Nothing beats a tasty no-bake treat in your parties and cravings like these Scotcheroos.
They take around 15 minutes to make and only need six simple ingredients. The ideal dessert for your BBQ parties, potlucks, picnics, or a weekend when you want to relax and eat something delicious.
What are Scotcheroos made of?
Scotcheroos are a classic dessert treat with origins in the Midwest United States. They are made with a combination of cereals based on rice or corn, peanut butter, and toffee chips.
The mix is topped with a layer of semi-sweet chocolate and butterscotch drizzle. The resulting bars are no-bake, crunchy, and creamy all at once. Scotcheroos are sure to be a hit for any occasion, whether as a snack or a dessert.
Are Scotcheroos a Midwest thing?
It’s no secret that Scotcheroos are a Midwest favorite! This sweet and crunchy treat has been around since at least the 1960s when it was first printed on boxes of Rice Krispies cereal.
It is believed to have originated from a recipe from the Midwestern United States, especially Iowa. This dessert bar is made up of chocolate, butterscotch, peanut butter, and Rice Krispies- an irresistible combination that is sure to please any sweet tooth.
Why are my Scotcheroos dry?
Scotcheroos are a Midwest favorite, but they can sometimes come out dry and hard after baking. This is usually due to boiling the corn syrup/sugar mixture when making the bars.
Boiling the mixture will cause the bars to become too firm. To avoid this, work quickly to coat the mixture with Rice Krispies and press it into a 9×13 pan before it cools.
Furthermore, storing Scotcheroos in the refrigerator can also cause them to harden, so it is best to store them at room temperature. If you are looking for a healthier alternative to these sweet treats, you can use honey or maple syrup instead of corn syrup and substitute coconut oil for butter.
The finished bars will taste a bit different but will be just as sweet and chewy!
Why are they called Scotcheroos?
The origin of their name is rooted in the region, as many Iowans refer to them as “Special K Bars.” It has since grown in popularity and become a beloved treat across the Midwest.
While there is much speculation into how they got their name, one thing is certain: these sweet bars are sure to satisfy any sweet tooth.
What are Scotcheroos Bars?
Scotcheroos are a type of no-bake cereal bar that resembles Rice Krispie treats. Substitute sugar and peanut butter for the marshmallows and butter, then top with a chocolate butterscotch coating.
They’re chewy, soft, and crisp all at the same time. Obviously, it would be best to cook this dish today and every other day of the year.
Scotcheroos smell amazing and are very convenient to bring whenever I take them somewhere. They send people into a tizzy and are very simple to produce.
How to Freeze and make them ahead?
Making it ahead: These are best served the same day they are made, but you may make them ahead of time and store them in an airtight container until ready to serve.
In freezing: In a freezer-safe pan, prepare the scotcheroos, cover carefully, and freeze for up to 3 months. Before chopping and serving, let it sit at room temperature for 2 hours.
What are the ingredients to make Scotcheroos Bars?
Even teens can make this recipe since it will only require a few ingredients. Measurements provided will give you 9 servings.
- Granulated sugar – This generally improves and provides a crisper texture and spreads its sweetness, which is desirable for this recipe. Measurement: 1 cup.
- Corn Syrup – The flavor of light corn syrup is moderate and sweet, and it is colorless. On the other hand, dark corn syrup adds sweetness, color, and a more robust and toasted flavor, and either type of corn syrup in the two varieties can be used. Measurement: 1 cup
- Creamy Peanut Butter – It is recommended to use creamy. However, if you prefer little peanut bits in your snack, you can use crunchy peanut butter instead of creamy. Measurement: 1 cup
- Rice Krispies – Rice Krispies (rice and sugar paste molded into rice shapes or “berries,” boiled, dried, and toasted) expand to form very thin and hollowed-out walls that are crispy and crisp. The scotcheroo filling is made up of Rice Krispies. Measurement: 6 cups
- Semisweet chocolate chips – There are no milk components in this. Dark chocolate and sugar are used to make it. As a result, semisweet chocolate chips can never be milk chocolate chips. It would help if you had this for the toppings for Scotcheroos. Measurement: 1 cup
- Butterscotch chips – In the topping, we’ll use butterscotch (similar to chocolate chips, but with a butterscotch flavor). Measurement: 1 cup
How to make Scotcheroos?
Before we proceed to the actual steps, please take note of these baking tips: To prevent lumps when melting the butterscotch chips, melt them in a separate bowl. Also, for a thicker chocolate-butterscotch topping, double the amount of chocolate chips and butterscotch chips.
So here are the steps on how to make Scotcheroos:
First, line an 8” x 8” pan with parchment paper, spray with non-stick cooking spray, and then set aside.
After that, heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually until the mixture comes to a rolling boil.
Next, stir in peanut butter and remove from heat, then set aside.
Then, add Rice Krispies to a large bowl, pour the peanut butter mixture over the cereal, and mix.
And spread the Rice Krispies mixture evenly in the prepared baking pan, then set aside.
In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir.
Then, heat in 30-second intervals, stirring in between, until the chips completely melt.
Finally, pour the chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread it out evenly.
Refrigerate for 2 hours or until the chocolate hardens. Remove from refrigerator and slice into 9 sections before serving. Enjoy!
- 1 c. granulated sugar
- 1 c. corn syrup, light or dark
- 1 c. creamy peanut butter
- 6 c. Rice Krispies
- 1 c. semisweet chocolate chips
- 1 c. butterscotch chips
- Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring until the mixture comes to a rolling boil.
- Stir in peanut butter and remove from heat. Set aside.
- Add Rice Krispies to a large bowl. Pour the peanut butter mixture over the cereal and mix to combine.
- Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
- In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips completely melt.
- Pour the chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread it out evenly. Refrigerate for 2 hours or until the chocolate hardens.
- Remove from refrigerator and slice into 9 sections before serving. Enjoy!
To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
For a thicker chocolate-butterscotch topping, double the amount of chocolate chips and butterscotch chips.
Amount Per Serving: Calories: 632Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 281mgCarbohydrates: 100gFiber: 3gSugar: 79gProtein: 9g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
If you like these Scotcheroos, you’ll also enjoy our Frozen-Themed Rice Krispie Treats!