Classic Scotcharoos
These timeless, no-bake Scotcharoos are the ultimate Midwestern treat, featuring a crunchy crispy rice cereal base bound by a sweet, salty peanut butter mixture. Topped with a silky, decadent blend of melted semi-sweet chocolate and butterscotch chips, these bars provide a professional-grade snack experience. The perfect balance of texture and flavor, they are ideal for parties, lunchboxes, or a quick dessert craving without the need for an oven.
- Prep Time: 15
- Cook Time: 10
- Total Time: 85
- Yield: 16 bars
- Category: Deserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Instructions
Combine granulated sugar and light corn syrup in a large saucepan over medium heat.
Stir the mixture constantly until the sugar granules are fully dissolved and the syrup begins to simmer.
Remove the pan from the heat immediately to prevent burning.
Stir in the creamy peanut butter until the mixture is completely smooth and uniform.
Add the crispy rice cereal to the saucepan and fold gently until all cereal is evenly coated.
Press the mixture firmly into a greased 9×13 inch baking dish using a silicone spatula.
In a separate microwave-safe bowl, combine the chocolate chips and butterscotch chips.
Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth.
Pour the chocolate-butterscotch mixture over the cereal base and spread evenly to the edges.
Allow the bars to set at room temperature or in the refrigerator until the topping is firm before slicing into squares.
Notes
Use a high-quality creamy peanut butter for the best texture. Ensure the sugar is fully dissolved to prevent a gritty base. Store in an airtight container at room temperature for up to one week.
Find it online: https://flavoornote.com/classic-scotcharoos-2/