No-bake scotcharoos are simple, delicious, and fun to make. A base of crispy rice cereal bound with creamy peanut butter is finished with a smooth layer of melted chocolate and butterscotch for a sweet, chewy treat that’s hard to resist.
If you haven’t tried a peanut-butter scotcharoo, you’re in for a treat. Scotcharoos are similar to Rice Krispies treats but with a richer peanut butter base and a glossy topping made from melted butterscotch and chocolate chips. This version uses honey instead of corn syrup for the sweetener, which gives the bars a pleasant, slightly floral sweetness. They’re a kid favorite and great for parties, school snacks, or an easy weeknight dessert.
Scotcharoos: Chewy, Chocolatey & Irresistible!
- No-bake. These bars come together on the stovetop and require no oven time, making them quick and fuss-free.
- A fun riff on Rice Krispies treats. The peanut butter base is similar to classic rice crispy bars, but the chocolate-and-butterscotch topping takes them to the next level.
- Kid-friendly. The mix of creamy and crunchy textures plus the chocolate topping makes these a crowd-pleaser for kids and adults alike.
Recipe Ingredients
Below are the ingredients used to make scotcharoos, with notes for simple swaps. Check the recipe card for exact amounts and full instructions.
- Honey – can be swapped for maple syrup if you prefer.
- Granulated sugar – light brown sugar can be used for a deeper flavor.
- Peanut butter – creamy works best for a smooth base; crunchy is an option for more texture.
- Vanilla extract – vanilla bean paste can be substituted.
- Salt – a pinch of fine sea salt or table salt enhances the flavors.
- Crispy rice cereal – Rice Krispies are the classic choice; any crispy rice cereal will work.
- Topping – a mixture of butterscotch chips and semi-sweet chocolate chips creates the rich, glossy finish.
- Flaky salt (optional) – a sprinkle on top gives a pleasant sweet-and-salty contrast.
Tips and Variation Ideas
- Let them fully set before cutting. Allow the bars to cool completely so you get clean, even slices.
- Make them gluten-free. Substitute a certified gluten-free crispy rice cereal for an allergy-friendly option.
- Add nuts. Stir in chopped roasted peanuts for extra crunch or sprinkle them on top before the chocolate sets.
- Try different nut butters. Almond or sunflower seed butter can replace peanut butter if needed for variety or allergies.
How to Keep Them Fresh
Store scotcharoos in an airtight container at room temperature for up to five days. Avoid freezing, as thawing can negatively affect the texture of the crispy cereal and the layered topping.
More Chocolate Dessert Ideas
- Easy Chocolate Cake
- Chocolate Babka
- Chocolate Pudding Cake
- Chocolate Eclair Cake
Scotcharoos
Ingredients
- 1 cup honey
- 1 cup granulated sugar
- 1½ cups peanut butter
- 2 teaspoons pure vanilla extract
- pinch of sea salt
- 4 cups crispy rice cereal
- 1 cup butterscotch chips
- 1½ cups semi-sweet chocolate chips
- flaky salt, optional for topping
Instructions
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Prepare the pan. Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
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Make the peanut butter mixture. In a medium saucepan, combine the honey and granulated sugar. Heat over medium, stirring constantly, until the sugar dissolves and the mixture just begins to boil. Remove from heat to avoid overcooking. Stir in the peanut butter, vanilla, and a pinch of sea salt until smooth.
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Combine with cereal. In a large bowl, pour the warm peanut butter mixture over the crispy rice cereal and stir gently to coat the cereal evenly.
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Assemble the base. Transfer the mixture to the prepared dish and press down evenly with a spatula or slightly wet hands to form a compact layer. Set aside.
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Melt the topping. Place the butterscotch and semi-sweet chocolate chips in a microwave-safe bowl and heat in 20–30 second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.
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Spread the topping. Pour the melted mixture over the cereal layer and spread evenly with a spatula to cover the surface.
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Cool and set. Let the scotcharoos sit at room temperature or refrigerate for about 1 hour, until the topping is firm.
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Slice and serve. Once set, cut into squares or bars and sprinkle with flaky salt if desired. Enjoy!
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and methods used.
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How to Make Scotcharoos
- Prepare the Pan. Grease a 9×13-inch baking dish or line it with parchment.
- Make the Peanut Butter Mixture. Heat honey and sugar until dissolved, then remove from heat and stir in peanut butter, vanilla, and a pinch of salt.
- Combine with Cereal. Stir the warm peanut butter mixture into the crispy rice cereal until evenly coated.
- Assemble the Base. Press the mixture into the prepared pan to form an even layer.
- Melt the Topping. Melt chocolate and butterscotch chips together until smooth.
- Spread the Topping. Pour the melted mixture over the cereal base, let it set, then cut into bars.