4 Scotcheroos on a white plate.

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!

2 Scotcheroos on a white plate.

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.

2 Scotcheroos on a white plate.

One year ago: Cream Cheese Cinnamon Rolls
Two years ago: Danish Braid[/donotprint]

4 Scotcheroos on a white plate.


Butterscotch-peanut butter Rice Krispy treats covered in chocolate-butterscotch
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  • 1 cup (200 g) granulated sugar
  • 1 cup (341 ml) light corn syrup
  • 1 cup (258 g) chunky peanut butter
  • 6 cups (112 g) Rice Krispy cereal
  • 1 cup (180 g) chocolate chips
  • 1 cup (170 g) butterscotch chips


  • 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).
Calories: 218kcal, Carbohydrates: 36g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 91mg, Potassium: 75mg, Sugar: 30g, Vitamin A: 25IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 0.4mg

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