Erin’s Recipe Rundown
Texture: Chewy and crispy with a smooth topping.
Taste: Peanut butter, chocolate, and butterscotch combine in this rich, slightly salty, but perfectly sweet dessert.
Ease: So easy to make! No-bake and perfect for parties!
Top Tips: Opt for high-quality chocolate chips and butterscotch chips for next level flavor!
Would I make these again? 100% yes! I always make sure I have somewhere to take them when I make scotcheroos — otherwise, I’ll eat them all myself!
xoxo erin
This post was originally published in June 2023. It was updated with new photos and instructions in September 2024.
Looking for a tried-and-true scotcheroo recipe? You’re in the right place! This is my perfected recipe that includes an easy swirled chocolate/butterscotch topping!
This is one of my go-to desserts to make for a crowd. Plus they’re easy to make gluten-free!
Featured Comment
From Kara: “I’ve made these before, but I love your method of swirling the topping. They turn out so pretty, and are fun to serve! Of course everyone gobbled them up.“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- Gluten-Free Crispy Rice Cereal
- How to Make Scotcheroos
- Make-Ahead/Storing/Freezing Instructions
- Why are the bars called scotcheroos?
- How can these scotcheroos be made gluten-free?
- What can I use instead of corn syrup?
- More Easy Dessert Recipes
- Scotcheroos (Made Gluten-Free!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these scotcheroos. Jump to the recipe card below for the exact measurements.
- Crispy rice cereal: Any kind of crispy rice cereal will work. If you’re wanting to make these scotheroos gluten-free, be sure to select a cereal where there is no malt flavor listed in the ingredients. There are several brands that make certified gluten free crispy rice cereal such as Aldi and Wegmans. Rice Krispies in the blue box are NOT gluten-free.
- Corn syrup: Be sure to use light corn syrup as there really is no substitute for it in this recipe. I also use light corn syrup in my homemade caramel recipe!
- Peanut butter: Creamy peanut butter (like Jif or Skippy) work best for this recipe, but natural peanut butter will work too. For more fun peanut butter recipes, try my gluten-free peanut butter blossoms and flourless peanut butter cookies!
- Butterscotch/Chocolate chips: Be sure to select a high quality brand for both the butterscotch chips and chocolate chips as that will have a big impact on flavor. I like to use Guittard semisweet chocolate chips and butterscotch chips.
Gluten-Free Crispy Rice Cereal
There are several other brands that make certified gluten-free crispy rice cereal. Be sure there is no malt flavor listed in the ingredients so the cereal is gluten-free. Rice Krispies in the blue box are NOT gluten-free.
Here are some brands of gluten-free crispy rice cereal:
- Malt O Meal (top choice)
- Wegmans (top choice)
- Aldi (top choice)
- Erewhon
- Nature’s Path (I don’t recommend this one as much. I don’t like the texture!)
- Barbara’s
- Back To Nature
- One Degree
For more recipes using crispy rice cereal, try these oreo rice krispies treats, christmas rice krispies treats, and rice krispies treats made gluten-free.
How to Make Scotcheroos
Here’s an overview of how to make these scotcheroos. You can jump to the recipe for the full instructions!
- In a large bowl: Pour cereal into a bowl and set aside.
- In a medium pot: Combine sugar, corn syrup, and butter over medium-high heat. Bring to a boil, stirring constantly. Remove from heat as soon as it starts to bubble!
- Add to the pot: Stir in the peanut butter, vanilla extract, and salt.
- Combine: Pour the peanut butter mixture over the cereal and quickly stir to combine.
- Transfer and press: For easy cutting, line the baking pan with parchment paper. Transfer the cereal mixture into the prepared baking pan. Press the mix into a smooth, even layer.
- Start the topping: In a microwave-safe bowl, combine the chocolate chips, 1 cup of butterscotch chips, and 1 1/2 tablespoons peanut butter. Microwave for 1 minute, stirring every 20 seconds. You want it smooth and melted then set this bowl to the side.
- In a separate bowl: Melt the last 1/2 cup of butterscotch chips and 1/2 tablespoon of peanut butter together. Microwave for 1 minute, stirring every 20 seconds. It should be smooth and melted too.
- On the cereal mixture: Spread the chocolate mixture evenly over the cereal in the pan. Dollop the separate butterscotch mixture over the chocolate layer.
- Swirl: Drag a butter knife through the topping to create swirls.
- Let sit/slice: Let the bars sit for 1 hour before slicing. If it’s too hard to wait, place the scotcheroos in the fridge to spread up the process! If you lined the pan with parchment paper, lift the paper out and cut the bars on a cutting board before transferring them to a serving platter.
Make-Ahead/Storing/Freezing Instructions
To Make-Ahead: This is such a great dessert to make in advance since they keep well at room temperature for up to 5 days when stored in an airtight container or tightly wrapped in plastic wrap. They also thaw quickly from frozen!
To Store: Leftovers can be stored at room temperature in an airtight container or tightly covered with plastic wrap. They will keep for up to 5 days.
To Freeze: After they’ve set and been sliced, place the scotcheroos in a resealable freezer bag. Make sure you squeeze out all of the air as you seal it! Freeze for up to 2 months. Thaw at room temperature for 4-6 hours.
Why are the bars called scotcheroos?
Scotcheroos get their name from the butterscotch chips used in the topping. Many people say the recipe was first posted on a box of Rice Krispies in the 1960s, but it’s unclear if the recipe was titled “scotcheroos.”
How can these scotcheroos be made gluten-free?
Be sure there is no malt flavor listed in the ingredients so the cereal is gluten-free. There are several other brands that make certified gluten free crispy rice cereal. Rice Krispies in the blue box are NOT gluten-free!
Also, not all brands of butterscotch chips are gluten-free. Be sure to look for a gluten-free label to keep these scotcheroos 100% gluten-free.
What can I use instead of corn syrup?
Unfortunately, there really is no substitute for the light corn syrup in this recipe. I know it’s not everyone’s favorite, but this is definitely a recipe where it is worth it! The corn syrup helps to create the smooth texture and avoid grainy scotcheroos. Plus it adds a light sweetness that compliments the other ingredients.
More Easy Dessert Recipes
Scotcheroos (Made Gluten-Free!)
Ingredients
For the Scotcheroos:
- 6 cups crispy rice cereal see note for gluten-free
- 1 cup (200 g) granulated sugar
- 1 cup (235 ml) light corn syrup
- ¼ cup (57 g) salted butter
- 1 cup (250 g) creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- 1 cup (170 g) semisweet chocolate chips
- 1 ½ cup (255 g) butterscotch chips, divided
- 2 tablespoons peanut butter
Instructions
Make the Scotcheroos:
- Line a 9×13 baking pan with parchment paper or tin foil. Spray with cooking spray and set aside.
- Pour the crispy rice cereal into a large bowl and set aside.
- In a medium pot over medium-high heat, combine the sugar, corn syrup and butter. Bring just to a boil, stirring constantly, then remove from the heat as soon as it starts bubbling. Stir in the peanut butter, vanilla extract and salt.
- Pour the peanut butter mixture over the crispy rice cereal and quickly stir to combine.
- Transfer the coated crispy rice to the prepared baking pan and press it into a smooth, even layer.
Make the Topping:
- In a medium microwave safe bowl, combine the semisweet chocolate chips, 1 cup of the butterscotch chips, and 1 ½ tablespoons peanut butter.
- Microwave for 1 minute, stirring every 20 seconds until smooth and melted. Set aside.
- In a small microwave safe bowl, add the remaining ½ cup butterscotch chips and ½ tablespoon peanut butter. Microwave for 1 minute, stirring every 20 seconds until smooth and melted.
- Spread melted chocolate/butterscotch evenly over the scotcheroos. Dollop the melted butterscotch chip mixture over the chocolate and then drag a butter knife through the chocolate/butterscotch to create swirls.
- Let the bars sit for 1 hour before slicing. (You can also place them in the fridge to speed this up!) Slice and enjoy!
I’ve used Agave instead of corn syrup with good results. (I also leave the butter out)
Hi Tracy, that’s good to know that the agave swap worked well! Thank you for sharing your positive experience. Happy baking!
I substitute Lyle’s Golden Syrup for corn syrup in caramel and most recipes that call for corn syrup. I have 2 grown daughters that are GF and can’t eat corn or corn products.
Hi Jennifer, that’s good to know that works as a corn syrup sub. Thanks for sharing! We hope you enjoy the Scotcheroos!
Can I substitute honey for the corn syrup?
Hi Susan, we highly recommend using corn syrup for the scotcheroos as no other replacement works as well. If you decide to give the honey a try, keep in mind it will impact the sweetness level and add a different flavor to the bars. Thank you for your question!
My kids loved it! Thanks for the recipe!
Scotcheroos are one of my favorite indulgent treats. I loved how you swirled the peanut butter on top – they came out so pretty! I will always do that from now on, I love the way it looks.
I’ve made these before, but I love your method of swirling the topping. They turn out so pretty, and are fun to serve! Of course everyone gobbled them up. 🙂