Scotcheroos Recipe

Family-friendly easy no bake microwaveable peanut butter rice krispie bars topped with melted chocolate and butterscotch.

Course Dessert

Cuisine American

Cook Time 10

Servings bars

Calories 374kcal

Author Beth Pierce

Grease or line with parchment paper a 9x13 inch pan.
In a large microwavable bowl, microwave corn syrup and sugar together for 1 1/2 minutes. Stir until the bowl cools. If necessary microwave for 15 more seconds. Do not boil the mixture. You are just trying to dissolve the sugar into the corn syrup. Stir in peanut butter until blended. Add cereal stirring until coated. Spread evenly in prepared pan.
In a medium wide bowl add chocolate and butterscotch chips. Microwave for 1 1/2 minutes at 50% power. Stir until the bowl is longer warm. Continue microwaving at 30 second 50% power intervals until melted and smooth; stirring between each interval until bowl is no longer warm. Spread over top of the cereal/peanut butter mixture.
Allow bars to cool and chocolate to harden at room temperature before you slice them.

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Grease a 9x13-inch baking dish or pan well to aid in getting those delicious treats out easily.
This recipe moves very quickly, so have everything you need measured and nearby.
Do not boil the corn syrup and sugar. You are simply heating to dissolve the sugar. If you boil it, the result will be a hard scotcheroo texture, not a soft and chewy one.
I really prefer this recipe with creamy peanut butter; however, it will work with crunchy as well.
Use a small piece of wax paper to gently smooth the crispy rice and peanut butter mixture in the pan.
Let the bars cool right on the countertop. Do not refrigerate them.
To store, keep them in an airtight container at room temperature.
For optimal flavor, use good-quality chocolate and butterscotch chips. Amazon sells Guittard Butterscotch chips if you can not find quality chips locally.