Go Back
–+ servings
Scotcheroos

Scotcheroos: Irresistible No-Bake Peanut Butter Treats

Delight in these no-bake Scotcheroos that combine chewy peanut butter and crunchy cereal for a nostalgic treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Salted Butter Feel free to use unsalted for more control over saltiness.
  • 1 cup Smooth Peanut Butter Can substitute with crunchy for extra texture.
  • 1 cup Granulated Sugar You can reduce slightly if less sweetness is preferred.
  • 1 cup Brown Sugar Both light and dark varieties work well.
  • 1 cup Light Corn Syrup Can substitute with honey or maple syrup.
  • 6 cups Puffed Rice Cereal Feel free to swap with Special K or Chex.
For the Topping
  • 1 cup Butterscotch Chips Can replace with chocolate chips if desired.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can create a more intense taste.
  • to taste Sea Salt Optional but recommended for enhanced flavor.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Microwave-safe bowl
  • Spatula
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Grease a 9x13-inch baking dish with butter.
  2. In a medium saucepan, combine peanut butter, granulated sugar, brown sugar, and light corn syrup. Heat over medium heat, stirring constantly for 3-5 minutes until smooth.
  3. Pour the mixture over the puffed rice cereal in a large bowl and fold gently until well-coated.
  4. Transfer the mixture to the greased baking dish and press down evenly with parchment paper.
  5. Combine butterscotch chips and semi-sweet chocolate chips in a microwave-safe bowl and heat in intervals until melted and smooth.
  6. Pour the melted mixture over the pressed cereal layer and spread evenly.
  7. Sprinkle sea salt over the melted layer and allow to set for about 30 minutes at room temperature.
  8. Lift the Scotcheroos out using the parchment and cut into squares or bars.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 4IUCalcium: 2mgIron: 3mg

Notes

Scotcheroos can be stored at room temperature for up to 1 week in an airtight container. Avoid refrigeration to prevent hardening.

Tried this recipe?

Let us know how it was!