Chocolate Scotcheroos Recipe

A pan of chocolate scotcheroos cut into equal squares.

4.67 from 3 votes

This Chocolate Scotcheroos Recipe combines crispy rice cereal with a gooey blend of corn syrup, sugar, and peanut butter, all topped with a smooth layer of melted chocolate and butterscotch chips. It’s an easy, no-bake treat that comes together quickly and satisfies every sweet tooth.

Course Dessert

Cuisine American

Keyword chewy scotcheroos bars, chocolate scotcheroos

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 306kcal

Author Sue Ringsdorf

Ingredients

9 cups Rice Krispies
1.5 cups sugar
1.5 cups light corn syrup
1.5 cups peanut butter
12 oz. semi-sweet chocolate chips
12 oz. butterscotch chips

Instructions

Boil sugar and syrup. Bring sugar and white syrup to a boil in medium sauce pan. Remove from heat and stir in peanut butter.
1.5 cups sugar, 1.5 cups light corn syrup, 1.5 cups peanut butter
Add Rice Krispies. Add Rice Krispies to a bowl and pour the peanut butter mixture over the top. Stir well to combine.
9 cups Rice Krispies
Spread Rice Krispie mixture in a pan. Grease a large jelly roll pan and spread Rice Krispie mixture evenly, pressing down firmly with your hands. Make sure your hands have oil or butter on them to prevent sticking.
Make topping. Melt chocolate chips and butterscotch chips together. You can use double boiler or microwave on 50 percent power, stirring frequently to prevent burning.
12 oz. semi-sweet chocolate chips, 12 oz. butterscotch chips
Add topping to scotcheroos. Spread chocolate over Rice Krispie mixture. Let pan sit for approximately 30 minutes.
Slice. Slice chocolate scotcheroos into 30 equal squares. Or see below for making these into scotcheroo pinwheels.
Make into pinwheels if desired:
1) Make the scotcheroos recipe. 2) Let them set up on your countertop – approximately 20-30 minutes. 3) Add some oil to your hands for rolling. 4) Starting at one side of pan, roll scotcheroos up into a large log, pressing gently as you roll. 5) Once you finish rolling, let them set up again in the pan. 6) Slice the roll into at least 20 pinwheels.

Notes

NOTE: I adapted this recipe to go into a large baking sheet which makes it easier to roll into pinwheels. The chocolate layer is less thick than the original recipe. You can make the original by using a 9x13 inch pan, 6 cups of Rice Krispies, 1 cup of syrup, 1 cup of sugar, and 1 cup of peanut butter.
Store. These bars can be stored at room temperature or in the refrigerator for longer storage. If can store them in the refrigerator, they will be REALLY hard to bite into, so be sure to let them adjust to room temp before serving.
Freeze. Freeze scotcheroos in an airtight container, stacked and separated by parchment paper.

Nutrition