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5 from 1 vote
A close-up shot at the Easy Scotcheroos shows the crispy rice cereal bottom and the chocolate top layer with swirls of peanut butter.
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Best No-Bake Scotcheroos Recipe
Prep Time
30 mins
Chill Time
2 hrs
Total Time
2 hrs 30 mins
 

Our Best No-Bake Scotcheroos Recipe delivers crispy rice treats with creamy peanut butter and a thick chocolate and butterscotch topping.

Servings: 24 servings
Author: Gemma Stafford
Ingredients
Rice Crispy Base
Chocolate Topping
  • 1½ cups (9 oz/255 g) milk chocolate, chopped
  • 1 cup (6 oz/170 g) plus ½ cups (3 oz /85 g) butterscotch chips, divided
Instructions
To Make the Rice Crispy Base
  1. Line a 9x13 inch (23x33 cm) pan with parchment paper and set aside.
  2. Place the rice cereal in a large bowl.
  3. In a small saucepan over medium-low heat, warm the sugar, peanut butter, corn syrup and salt until liquefied and the sugar has melted.
  4. Immediately pour the syrup over the cereal and stir to evenly coat. Press evenly into your prepared pan.
To Make the Chocolate Topping
  1. Melt the chocolate and 1 cup (6 oz/170 g) of the butterscotch chips in the top of a double boiler over simmering water or gently in the microwave.
  2. Spread the chocolate evenly over the top of the crispy rice.
  3. Melt the remaining butterscotch chips, then drizzle this over the chocolate topping. Take a toothpick and drag the butterscotch through the chocolate to create a decorative pattern.
  4. Let set for at least 2 hours until the chocolate has completely hardened before cutting into 24 portions.
  5. Store in an airtight container at room temperature for up to 5 days.
Recipe Notes
  • For a little more texture, you can use crunchy peanut butter.
  • You can make your own corn syrup by using my recipe
  • You can use honey instead of corn syrup. It will add another layer of flavor, and it will be delicious.
  • For a classic Scotcheroo recipe, make sure to use crispy rice cereal and not puffed rice cereal. The latter isn’t crunchy, and you won’t get the same results.
  • You can press these into muffin tins lined with paper liners for easy serving later.
  • Instead of the butterscotch swirl, you can top the chocolate with crushed peanuts or sprinkles before it sets. If you do this, melt the full amount (1 ½ cups/ 9 oz/255 g) of butterscotch into the chocolate so you still get the butterscotch flavor.