to 60 minutes until set. Cut into bars and enjoy.

Quick Tips
– Use parchment paper to press the cereal and to lift the whole slab out of the pan for cleaner cuts.
– If chips seize or get grainy, stir in a teaspoon of oil or a little extra peanut butter to smooth them.
– Store at room temp in an airtight container for 3 to 5 days, or in the fridge to keep them firmer longer.
– If you want neater squares, warm a knife under hot water, dry it, then slice.

Substitutions

• For the crispy rice cereal: try Rice Chex, Special K, cornflakes, or Cheerios for a slightly different texture and flavor.
• For light corn syrup: use honey, golden syrup, or brown rice syrup 1 to 1; note honey will add a bit of flavor and make bars a touch softer.
• For creamy peanut butter: swap with almond butter, cashew butter, or sunflower seed butter 1 to 1; sunflower is great if you need a nut free option.
• For the chips: use milk or dark chocolate instead of semi sweet, or swap butterscotch chips for caramel chips or toffee bits; you can also melt chocolate bars or candy melts, adding a teaspoon of oil or extra peanut butter if the topping is too thick.

Enjoy making them, theyre simple and always disappear fast.

Pro Tips

– Watch the sugar and corn syrup while heating, dont walk away. Stir until the sugar dissolves then drop the heat a bit, you want it hot enough to meld with the peanut butter but not so hot it scorches and tastes bitter. If you see any crystallization on the sides, run a wet pastry brush down them or briefly cover the pan so steam washes the crystals away.

– Press the cereal mix firmly but not like youre trying to make a brick. Use parchment on top and press with a spatula or the bottom of a measuring cup for an even surface, and oil the tool or your hands so it wont stick. Pressing too hard will crush the cereal and make the bars gummy instead of light and crunchy.

– For a glossy smooth topping add a little extra fat to the chips if needed, like a teaspoon of neutral oil or a small pat of butter, and melt slowly. Microwave in short bursts and stir well, overheating will make chocolate seize so stop while a few chunks remain and stir them out to melt from the residual heat.

– Cutting and storage hacks: chill briefly to set but dont freeze solid unless you like hockey pucks, and use a knife heated under hot water then wiped dry for clean edges between cuts. Store layered with parchment paper in an airtight container and let refrigerated bars come to room temp before serving so the texture is best.