This easy, no bake Scotcheroos recipe is for folks who love chocolate and peanut butter!
I’ve had Rice Krispies sitting in my cupboard for…ever. I don’t know what possessed me to buy them. Neither of us eats them for breakfast and I haven’t eaten a marshmallow Rice Krispy treat since I was seven (approximately). So there they sat, taking up precious cabinet space with their snap, crackle, and poppy uselessness.
Finally, I decided enough was enough. The Krispies would be used one way or the other. So I got the box out and turned it on its side to reveal the Rice Krispy treat recipe I knew would be printed there. But alas, too my surprise, a different recipe has made it’s way onto the box. A recipe called Scotcheroos. I vaguely remembered trying this treat as a child, but couldn’t remember if I liked it or not. I decided it was worth another go.
Here’s my adult assessment of this ooey gooey knockoff. Basically, Scotcheroos are Rice Krispy treats with peanut butter instead of marshmallow and a chocolate butterscotch frosting. In other words, pretty darn good, especially if you’re a fan of chocolate and peanut butter. I myself have never been a huge fan of the combo (I know, I know I should be banned from eating dessert for all eternity, blah, blah, blah), BUT I actually enjoyed these quite a bit. And others in my family, especially The Mr., really loved them.
A quick note on the recipe. The recipe calls for the butterscotch and chocolate chips to be melted together and poured on top. I decided to keep them separate and pour the melted chocolate on first then pipe the melted butterscotch on top. This made for a prettier bar, but when they were cut, the butterscotch crumbled and some of it fell off the top of the bar. So if you’d rather be utilitarian than pretty, I recommend sticking with the recipe and mixing the two together before pouring them on top. Just for fun, I’ve included a photo of these bars I took over three years ago so you can see how it looks with the two mixed together.
If you happen to have a box of Rice Krispies whose existence in your cupboard remains a mystery, I recommend you try this twist on a classic. You just might feel like a kid again.
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Rice Krispies
- 1 12 oz. package semi-sweet chocolate chips
- 1 cup butterscotch chips
- Spray a 13 x 9 inch pan with cooking spray. Place corn syrup and sugar in a large saucepan. Heat over medium high until sugar is dissolved and mixture begins to boil. Remove from heat. Stir in peanut butter until thoroughly combined. Stir in Rice Krispies until well coated. Press mixture into pan.
- Melt the chocolate and butterscotch chips in a double boiler or the microwave, stirring often. Pour over cereal mixture. Let stand until cool, then cut into bars and serve.
Recipe adapted from the Rice Krispy Box