Scotcheroos

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Scotcheroos are delicious peanut butter rice krispie treats topped with a layer of melted butterscotch and chocolate chips.

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Scotcheroos are an easy chocolate and peanut butter dessert recipe.

These butterscotch rice krispie treats are sure to be a hit with both kids and adults.

This scotcheroo recipe takes about 20 minutes to prepare and then 30 minutes to set in the refrigerator.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these treats, I started by pouring some granulated sugar into a large pot.

I added some light corn syrup to the pot.

I stirred the sugar and corn syrup together.

Then I placed the pot over medium-high heat and stirred continuously until the sugar was dissolved.

I removed the pot from the heat and added some peanut butter.

I stirred until the peanut butter was melted.

I added some Rice Krispies cereal to the pot.

I stirred until all of the cereal was well coated in the peanut butter mixture.

I dumped the mixture into a greased 9 x 13 inch pan.

I pressed the mixture out evenly.

I poured some semi-sweet chocolate chips and butterscotch chips into a microwave safe bowl.

I stirred the two flavours of chips together.

I microwaved the chips on HIGH for 30 seconds and stirred well.

I continued microwaving and stirring in 30 seconds intervals until all of the chips were melted.

I poured the mixture over the rice krispies in the baking pan and spread it out evenly.

I placed the dish in the refrigerator for 30 minutes so that the chocolate could set.

I cut the scotcheroos into 12 large squares.

Then the peanut butter rice krispie treats were ready to serve.

These scotcheroos are the perfect treat for chocolate and peanut butter dessert lovers.

If you are looking for a delicious peanut butter dessert recipe, then you need to try these Scotcheroos!

More Peanut Butter Dessert Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Scotcheroos:

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups Rice Krispies cereals
• 1 ½ cups semi-sweet chocolate chips
• 1 cup butterscotch chips

How to Make Scotcheroos:

1. Spray a 9 x 13 pan with cooking spray.
2. In a large pot, combine your granulated sugar and corn syrup.
3. Place it over medium-high heat and cook until all the sugar is dissolved, stirring continuously.
4. Remove the pot from the heat and mix in peanut butter.
5. Gently mix in the cereal.
6. Transfer the mixture to the 9 x 13 pan and gently press into an even layer.
7. In a medium mixing bowl, combine the semi-sweet chocolate chips and butterscotch.
8. Microwave for 30 seconds increments until all the chocolate has melted, stirring in between.
9. Spread the mixture over the rice krispies.
10. Place them into the refrigerator for only thirty minutes for the chocolate to set up.
11. Cut the scotcheroos into individual squares.
12. Serve and enjoy!

FAQS:

I don’t have any butterscotch chips. Can I use chocolate chips?

• Whether you don’t have them on hand or don’t like the flavor of butterscotch chips, you can use an extra cup of semi-sweet chocolate chips in place. You can also use peanut butter chips to bring out more of that peanut butter flavor.

How do I store these, and how long are they good for?

• They will be good for up to four days if stored in an airtight container at room temperature. After four days, they will start to lose their chewy texture.

Can these be made with another cereal?

• One popular option for an alternative to rice crispy cereal is Chex cereal. You can change the cereal to suit your taste. I have made these before with cornflakes and special K.

Can I store these in the refrigerator?

• You can, but you will need to bring them to room temperature before serving.

Can you make these like a traditional rice crispy treat with marshmallows instead of sugar and corn syrup?

• If you have marshmallows, you can substitute the sugar and corn syrup for a 10-ounce bag of mini marshmallows. You will gently melt those in the microwave in 30-second increments until the marshmallows are completely melted.

I don’t have light corn syrup on hand. Can I use dark corn syrup?

• You can use it if you’re in a pinch, but it will change the flavor profile of these. If you don’t have any, I recommend using marshmallows instead.

My scotcheroos came out very hard. What did I do wrong?

• One common problem for a hard scotcheroo is if you overcook the corn syrup and sugar mixture. You’re just going to cook it until that sugar has dissolved. My sugar dissolved right about when it was coming up to a simmer, so I turned off the heat and removed it from the stove. You want to ensure it doesn’t come up to a boil, or you will get into candy-making temperatures.

Can I freeze the Scotcheroos?

• Yes, to prevent freezer burn, I recommend wrapping them in plastic wrap and then a layer of aluminum foil. They will last in the freezer for up to two months. When ready to serve them, allow them to return to room temperature.

How do you remove them from the pan?

• I like to run my knife underneath hot water, wipe it dry, and then run the knife around my edges to help loosen the chocolate from the pan. Then I stick the knife into one corner and pop the sheet of scotcheroos out. You can line the pan with parchment paper if you want an easier way to remove them.

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