Scotcheroos: A Classic No-Bake Treat Recipe

Ingredients

1 cup of light corn syrup
1 cup of granulated sugar
1 cup of creamy peanut butter
6 cups of crispy rice cereal
1 cup of semi-sweet chocolate chips
1 cup of butterscotch chips

Steps and instructions

Place a saucepan on medium heat and stir in the light corn syrup and granulated sugar.
Continue stirring until the sugar is fully dissolved and the mixture starts to boil.
Remove the saucepan from heat and stir in the creamy peanut butter until the mixture is smooth.
Add the crispy rice cereal into the peanut butter mixture and stir until the cereal is completely coated.
Press the mixture into a greased 13 x 9-inch pan.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips.
Microwave the chip mixture for about a minute or until the chips are fully melted, make sure to stir after every 30 seconds.
Spread the melted chip mixture over the cereal mixture in the pan.
Allow the Scotcheroos to cool completely before cutting into squares.

Tools for making

Saucepan - Used to heat and mix the corn syrup, sugar, and peanut butter.
Spatula - Used to stir the mixture and ensure even distribution.
13 x 9-inch Pan - Used to press and shape the Scotcheroos.
Microwave-safe bowl - Used to melt the chocolate and butterscotch chips.
Microwave - Used to melt the chocolate and butterscotch chips quickly and efficiently.
Grease or cooking spray - Used to coat the pan to prevent sticking.

Recipe variations

Use honey or maple syrup instead of light corn syrup for a different flavor.
Replace granulated sugar with brown sugar for a deeper caramel-like taste.
Try using almond butter or cashew butter instead of peanut butter.
Add chopped nuts such as almonds, pecans, or peanuts to the cereal mixture for extra crunch.
Mix in dried fruits like raisins, cranberries, or chopped dates for a fruity twist.
Swap out the semi-sweet chocolate chips and butterscotch chips for white chocolate or dark chocolate.
Add a teaspoon of vanilla extract to the peanut butter mixture for enhanced flavor.
Sprinkle sea salt on top of the melted chocolate for a sweet and salty combination.
Experiment with different types of crispy cereal such as corn flakes or bran flakes.
Make it gluten-free by using gluten-free crispy rice cereal.

Recipe overview

Scotcheroos are a delicious treat that combines the sweetness of sugar and light corn syrup, the creamy richness of peanut butter, the crispiness of rice cereal, and the decadent combination of semi-sweet chocolate and butterscotch chips. This recipe is easy to follow and results in a dessert that is perfect for all occasions. Get ready to impress with a dessert that is not only mouth-wateringly good but also quick and simple to put together. Whether you're preparing for a party, holiday, or simply crave something sweet, this Scotcheroos recipe will deliver satisfying results every time.

Common questions

Can I use a different type of syrup instead of light corn syrup? No, light corn syrup is essential for the texture and sweetness of Scotcheroos. Using a different type of syrup may alter the final result.
Can I use natural peanut butter instead of creamy peanut butter? It is not recommended to use natural peanut butter as it can result in a drier and less cohesive mixture. Creamy peanut butter works best for Scotcheroos.
Can I substitute the chocolate and butterscotch chips with other types of chocolate? While you can experiment with different types of chocolate, using semi-sweet chocolate chips and butterscotch chips will give the classic flavor and texture of Scotcheroos.
Can I make Scotcheroos gluten-free? Yes, you can make Scotcheroos gluten-free by using a gluten-free crispy rice cereal. Ensure all other ingredients are also gluten-free.
How should I store Scotcheroos? Store Scotcheroos in an airtight container at room temperature for up to a week. You can also refrigerate them to extend their shelf life.
Can I freeze Scotcheroos? Yes, you can freeze Scotcheroos. Place them in an airtight container or wrap them tightly in plastic wrap before freezing. Thaw them in the refrigerator before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients.
Saucepan - A medium-sized pan for heating the corn syrup and sugar.
Spatula - A utensil for stirring and scraping the mixture in the saucepan.
13 x 9-inch Pan - A rectangular baking pan for pressing the mixture and allowing it to set.
Microwave-safe Bowl - A bowl for melting the chocolate and butterscotch chips in the microwave.
Knife - A utensil for cutting the Scotcheroos into squares.

Origin stories

Scotcheroos are a sweet, chewy treat that's been a hit at potlucks and picnics across the Midwest since the 1960s. Interestingly, this recipe is believed to have originated from a promotional campaign by Kellogg's, the cereal company. As part of their marketing materials, they included a recipe for 'Chocolate Scotcheroos', highlighting the use of their own Rice Krispies cereal. The recipe quickly became popular for its simplicity and irresistible combination of peanut butter, chocolate, and butterscotch. Over time, it has left an indelible mark on the American dessert landscape, with countless variations and adaptations popping up over the years. A staple in many Midwest households, Scotcheroos continue to be a beloved treat that transcends generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.