Classic No-Bake Scotcheroos: The Easiest, Most Addictive Treat Ever!
These classic No-Bake Scotcheroos are a simple yet addictive treat, evoking nostalgia with their crispy rice cereal base and signature peanut butter, chocolate, and butterscotch topping. Requiring no oven and ready to chill in under 15 minutes, they're incredibly easy to make and a guaranteed crowd-pleaser for any occasion.
Equipment
- 9x13 inch baking pan
- Large Saucepan
- Large bowl
- Spatula
- Microwave-safe bowl
Ingredients
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 cup butterscotch chips
- 1 cup granulated sugar
- 6 cups crispy rice cereal
- Cooking spray or butter for greasing pan
Instructions
- Step 1: Lightly grease a 9x13 inch baking pan with cooking spray or butter. You can also line it with parchment paper. Set aside.
- Step 2: In a large saucepan, combine the granulated sugar and light corn syrup. Pop it over medium heat and stir frequently until all the sugar dissolves and the mixture just starts to boil. Keep an eye on it – don't let it boil for too long.
- Step 3: Take the pan off the heat immediately. Stir in your creamy peanut butter until it's completely melted and smooth.
- Step 4: Get out a really big bowl. Pour your crispy rice cereal into it. Now, pour that warm peanut butter mixture right over the cereal. Stir gently until every single piece of cereal is coated in that sticky goodness. Be careful not to crush the cereal!
- Step 5: Transfer this wonderful cereal mixture into your prepared pan. Gently press it down firmly and evenly into an even layer using a buttered spatula or lightly greased hands. Don't over-press it, or your bars might end up too hard.
- Step 6: Time for the topping! In a microwave-safe bowl, combine your semi-sweet and butterscotch chips. Microwave them in 30-second bursts, stirring well after each burst, until they're completely melted and smooth (usually 1-2 minutes). Alternatively, melt gently in a double boiler or a saucepan over very low heat.
- Step 7: Pour that gorgeous melted chocolate and butterscotch mixture evenly over the cereal base in the pan. Use a spatula to spread it smoothly all the way to the edges.
- Step 8: Let the bars cool completely. This takes about 1-2 hours at room temperature, or you can speed things up by popping them in the fridge for about 30 minutes. If you refrigerate them, let them sit at room temperature for a few minutes before you attempt to cut them – it makes it much easier! Cut them into squares or rectangles.
- Step 9: Store any leftover Scotcheroos in an airtight container at room temperature. They should last about 3-4 days.
Notes
Substitutions & Additions: You can try almond butter or sunbutter, but the texture may change. Swap semi-sweet chips for milk chocolate, dark chocolate, or white chocolate. Add flaky sea salt, chopped peanuts, or sprinkles on top of the melted chocolate before it sets. While crispy rice is classic, other plain crispy cereals might work but alter texture.
Tips for Success: Don't over-boil the sugar/corn syrup mixture; just heat until sugar dissolves and it starts to boil. Don't over-press the cereal mixture into the pan; press gently but firmly. Melt chips gently in short microwave bursts or a double boiler to prevent seizing. If chilling, let the pan sit out for 5-10 minutes before cutting for easier, cleaner cuts. Grease your spatula or hands when pressing the cereal mixture to prevent sticking.
Storage: Store in an airtight container at room temperature for 3-4 days. Storing in the fridge can make the topping harder. You can freeze cut bars in an airtight container or wrapped individually; thaw at room temperature before serving (texture might change slightly).