Scotcharoo Bar Recipe
These no-bake Scotcharoo bars are the perfect blend of peanut butter, butterscotch, and chocolate—crispy, chewy, and totally irresistible. Made with just 6 simple ingredients, they’re ready in under 30 minutes and perfect for parties, potlucks, or whenever you need a sweet treat fast.
Also known as scotcheroos or Special K bars, these nostalgic dessert bars have been a Midwestern favorite for generations. The combination of Rice Krispies cereal with a gooey peanut butter base and that signature butterscotch-chocolate topping makes them absolutely addictive.
What Are Scotcharoo Bars?
Scotcharoo bars are no-bake dessert bars made with a peanut butter and corn syrup base mixed with crispy rice cereal, then topped with melted chocolate and butterscotch chips. They’re similar to Rice Krispie treats but with a richer, more indulgent flavor.
The name comes from the butterscotch chips (scotch) used in the topping. These bars have a perfectly chewy texture with a satisfying crunch from the cereal, and that butterscotch-chocolate combo is pure magic.
They’re incredibly easy to make—no oven required—and use pantry staples you probably already have on hand.
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Ingredients You’ll Need
The beauty of scotcharoos is their simplicity. You only need 6 basic ingredients that come together in minutes:
How to Make Scotcharoo Bars
Making scotcharoos is incredibly straightforward. The whole process takes about 20 minutes of active time, plus chilling.
Prepare the base: In a large saucepan, combine corn syrup and sugar over medium heat. Stir constantly until the mixture just begins to bubble, then remove from heat immediately (don’t let it boil hard or the bars will be too hard). Stir in peanut butter until smooth.
Add the cereal: Pour in the Rice Krispies and fold gently until every piece is coated. Press the mixture firmly into a greased 9×13-inch pan using a spatula or your hands (lightly grease them to prevent sticking).
Make the topping: Melt chocolate and butterscotch chips together in the microwave in 30-second intervals, stirring between each, until smooth. Spread evenly over the cereal base. Let set at room temperature or refrigerate for 30 minutes before cutting.
Scotcharoo Bar Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
15
minutes30
45
minutesNo-bake peanut butter scotcharoos bars with a crispy rice cereal base and chocolate butterscotch topping. Ready in 30 minutes!
Ingredients
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
6 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Directions
- Grease a 9×13-inch baking pan or line with parchment paper. Set aside.
- In a large saucepan, combine corn syrup and sugar over medium heat. Stir constantly until mixture just begins to bubble. Remove from heat immediately.
- Stir in peanut butter until completely smooth and well combined.
- Add Rice Krispies cereal and fold gently until all pieces are evenly coated.
- Transfer mixture to prepared pan and press down firmly and evenly using a greased spatula or your hands.
- In a microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total).
- Pour chocolate mixture over cereal base and spread evenly with a spatula.
- Let bars set at room temperature for 1-2 hours, or refrigerate for 30 minutes until chocolate is firm.
- Cut into 24 squares and serve.
Notes
- Don’t overcook the syrup: Remove from heat as soon as it bubbles to keep bars chewy, not hard.
Peanut butter: Use standard creamy peanut butter (Jif, Skippy), not natural/separated varieties. - Cutting cleanly: Wipe knife with a damp cloth between cuts for clean edges.
Substitutions: Can use crunchy peanut butter for extra texture, or swap butterscotch for more chocolate chips.
| Nutrient | Per Serving |
|---|---|
| Calories | 289 |
| Total Fat | 15 g |
| Sugars | 25 g |
| Protein | 6 g |
| Dietary Fiber | 1.5 g |
Tips for Perfect Scotcharoos
Don’t overcook the sugar mixture. Remove it from heat as soon as it starts to bubble. Boiling it too long will make your bars rock-hard instead of chewy.
Press firmly but don’t crush. You want the base compact enough to hold together, but pressing too hard will make the bars dense. Use even pressure across the entire pan.
Let them set completely. Be patient and let the chocolate topping harden fully before cutting, or you’ll end up with a messy chocolate swirl. If you’re in a hurry, pop the pan in the fridge for 20-30 minutes.
Storage and Make-Ahead
Store scotcharoo bars in an airtight container at room temperature for up to 5 days. Layer them between parchment paper to prevent sticking.
You can also refrigerate them for up to 2 weeks—they’ll be slightly firmer but still delicious. For longer storage, freeze individual bars wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
These bars actually taste better after sitting for a few hours, making them perfect for making ahead. The flavors meld together and the texture becomes even more perfect.
Variations to Try
Chocolate peanut butter scotcharoos: Skip the butterscotch chips and use all chocolate chips (2 cups total) for a more traditional chocolate-peanut butter flavor.
Almond scotcharoos: Replace peanut butter with almond butter and add a pinch of sea salt on top of the chocolate layer for a sophisticated twist.
Dark chocolate version: Use dark chocolate chips instead of semi-sweet for a less sweet, more intense chocolate flavor that balances the butterscotch perfectly.
Frequently Asked Questions
Can I use natural peanut butter in scotcharoos?
It’s not recommended. Natural peanut butter has a different consistency and oil content that can make the bars too greasy or prevent them from setting properly. Stick with standard creamy peanut butter like Jif or Skippy for best results.
Why are my scotcharoos bars hard instead of chewy?
You likely cooked the corn syrup and sugar mixture too long. The mixture should only come to a light bubble before removing from heat. Overcooking causes the sugar to harden too much, resulting in rock-hard bars instead of chewy ones.
Can I make scotcharoos without corn syrup?
While corn syrup is traditional and gives the best texture, you can substitute with honey or brown rice syrup in equal amounts. Keep in mind this will slightly change the flavor and texture—they may be a bit stickier or have different sweetness levels.
