Scotcharoos
These no-bake Scotcharoos are a favorite treat. A Rice Krispie and peanut butter center is covered with a chocolate butterscotch topping.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Keyword: Scotcharoos
Servings: 24
Calories: 407kcal
Author: Emily Walker
- 1 cup sugar
- 1 cup white Karo Syrup
- 1 cup crunchy peanut butter
- 5 cups Rice Krispie Cereal (generic crispy rice cereal works great)
- 1 cup butterscotch chips
- 1 cup chocolate chips
In a large sauce pan, bring sugar and syrup to a boil over medium heat.
Remove from heat and add peanut butter and rice krispies to the pan, gently stir until rice krispies are completely coated.
Press mixture into a 9x13 baking dish lined with cooking spray.
Melt together the butterscotch and chocolate chips in a glass bowl in the microwave, stir every 30 seconds.
Pour the melted chocolate butterscotch mix over the top of the rice krispies and spread with a rubber spatula.
Let the chocolate cool completely at room temperature before cutting into bars.
- Place some parchment paper on the bottom of the baking dish to prevent sticking. Have the parchment paper sticking up over the sides so you can remove the entire pan of scotcharoos at once (this helps with even cutting).
- Use a large pot with a heavy bottom to prevent sugar mixture from overflowing. Once the sugar mixture starts to boil, it can bubble up and over flow. If needs-be, reduce heat to medium-low heat.
- Store scotcharoos in an airtight container or sip-top freezer bag in the fridge for up to a week. You can also cut into squares and wrap individual treats in plastic wrap (great for lunch boxes).
Calories: 407kcal | Carbohydrates: 75g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 351mg | Potassium: 181mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3295IU | Vitamin C: 31.2mg | Calcium: 14mg | Iron: 15.8mg