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Scotcheroos

Scotcheroos

Scotcheroos just came onto my radar within the last year or so, amazingly enough. How I could have somehow missed the memo on butterscotch-peanut butter Rice Krispy treats covered in chocolate-butterscotch is beyond me. The previous sentence is a perfect description for these awesome bars – essentially a Rice Krispy treat minus the marshmallow with homemade butterscotch and peanut butter mixed in, then topped with a chocolate/butterscotch mixture. They are rich, buttery and delicious and encompass everything you loved about Rice Krispy treats as a kid. Plus, they can be made in less than 15 minutes which is perfect for a quick treat or when you need a potluck dessert in a hurry!

Scotcheroos

I took Jen’s lead (from How To: Simplify) and used crunchy peanut butter in these instead of creamy, which adds a great dimension to the bars – little bits of salty peanuts in each bite really balances the sweet smoothness of the butterscotch flavor.

If you love chocolate, check out David Lebovitz’ Triple Chocolate Scotcheroos – he adds Nutella to the butterscotch/peanut butter mixture and uses Cocoa Krispies in place of regular Rice Krispies. Pure genius.

Scotcheroos

One year ago: Cream Cheese Cinnamon Rolls
Two years ago: Danish Braid

Scotcheroos

Yield: 2 dozen bars

Prep Time: 15 minutes (active), 30 minutes (inactive)

Total Time: 15 minutes

Ingredients:

1 cup granulated sugar
1 cup light corn syrup
1 cup chunky peanut butter
6 cups Rice Krispy cereal
1 cup chocolate chips
1 cup butterscotch chips

Directions:

1. Grease a 13x9-inch pan; set aside. Place sugar and corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan. (Tip: I use a small square of wax paper to press these into the pan - easier to press into an even layer and it won't stick to the wax paper.)

2. Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time).

(Recipe adapted from Kellogg's)

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29 Responses to “Scotcheroos”

  1. Amy on June 29, 2010 at 6:39 am

    Mmmm, scotcheroos are soooo addictive!

    Reply

  2. Theresa on June 29, 2010 at 8:17 am

    My family LOVES these. Instead of using semisweet chips and butterscotch chips, I just use milk chocolate chips. My kids like it better. I also spread the rice krispie mixure in a jellyroll pan. No matter what size pan you use, these are so good!!!

    Reply

  3. Brenda Pottebaum on June 29, 2010 at 8:29 am

    “Scotcheroos just came onto my radar within the last year or so…”
    WOW!! These are a childhood (and adulthood) favorite…such a great, simple, little treat :)

    Reply

  4. Heather @ (The Single Dish) on June 29, 2010 at 9:59 am

    What a great dessert and pretty easy! I love rice krispie treats so they will be a great take on the old classic!

    Reply

  5. ovenhaven on June 29, 2010 at 11:05 am

    These look so scrumptious, and the best part is they’re so simple to whip up! I’m giving these a go the soonest :)

    Reply

  6. Barbara on June 29, 2010 at 12:59 pm

    My mom used to make these with the chocolate layer sandwiched between two layers of the krispies. They were very thick so I imagine it was double the krispie. I dare say the sandwiching makes them better. :-) Unfortunately I have a tree nut/peanut allergic kid, but I may have to try these with sunbutter. Thanks for the reminder.

    Reply

  7. angel on June 29, 2010 at 2:11 pm

    My mom has made these wonderful treats forever! Instead of rice krispies, she uses Special K cereal! …….mmmmmmm…..perfect for the 4rth!

    Reply

  8. hobby baker on June 29, 2010 at 7:36 pm

    Oh yum! Can’t believe I have never heard of these. I feel so deprived. Must make double batch to catch up.

    Reply

  9. Belinda @zomppa on June 29, 2010 at 7:56 pm

    I am drooling – this possibly could be the best combo every. How did I miss this memo?

    Reply

  10. Heather I. on June 29, 2010 at 8:32 pm

    I’m not familiar with scotcheroos myself, but it’s something I NEED to get to know! Seriously, you can’t go wrong with those ingredients, yums!

    Reply

  11. Heidi on June 29, 2010 at 11:18 pm

    I need a few baking projects up my sleeve while we ride out hurricane Alex. This will be perfect!

    Reply

  12. Shirley on June 30, 2010 at 2:33 am

    I gasped when I saw the chocolate layer on these. Looks so good!

    Reply

  13. stephchows on June 30, 2010 at 10:38 am

    glad you got to discover these! love them!

    Reply

  14. Sugar Mama on June 30, 2010 at 12:28 pm

    Thank you for reminding me of these! My kids used to sell these at garage sales, back when they were young, sweet & wanted to help ;o) We’ll be making these this summer!

    Reply

  15. Amanda on June 30, 2010 at 12:48 pm

    We called these “Special K Treats” when I lived in Montana. Instead of Rice Krispies, you use Special K cereal. Here are the amounts that we use (same process):
    - 1 cup Karo Syrup
    - 1 cup Sugar
    - 1 cup Creamy Peanut Butter
    - 9 cups Special K cereal – buy an extra big box.
    - 1 cup semi-sweet choloate chips
    - 1 cup butterscotch chips

    Also, these are great if you put them in the freezer and then eat them slowly as they start to defrost. Like eating a frozen Snicker’s bar!

    Reply

  16. Jane on June 30, 2010 at 1:36 pm

    Oh my grandma used to make these for us all the time!! Yum thanks for the memories – - we’ll be making them this weekend!

    Reply

  17. Jen @ How To: Simplify on June 30, 2010 at 2:41 pm

    Great minds think alike…I just made these and posted them on my site the other day! Having never made or tried Scotcheroos in the past, I’m now in love with them! The flavor combination is absolutely delicious! Plus, they’re so easy to make…what’s not to love about that?!

    Reply

  18. Erin @ The Houndstooth Apron on June 30, 2010 at 11:28 pm

    These are my childhood! My cousin put together a family cookbook for my sister’s bridal shower and the recipe on page 1 is scotcheroos. At our last family reunion I think we ate 6 jelly roll pans full the first day. My mom made a batch or two daily to keep up with the demand! And I’m with you on the crunchy peanut butter – really interesting dimension with the crispy rice and decadent chocolatey topping.

    Reply

  19. Cookin' Canuck on June 30, 2010 at 11:44 pm

    Okay, I really need to make these. My kids would go crazy for them!

    Reply

  20. Magic of Spice on July 2, 2010 at 12:25 am

    These look divine!

    Reply

  21. Avanika (Yumsilicious Bakes) on July 2, 2010 at 10:30 am

    I’ve never heard of these, but they sure look mouthwatering!

    Reply

  22. Jen @ My Kitchen Addiction on July 2, 2010 at 1:51 pm

    These remind me of my childhood… They look great!

    Reply

  23. Robin on July 5, 2010 at 10:56 am

    Try 1 1/2 cup peanut butter for the bar portion and 1 2/3 cup butterscotch chips in the icing. WOW what a difference it makes. I can’t make them fast enough for my family!

    Reply

  24. Lynn on August 1, 2011 at 9:57 am

    We make these all the time using Special K, just like Amanda posted.
    (You can even convince yourself that they are a little bit good for you.)
    My recipe calls for 1 & 1/2 C Jiff peanut butter and 6-7 C Special K cereal. Take care not to over cook the sugar mixture or your bars will be hard.

    Reply

  25. NRS on February 15, 2012 at 6:18 pm

    Am so loving your blog! Question re storage on these scotcheroos. Room temp or fridge? Thanks!

    Reply

    • Michelle on February 16th, 2012 at 10:15 pm

      Room temp! So glad you’re enjoying the site!

      Reply

  26. Joni Rutten on February 19, 2012 at 12:14 pm

    I have made scotheroos so many times I could do it in my sleep. using a large pot I am able to do this all in 1 pan.
    I have modified it to what I think is the perfect bar.
    I use half brown sugar, & half white. add a pinch of salt to the syrup mix and cook about 1 minute after it gently boils. then stir in peanut butter and 1 T vanilla till melted. press into greased pan. sprinkle chips over bars… using half milk choc & half butterscotch chips. place under broiler ON LOW FOR JUST ABOUT 15 SECONDS or just til shiny. smooth with knife and cool. HOW DO I ADD THIS TO PINTERERST?

    Reply

    • Michelle on February 19th, 2012 at 3:38 pm

      Hi Joni, Right now you would use the Pin It button if you have it installed on your browser toolbar. Very soon I will have a “Pin It” button added to the bottom of each post so you can easily add your favorites right from the site.

      Reply

  27. Jenny F. on July 5, 2012 at 1:22 pm

    These were great. My mom used to make these without the chocolate-butterscotch layer. And instead of putting them into a 9 x 13 pan, she’d form them into small balls. We had lost the name of these peanut butter cookies, so we named them Elmer’s Cookies, because they were sticky like Elmer’s glue. I enjoyed the simplicity of just patting the mixture into the pan, rather than forming all the cookies. And since I was adding the chocolate-butterscotch layer to the top, I sprinkled on some red, white and blue m&m’s on top of that since it was July 4th. Yum!

    Reply

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