Ingredients
Base
- 6 cups Rice Krispies cereal
- 4 Tbsp butter (unsalted or salted)
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter (like Jif or Skippy)
Topping
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 tsp oil (optional, for thinning; canola, vegetable, or coconut oil)
Instructions
- Prepare the cereal and pan: Measure 6 cups of Rice Krispies into a very large bowl. Spray a 9×13-inch baking dish with cooking spray and set it aside for later use.
- Make the syrup base: In a large saucepan, combine 4 tablespoons of butter, 1 cup granulated sugar, and 1 cup light corn syrup. Cook over medium-low heat, stirring frequently, until the mixture is hot but not boiling. The sugar should dissolve completely. It may bubble lightly at the edges, but remove from heat immediately once this occurs. You'll notice the texture change from thick and gritty to thin and runny.
- Add peanut butter: Remove the saucepan from the heat and stir in 1 cup creamy peanut butter until it melts thoroughly and the mixture becomes cohesive.
- Combine with cereal: Pour the warm peanut butter mixture over the Rice Krispies in the bowl. Stir well until all the cereal is evenly coated. Transfer this mixture into the prepared 9×13-inch pan, spreading it into an even layer. Optionally, use wax paper and a mini rolling pin or your hands to flatten the top to create a smooth surface.
- Prepare the topping: In a heat-safe bowl, combine 1 cup semi-sweet chocolate chips, 1 cup butterscotch chips, and 1 teaspoon of oil if using (to thin the topping). Microwave at half power in 20-second intervals, stirring after each, until the mixture is fully melted and smooth.
- Apply topping and set: Pour the melted chocolate and butterscotch mixture over the peanut butter Rice Krispie base. Use an offset spatula to spread the topping evenly. For an optional decorative swirl effect, follow a swirled icing technique. Allow the topping to set at room temperature or speed up the process by refrigerating the pan for 15-20 minutes.
- Serve: Once the chocolate topping is set, cut the Scotcharoos into squares and serve fresh.
Notes
- For a smoother topping, adding a small amount of oil helps the chocolate and butterscotch chips melt evenly and spread easily.
- Use a silicone spatula or wooden spoon for mixing to avoid scratching cookware.
- Refrigerating the bars helps the topping harden faster but letting them set at room temp yields a slightly softer texture.
- Scotcharoos can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can substitute peanut butter with any creamy nut butter if you have allergies or preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
