Scotcheroos
Creamy & crunchy Scotcheroos are a Midwest favorite that are a mashup of rice krispie treats, peanut butter bars, and peanut butter fudge in one no-bake dessert that everybody loves! Crunchy Rice Krispies cereal and a sticky peanut butter mixture are pressed into a pan, then topped with butterscotch and chocolate topping in these no-fuss bars!
Servings: 24 -30 bars
Calories: 266kcal
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 ½ cups creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Butter a 9x13-inch pan or line it with a parchment paper sling. Set aside.
- In a large sauce pan, combine the sugar, corn syrup, and peanut butter. Heat over medium-low heat, stirring just until the sugar dissolves and the peanut butter melts. Don't let the mixture come to a boil.
- Remove from heat and stir in the vanilla. Add the Rice Krispies and gently stir to coat the cereal in the peanut butter mixture.
- Pour into the prepared pan, gently pressing into an even layer.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Heat in the microwave in 20 second bursts, stirring between each interval until the chips are melted and smooth, about 60-80 seconds. This can also be done in a double boiler
- Pour over the Rice Krispie and spread into a thin layer to cover the top of the bars. Cool until set, then cut into squares.
Video
Notes
- Freezing and Storage: Scotcheroos will stay good in an airtight container on the counter for up to about a week. Or they can be frozen for up to 3 months. Thaw completely before serving.
Nutrition
Calories: 266kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 157mg | Fiber: 2g | Sugar: 30g | Vitamin A: 476IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 3mg