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Classic No-Bake Scotcheroos

A nostalgic, no-bake treat featuring crispy rice cereal coated in a chewy peanut butter and corn syrup mixture, topped with a melted blend of chocolate and butterscotch chips. Easy to make in minutes and perfect for sharing!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dessert, Snack, Treat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup semi-sweet chocolate chips You can use your favorite brand here. Milk or dark chocolate chips work too
  • 1 cup creamy peanut butter Good old-fashioned creamy peanut butter (like Jif or Skippy) works best here. Natural or organic peanut butter that separates often don't set up quite the same way due to less stabilizer.
  • 1 cup light corn syrup This is key for that signature chewy texture and helping the sugar dissolve.
  • 1 cup butterscotch chips
  • 1 cup granulated sugar
  • 6 cups crispy rice cereal

Equipment

  • 9x13-inch Baking Pan
  • Large Saucepan
  • Really big bowl
  • Microwave-Safe Bowl
  • Spatula
  • Sharp Knife

Method
 

  1. Step 1: Lightly grease a 9x13 inch baking pan with cooking spray or a little butter. You can also line it with parchment paper, leaving a little overhang on the sides. Set aside.
  2. Step 2: In a large saucepan, combine granulated sugar and light corn syrup. Cook over medium heat, stirring frequently, until the sugar completely dissolves and the mixture starts bubbling just a little. Don't boil for more than a minute or two after it starts bubbling.
  3. Step 3: Immediately remove the pan from the heat. Stir in the creamy peanut butter until it's completely melted, smooth, and fully mixed into the sugar mixture.
  4. Step 4: Pour the warm peanut butter mixture over the crispy rice cereal in a really big bowl. Gently stir it all together until every piece of cereal is coated. Be gentle to avoid crushing the cereal.
  5. Step 5: Transfer the coated cereal mixture into your prepared 9x13 pan. Press it down evenly into the pan using a buttered spatula or lightly greased hands. Press firmly enough to get an even layer, but don't press too hard.
  6. Step 6: In a microwave-safe bowl, combine the semi-sweet and butterscotch chips. Microwave in 30-second bursts, stirring well after each one, until completely melted and smooth (about 1-2 minutes total). Alternatively, melt in a double boiler on the stove over very low heat.
  7. Step 7: Pour the melted chocolate-butterscotch mixture evenly over the cereal base in the pan. Use an offset spatula or the back of a spoon to spread it smoothly all the way to the edges.
  8. Step 8: Let them cool and set completely at room temperature for 1-2 hours, or in the fridge for about 30 minutes. If refrigerated, let them sit out for a few minutes before cutting.
  9. Step 9: Once set, cut into squares or rectangles using a sharp knife.
  10. Step 10: Store any leftovers in an airtight container at room temperature. They should keep for 3-5 days.

Notes

Tips for Success: Don't overboil the sugar/corn syrup mixture (only 1-2 minutes after bubbling). Use processed peanut butter that doesn't separate for best setting results. When pressing into the pan, press just enough to form an even layer; over-compressing results in hard bars. Melt chips slowly and stir frequently to prevent seizing or burning. Let the bars cool completely before cutting.
Substitutions & Additions: Swap semi-sweet chocolate for milk or dark chocolate. While creamy peanut butter is classic, you could try almond or sunflower seed butter (processed types work best). Use crunchy peanut butter for added texture. Sprinkle flaky sea salt or sprinkles over the melted topping before it sets.
Storage: Store at room temperature in an airtight container for 3-5 days. You can refrigerate, but let them sit out briefly before serving for better texture. Scotcheroos can be frozen by cutting into squares, wrapping individually, and placing in a freezer-safe container. Thaw at room temperature.