Let me tell you—if you’re a fan of sweet treats that hit all the right notes, these Soft and Chewy Scotcharoos are about to become your new best friend. They combine the irresistible crunch of rice cereal with the sweet, peanut buttery goodness of the famous Scotcharoo bars, all drizzled with a layer of rich chocolate butterscotch topping. Seriously, what’s not to love?
Whether you’re making them for a family gathering, a bake sale, or just a casual treat to satisfy your sweet tooth, Scotcharoos are the kind of dessert that’s always a crowd-pleaser. They’re soft, chewy, and just the right amount of indulgent, with that perfect balance of salty and sweet. And the best part? They’re quick and easy to make—no baking required!
I’ve been making these Scotcharoos for years, and they’ve become one of my all-time favorite go-to desserts. They always disappear faster than you can say “treat,” and I never fail to get asked for the recipe. So if you’re ready to make a batch, let’s dive into the details.
Why You’ll Love This Recipe:
- Quick and easy: No baking required—just melt, mix, and let the fridge do the work.
- Soft and chewy: These bars have that perfect, tender texture that’s neither too hard nor too gooey.
- Irresistible flavor: The combination of peanut butter, chocolate, and butterscotch is seriously addicting.
- No fancy ingredients: Just pantry staples, so you likely already have most of them on hand.
- Crowd-pleasing: Whether it’s a potluck, party, or family get-together, everyone will love these!
- Make-ahead friendly: You can make these in advance, and they keep well for several days in the fridge.
Ingredients You’ll Need:
- Rice Krispies cereal (6 cups): This is the base of the bars and gives them that crunchy texture that’s perfectly paired with the chewy peanut butter.
- Granulated sugar (1 cup): This adds sweetness and helps bind everything together.
- Light corn syrup (1 cup): Corn syrup is essential for that chewy, sticky texture and helps the sugar dissolve evenly.
- Peanut butter (1 cup): Smooth peanut butter works best here to give the bars that creamy, nutty flavor. You could use crunchy if you like a bit more texture!
- Butter (¼ cup, 4 tbsp): A little bit of butter adds richness and helps everything melt together beautifully.
- Vanilla extract (1 tsp): For a hint of warmth and flavor in the bars.
- Semi-sweet chocolate chips (1 cup): These create a delicious, melty layer on top.
- Butterscotch chips (1 cup): Butterscotch chips add that signature sweet, caramel-like flavor that makes Scotcharoos so irresistible.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Prepare the Baking Dish
Start by lightly greasing a 9×13-inch baking dish with cooking spray or butter. This will make it easy to remove the Scotcharoos later. You can also line it with parchment paper for extra ease when it comes to cutting and serving.
Step 2: Make the Peanut Butter Base
In a large saucepan, melt the butter over medium heat. Once melted, add the sugar and corn syrup, stirring constantly until the mixture comes to a gentle boil. Let it boil for about 1 minute, stirring occasionally. The sugar should fully dissolve, and the syrup will become thick and bubbly.
Once it’s all combined and boiling, remove it from the heat and stir in the peanut butter and vanilla extract. Stir until the peanut butter is completely melted and incorporated, creating a smooth, creamy mixture.
Step 3: Add the Rice Krispies
Now, pour the rice cereal into the peanut butter mixture. Stir gently to coat the cereal with the peanut butter syrup. Be sure to stir evenly, so all the cereal is covered, but be gentle enough not to crush it. Once everything is mixed, spread the cereal mixture into your prepared baking dish. Press it down gently with a spatula to create an even layer. Be careful not to press too hard—you want them to stay soft and chewy!
Step 4: Melt the Chocolate and Butterscotch Chips
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 20-30 second intervals, stirring in between, until the chips are completely melted and smooth. This should take about 1-2 minutes in total. You can also melt the chips in a double boiler if you prefer, but the microwave method works perfectly!
Step 5: Spread the Chocolate Topping
Once the chocolate and butterscotch mixture is smooth and melted, pour it evenly over the rice cereal mixture in the baking dish. Use a spatula to spread it out into an even layer, making sure every bit of the top is covered with the sweet, creamy chocolate mixture. It’ll start to set up quickly, so work fast.
Step 6: Let It Cool
Now, let the Scotcharoos cool and set at room temperature for about 30 minutes to an hour. If you’re in a hurry, you can pop them in the fridge for about 15-20 minutes to speed up the process. Once the chocolate layer has firmed up, they’re ready to be sliced into squares.
Step 7: Slice and Serve
Once cooled and set, use a sharp knife to cut the Scotcharoos into squares or rectangles, depending on your preference. They should be soft and chewy, with just the right amount of crunch from the Rice Krispies and a delicious chocolate-butterscotch topping.
Step 8: Enjoy!
Serve them up and enjoy! These bars are perfect for snacking, bringing to a party, or just indulging in a sweet moment. The mix of peanut butter, chocolate, and butterscotch is absolutely irresistible!
Helpful Tips:
- Don’t press too hard: When pressing down the Rice Krispies mixture into the baking dish, be gentle. Pressing too hard can make them dense, and we want soft, chewy bars!
- Substitute peanut butter: If you don’t like peanut butter or have allergies, you can swap it out for almond butter or sunflower seed butter. The flavor will change slightly, but the texture should stay the same.
- Make ahead: These Scotcharoos keep well in an airtight container for about 5-7 days at room temperature. You can also refrigerate them to keep them fresh longer.
- Freezing: To freeze Scotcharoos, wrap them individually in plastic wrap and then place them in a freezer bag. They’ll stay good for up to 3 months. Just let them thaw at room temperature for about 15-20 minutes before serving.
- Add-ins: Feel free to get creative! You can add chopped nuts, mini chocolate chips, or even a drizzle of caramel sauce over the top before it sets for extra flavor.
Frequently Asked Questions (FAQs):
Can I use crunchy peanut butter instead of smooth?
Yes, you can! Crunchy peanut butter will give the bars a bit of extra texture, but it’ll still work wonderfully in the recipe.
Do I have to use both chocolate and butterscotch chips?
Nope! You can use just one type of chip if that’s what you have on hand, but the combination of chocolate and butterscotch gives the bars that classic Scotcharoo flavor.
Can I make these bars gluten-free?
Yes, as long as you use gluten-free rice cereal, these Scotcharoos are naturally gluten-free. Be sure to check the labels on your ingredients to make sure everything is certified gluten-free.
Can I make Scotcharoos without corn syrup?
If you don’t have corn syrup, you can substitute it with honey or maple syrup. Keep in mind that the flavor will be a bit different, but the bars will still turn out delicious.
There you have it! Soft and Chewy Scotcharoos that are perfect for any occasion. These bars are always a hit, and once you try them, you’ll see why. They’re a sweet, peanut buttery, and utterly satisfying treat that everyone will adore.
Give them a try and let me know how they turn out! They’ve definitely become a staple in my kitchen, and I bet they’ll be in yours too. Enjoy!
Soft and Chewy Scotcharoos
Ingredients
- 1 cup granulated sugar
- 1 cup corn syrup
- 1 cup peanut butter
- 6 cups Rice Krispies cereal
- 1 tsp vanilla extract
- Topping:
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Instructions
- Prepare the base: In a large saucepan, combine the sugar and corn syrup over medium heat. Stir constantly until the mixture comes to a boil. Remove from heat and immediately stir in the peanut butter and vanilla extract until smooth.
- Add the cereal: Pour the peanut butter mixture over the Rice Krispies cereal in a large mixing bowl. Stir gently to coat all the cereal evenly.
- Press the mixture: Transfer the cereal mixture to a greased 9×13-inch baking dish. Press it down firmly into an even layer using a spatula or your hands.
- Melt the topping: In a separate bowl, melt the chocolate chips and butterscotch chips together in the microwave, stirring every 20-30 seconds, until smooth and fully melted.
- Top the bars: Pour the melted chocolate-butterscotch mixture over the pressed cereal mixture and spread it evenly with a spatula.
- Cool and set: Let the bars cool at room temperature for about 20-30 minutes, or refrigerate for 10-15 minutes to set the topping.
- Serve: Once the topping has hardened, cut into squares and enjoy!
Notes
- Store the Scotcharoos in an airtight container at room temperature for up to 1 week.
- You can add a pinch of salt to the peanut butter mixture for an extra salty-sweet flavor.
- For a richer topping, use semi-sweet chocolate chips in place of milk chocolate.
