This recipe guides you through making classic Scotcheroos, a beloved Midwestern no-bake treat known for its chewy, peanut butter and Rice Krispies base topped with a rich chocolate and butterscotch swirl. These bars are incredibly easy to make and require no baking, making them a perfect quick dessert or snack. The base is a simple mixture of peanut butter, corn syrup (or honey), and sugar, combined with crispy Rice Krispies cereal to create a light yet satisfyingly chewy texture. The key flavor components of the base are the creamy peanut butter, which provides a nutty richness, and the Rice Krispies, which add a delightful crunch and airiness. The topping is a decadent combination of melted chocolate chips and butterscotch chips, swirled together to create a visually appealing and intensely flavored layer that complements the peanut butter base perfectly. The contrast between the chewy, slightly salty base and the smooth, sweet, and chocolatey-butterscotch topping is what makes Scotcheroos so irresistible. These bars are typically made in a rectangular pan, pressed firmly to ensure they hold their shape, and then chilled to allow the topping to set. Once firm, they are cut into squares or rectangles and enjoyed. Scotcheroos are a popular choice for potlucks, bake sales, and family gatherings due to their ease of preparation, crowd-pleasing flavor, and no-bake convenience. Their unique combination of textures and the classic pairing of peanut butter and chocolate-butterscotch make them a timeless treat that is loved by both kids and adults. The image shows a rectangular metal baking pan filled with cut squares of Scotcheroos. The bars have a light-colored, slightly porous base and are topped with a smooth, swirled mixture of milk chocolate and butterscotch, creating a marbled brown and tan appearance. One piece has been partially removed, revealing the base layer. The pan sits on a surface with a checkered cloth visible in the lower left corner.
The texture of Scotcheroos is characterized by a chewy and slightly sticky base, thanks to the peanut butter and corn syrup, combined with the light and crispy texture of Rice Krispies cereal. The topping is smooth and slightly firm once set, with a melt-in-your-mouth quality from the chocolate and butterscotch.
The flavor profile is a delightful combination of rich and nutty peanut butter in the base, balanced by the sweet and slightly caramelized notes of corn syrup (or honey). The topping provides a classic sweet and creamy chocolate flavor complemented by the warm, buttery, and slightly caramel-like notes of butterscotch.
Scotcheroos are a classic no-bake treat that offers a satisfyingly chewy and crispy peanut butter base topped with a smooth and decadent chocolate-butterscotch swirl, making them a quick and delicious dessert.
The preparation involves combining peanut butter, corn syrup, and sugar with Rice Krispies for the base, then melting chocolate and butterscotch chips for the topping and swirling them together before spreading over the base.
Ingredients:
For the Base:
- 1 cup granulated sugar
- 1 cup light corn syrup (or honey)
- 1 cup creamy peanut butter
- 6 cups Rice Krispies cereal
For the Topping:
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Equipment:
- 9×13 inch baking pan
- Large saucepan
- Mixing spoon
- Measuring cups and spoons
- Rubber spatula or offset spatula
Instructions:
- Prepare the Baking Pan: Lightly grease a 9×13 inch baking pan or line it with parchment paper for easier removal.
- Make the Peanut Butter Base: In a large saucepan, combine the granulated sugar and light corn syrup (or honey). Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a gentle boil. Remove the saucepan from the heat.
- Stir in Peanut Butter: Stir in the creamy peanut butter into the hot sugar mixture until it is completely smooth and well combined.
- Add Rice Krispies: Pour the Rice Krispies cereal into the peanut butter mixture. Stir gently but thoroughly until all the cereal is evenly coated with the peanut butter mixture.
- Press into Pan: Pour the Rice Krispies mixture into the prepared baking pan. Use a rubber spatula or the back of a spoon to press the mixture evenly into the pan. Press firmly to create a compact base.
- Make the Chocolate Butterscotch Topping: In a microwave-safe bowl or in a double boiler, combine the semi-sweet chocolate chips and the butterscotch chips. Heat in the microwave in 30-second intervals, stirring after each interval, until the chips are completely melted and the mixture is smooth. If using a double boiler, heat over simmering water, stirring until melted and smooth.
- Swirl the Topping: Once the chocolate and butterscotch are melted and smooth, pour the mixture evenly over the peanut butter base in the baking pan. Use a spatula or knife to spread the topping to the edges of the pan. You can create swirls by gently dragging the spatula back and forth through the melted chocolate and butterscotch.
- Chill to Set: Place the baking pan in the refrigerator and chill for at least 30 minutes to 1 hour, or until the topping is firm and set.
- Cut and Serve: Once the Scotcheroos are firm, remove the pan from the refrigerator. Cut the bars into squares or rectangles using a sharp knife. They are best stored in an airtight container at room temperature or in the refrigerator.
Enjoy these classic and easy-to-make Scotcheroos! They are a perfect no-bake treat for any occasion.