Scotcharoos
Submitted by ekjess.bad
No-bake Scotcharoos bars with peanut butter, Rice Krispies, chocolate, and butterscotch chips. Easy 4-dozen crispy treats with gooey chocolate-butterscotch topping, perfect for bake sales or family gatherings.
YIELD
48 servingsPREP
10 minCOOK
25 minREADY
1 hrsThese iconic Scotcharoos marry crispy rice cereal with peanut butter in a sticky-sweet base, then get crowned with a layer of melted chocolate and butterscotch chips.
No oven required, just a stovetop and a little patience while the topping hardens.
The trick is boiling sugar and corn syrup just until it bubbles, then immediately stirring in peanut butter so it stays smooth and creamy.
Once the chocolate-butterscotch layer sets, you’ve got 48 chewy-crispy squares that disappear fast at potlucks and bake sales.
Pro Tips
- Don’t overcook the sugar syrup or the bars will be rock-hard
- Stir Rice Krispies gently to avoid crushing them
- Press the mixture firmly into the pan for even squares
- Let the topping fully harden before cutting (about 30 minutes)
- Store in an airtight container to keep them chewy
Ingredients
Directions
Mix sugar and Karo together and bring to a boil.
Remove from heat and mix toge ther with peanut butter.
Gradually stir in the 6 cups of Rice Krispies and put in 9×13 inch cake pan which has been lightly coated with butter.
Cool.
When this is cooled, melt butterscotch and chocolate bits together and pour on top of Rice Krispies mixture.
When the melted bits have hardened, cut into one inch squares
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