Classic Scotcharoos
Indulge in these classic, no-bake Scotcharoos, a beloved American dessert bar featuring a crispy, chewy rice cereal base held together by a rich peanut butter and corn syrup blend. Finished with a decadent, silky topping of melted semi-sweet chocolate and creamy butterscotch, these bars are the perfect sweet treat for any gathering. They come together in minutes, requiring no oven time, making them a pantry-staple favorite for satisfying any sugar craving.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 16 bars
- Category: Deserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 cups crispy rice cereal
1 cup creamy peanut butter
1 cup granulated white sugar
1 cup light corn syrup
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Instructions
Measure the crispy rice cereal into a large mixing bowl and set aside.
Combine sugar and corn syrup in a medium saucepan over medium heat until the sugar dissolves.
Remove from heat once the mixture begins to bubble at the edges.
Stir in the peanut butter until the mixture is smooth and fully incorporated.
Pour the peanut butter syrup over the rice cereal and stir gently until every piece is evenly coated.
Press the mixture firmly and evenly into a greased 9×13 baking pan.
Place the chocolate chips and butterscotch chips in a microwave-safe bowl.
Heat in the microwave in 30-second increments, stirring in between, until melted and smooth.
Spread the melted chocolate-butterscotch topping evenly over the pressed cereal base.
Allow the bars to set completely at room temperature before slicing into squares.
Notes
Ensure you use a fresh box of cereal for the best crunch.
Do not overheat the sugar mixture to avoid recrystallization.
You can replace butterscotch chips with peanut butter chips for an extra peanutty version.
Store in an airtight container at room temperature for up to 5 days.
Find it online: https://flavoornote.com/classic-scotcharoos-3/