Chewy, no-bake Scotcheroos with soft centers and glossy chocolate–butterscotch topping. Tips for gluten-free, vegan, and no-corn-syrup versions.

Meet your new crowd-pleaser: These classic Scotcheroos are the Midwest’s most-loved no-bake peanut butter cereal bars topped with a silky chocolate–butterscotch layer. Perfect for: bake sales, potlucks, tailgates, lunchbox treats, and “oh-no-I-forgot-dessert” moments. I’m sharing my best bakery-style tips to get that chewy-not-rock-hard texture, plus options for gluten-free Scotcheroos, dairy-free Scotcheroos, and even no corn syrup Scotcheroos. Ready to elevate this old-fashioned favorite? Let’s make magic.

Ingredient Notes

Shop smart for best results: Here’s what to grab for classic, bakery-style Scotcheroos (no amounts yet—just the why and how).

• Optional toppers: Flaky salt, crushed peanuts, or a drizzle of white chocolate for bake-sale flair.
• Crisp rice cereal: Use fresh, crispy cereal for the signature snap. For gluten-free scotcheroos, choose certified GF crisp rice cereal.
• Granulated sugar: Ensures set and body. We’ll control heat so the bars don’t turn hard.
• Light corn syrup or swaps: Classic uses corn syrup; brown rice syrup is the best alternative for no corn syrup Scotcheroos. Honey works, but is sweeter and softer.
• Creamy peanut butter: No-stir peanut butter gives the smoothest texture. Natural PB works if well-stirred and not too oily.
• Vanilla extract: Rounds out the peanut butter flavor. Optional but lovely.
• Kosher salt: Balances sweetness; don’t skip. A finish of flaky sea salt is chef’s kiss.
• Chocolate chips: Semi-sweet for classic, dark for a less-sweet bar. Use dairy-free chips for vegan/dairy-free.
• Butterscotch chips: The “scotch” in Scotcheroos. Many contain dairy; use vegan butterscotch or caramel-style chips if needed.
• Neutral oil or coconut oil: Just a bit for glossy, sliceable topping.

How To Make Scotcheroos

Follow the method, not just the ingredients: The secret to perfect, chewy cereal bars is gentle heat and quick assembly.

1. Prep the pan: Line a 9×13-inch pan with parchment, leaving overhang. Lightly grease for mess-free lifting and clean edges.
2. Warm the sugar + syrup: In a medium pot, stir sugar and light corn syrup over medium heat just until the edges bubble and mixture looks glossy. Do not boil: Boiling = hard bars.
3. Stir in peanut butter + vanilla: Remove from heat, immediately mix in peanut butter, vanilla, and a pinch of salt until smooth and creamy.
4. Fold in cereal: Add crisp rice cereal and fold gently to coat. Work quickly: The mixture sets fast.
5. Press into pan: Transfer to the lined pan. Lightly press with a greased spatula or parchment. Don’t smash: Overpacking makes dense, tough bars.
6. Make the topping: Melt chocolate chips, butterscotch chips, and a teaspoon of oil in a heatproof bowl over barely simmering water (or microwave in 20–30-second bursts). Stir until silky.
7. Spread and set: Pour topping over bars and smooth. Sprinkle flaky salt if using. Let set at room temp until sliceable (about 60–90 minutes) or chill briefly to speed it up.
8. Slice cleanly: Use a warm, dry knife. Wipe between cuts for bakery-style edges. Cue applause.

Pro Tips

• Use a thermometer (optional): If you’re prone to overcooking, pull the sugar/syrup off heat around 220–230°F (below soft-ball stage).
• Go darker: Swap in dark chocolate chips for a less-sweet, more balanced topping.
• Natural PB note: If using natural peanut butter, stir until perfectly homogenous; too much oil can cause greasy bars.
• Small-batch trick: Halve the recipe for an 8×8 pan. For thick bakery squares, use 9×9.
• High-altitude help: Pull the syrup mixture even earlier (slightly below the above temp) to avoid over-firming.
• Shine insurance: A teaspoon of oil keeps the topping glossy and sliceable—great for bake sales and holiday trays.

Storage & Make-Ahead

Keep them chewy, not chalky: Scotcheroos store beautifully when wrapped right.

• Room temperature: Store sliced bars in an airtight container for 3–4 days. Separate layers with parchment.
• Refrigerator: Up to 1 week. Soften before serving: 10–15 minutes at room temp brings back the perfect chew.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw gently: Overnight in the fridge or 30–45 minutes at room temp.
• For neat slices later: Chill 10–15 minutes before cutting, then store as desired.

Variations & Substitutions

Customize for any crowd: From old-fashioned Scotcheroos to modern, allergy-friendly twists, there’s a bar for everyone.

• Small-batch Scotcheroos: Halve the recipe; press into 8×8 or 9×9 for thick squares.
• No-corn-syrup Scotcheroos: Use brown rice syrup for best set. Honey works but yields a slightly softer, sweeter bar.
• Gluten-free Scotcheroos: Choose certified GF crisp rice cereal; everything else is naturally GF (always check chip labels).
• Vegan Scotcheroos: Use dairy-free chocolate and vegan butterscotch chips; swap corn syrup for brown rice syrup.
• Less-sweet topping: Go half dark chocolate, half semi-sweet—or all dark if you’re bold.
• Peanut-free version: Use sunflower seed butter or creamy almond butter. Flavor shifts slightly but still delish.
• Salted finish: Add flaky sea salt on top for that bakery pop.
• Textural extras: Stir in chopped roasted peanuts or sprinkle crushed pretzels on top of the chocolate for contrast.
• Holiday makeover: Drizzle with white chocolate and add festive sprinkles for cookie trays.

Bottom line: These no-bake Scotcheroos are nostalgic, unfussy, and wildly adaptable—exactly the kind of potluck dessert recipe you’ll be asked to bring on repeat. If you love bar desserts, peek around my site for more no-bake treats, swoon-worthy chocolate desserts, and all things peanut butter.

FAQ

SCOTCHEROOS

Dive into the crispy world of Scotcheroos! Packed with Rice Krispies, creamy peanut butter, and a duo of chocolate and butterscotch chips. An irresistible treat in just 20 minutes!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 18 minutes minutes

Servings: 20

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Ingredients

  

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• ▢ 6 cups of Rice Krispies cereal
• ▢ 1 cup of granulated sugar
• ▢ 1 cup of smooth peanut butter
• ▢ 1 cup of light corn syrup
• ▢ 1½ cups of semisweet chocolate chips
• ▢ 1½ cups of butterscotch chips

Instructions

• Prepare a spacious bowl and pour in the Rice Krispies cereal. Ensure the bowl is set aside in close proximity for the following steps.
• Utilize a medium-sized saucepan and combine the granulated sugar, smooth peanut butter, and light corn syrup. Place the saucepan over a medium-high heat setting. Continuously stir the mixture to ensure even heat distribution and to prevent any potential caramelization of the sugar.
• Once the aforementioned mixture achieves a boiling point, promptly transfer it onto the Rice Krispies cereal. Mix thoroughly, ensuring that the cereal is evenly coated with the mixture.
• Distribute the coated Rice Krispies evenly into a lubricated 9-x-13-inch baking dish. Use a spatula or the back of a spoon to press the mixture gently into the dish, ensuring a uniform distribution.
• In a separate, smaller saucepan, combine the semisweet chocolate chips and the butterscotch chips. Set the saucepan over low heat, stirring constantly to ensure a homogeneous melt and to prevent any scorching of the chocolate.
• Once the chips are fully melted and the mixture is smooth, pour it over the pressed Rice Krispies in the baking dish, ensuring an even spread.
• Allow the completed Scotcheroos to set for a minimum of 30 minutes prior to serving. Upon setting, utilize a sharp knife to portion and serve as desired.

Nutrition

Calories: 313kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 84mg | Fiber: 1g | Sugar: 44g | Vitamin A: 602IU | Vitamin C: 5mg | Calcium: 25mg

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