How to Make the Best Chocolate Scotcheroos (They’re Easier Than You Think!)

There are some treats that just feel like a warm hug, and for me, Chocolate Scotcheroos are at the top of that list. I remember my grandma making these for every potluck and holiday gathering. The irresistible combination of chewy peanut butter, crispy rice cereal, and that signature chocolate-butterscotch topping is pure nostalgia.

This recipe isn’t just about recreating a classic; it’s about making it foolproof. We’ve all had a Scotcheroo that was a little too dry or hard, right? Well, with a few simple tips I’ve learned over the years, you’ll get perfectly soft and chewy bars every single time. Get ready to make the best Chocolate Scotcheroos of your life!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 10M
• Total Time: 1H25M
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 24 bars
• Calories: 190 kcal per bar

Why You’ll Love This Recipe

What Are Chocolate Scotcheroos?

For the uninitiated, Scotcheroos are a delightful no-bake dessert bar with a base of peanut butter and crispy rice cereal, all topped with a luscious layer of melted chocolate and butterscotch chips. The original recipe was featured on the back of a Kellogg’s Rice Krispies box in the 1960s, and it has been a beloved treat ever since.

Our version stays true to the classic but with a few key techniques to ensure the texture is just right. This is one of those recipes you’ll make again and again.

The Tools You’ll Need

The good news is you don’t need any fancy equipment for this recipe. Here’s a quick rundown of what to grab from your kitchen:

• A large pot or Dutch oven
• A 9×13 inch baking pan
• A spatula or wooden spoon
• A microwave-safe bowl

The Ingredients for Perfect Scotcheroos

This recipe uses simple, easy-to-find ingredients. The quality of your ingredients will shine through, so use brands you love!

For the Cereal Base:

• 1 cup of light corn syrup: This is essential for the chewy texture.
• 1 cup of granulated sugar: Provides the sweetness that balances the peanut butter.
• 1 cup of creamy peanut butter: I recommend using a standard creamy peanut butter like Jif or Skippy. Natural peanut butters can sometimes separate and make the bars oily.
• 6 cups of crispy rice cereal: The classic choice is Kellogg’s Rice Krispies.

For the Topping:

• 1 cup of semi-sweet chocolate chips: The slight bitterness of semi-sweet chocolate pairs perfectly with the sweet base.
• 1 cup of butterscotch chips: This is what gives Scotcheroos their signature flavor.

Step-by-Step Instructions for the Best Chocolate Scotcheroos

I’ll walk you through each step, and I promise it’s as easy as it sounds. We’ll focus on the little details that make a big difference.

Step 1: Prepare Your Pan

First things first, grease your 9×13 inch baking pan with butter or non-stick spray. You can also line it with parchment paper, leaving a little overhang on the sides. This will make it super easy to lift the bars out and cut them neatly later.

Step 2: The Secret to a Chewy Base

This is the most important step for getting that perfect texture. In your large pot, combine the corn syrup and sugar. Heat this over medium heat, stirring constantly, just until the mixture begins to bubble around the edges.

Here’s the key: Remove the pot from the heat immediately. Overcooking the sugar is what leads to hard Scotcheroos. We’re just looking to dissolve the sugar, not turn it into candy.

Step 3: Mix in the Peanut Butter and Cereal

Once your pot is off the heat, stir in the peanut butter until it’s completely smooth and melted into the sugar mixture. Then, gently fold in the crispy rice cereal. Be sure to mix until all the cereal is evenly coated, but be careful not to crush it.

Step 4: Press into the Pan

Quickly transfer the mixture to your prepared pan. To press it in evenly without it sticking to your hands, you can lightly grease a spatula or your fingertips with butter or cooking spray. Press down gently to create a flat, even layer. You want it to be compact, but don’t press too hard, as this can also make the bars tough.

Step 5: The Delicious Topping

In a microwave-safe bowl, combine the semi-sweet chocolate chips and the butterscotch chips. Microwave them in 30-second intervals, stirring in between, until they are mostly melted. Continue to stir until the mixture is completely smooth.

Pour this melted goodness over the cereal base and use a spatula to spread it into an even layer. If you want to get a little fancy, you can use a toothpick or a knife to create swirls in the topping while it’s still wet.

Step 6: Let Them Set

Now for the hardest part: waiting! Let the Chocolate Scotcheroos sit at room temperature for at least an hour, or until the topping is firm. You can also pop them in the refrigerator for about 20-30 minutes to speed this up, but don’t leave them in there for too long, as they can become too hard.

A Treat Worth Sharing

These Chocolate Scotcheroos are more than just a recipe; they’re a little piece of home. They’re the perfect treat to bring to a gathering, share with a neighbor, or just have on hand for when you need a little something sweet. I hope this recipe becomes a favorite in your home, just as it is in mine. Happy baking!

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