Scotcheroos are the best rice krispie treat you’ve ever had! Butterscotch and peanut butter rice krispies topped with a layer of chocolate will be your new favorite no bake treat! The recipe comes together in just 15 minutes!
I believe it’s the Texan in me that loves this version of rice krispies treats, kicked all the way up to the highest notch possible. Scotcheroos are a Texas dessert that you might be new to you, but when you hear the ingredients, you will be able to imagine exactly how delicious they are!
Scotcheroos are a rice krispie treat made with peanut butter and butterscotch chips. Then, they get a lovely layer of chocolate on top. The flavor combo is incredible: peanut butter, butterscotch, and chocolate all mixed with a crispy and chewy treat. You will absolutely love these!
Fans of my peanut butter rice krispies treats should take note that this version is even richer. It’s a good thing this is a small batch recipe! My chocolate rice krispies treats recipe is made in an 8 x 8-inch pan, if you’re looking for something similar that serves slightly more people.
If you love my small batch rice krispies treats, you will notice that these scotcheroos are made in a bread loaf pan instead of a mini muffin pan. Furthermore, this recipe has a simple ratio to remember, making it easy to scale up or scale down: all components are in a 1:6 ratio with the cereal. The classic recipe calls for 6 cups of cereal and 1 cup of everything else. I scaled it down for us to serve 2, because that’s what I do in life.
Ingredients for scotcheroos:
- granulated sugar: Regular granulated white sugar is used for the first step of this recipe.
- light corn syrup: Light corn syrup is the original ingredient for scotcheroos, but I’ve used honey and brown rice syrup in its place successfully.
- creamy peanut butter: Creamy no-stir peanut butter works best for this recipe.
- rice krispies cereal: Crisp rice cereal is the foundation of these treats.
- chocolate chips: Semisweet chocolate chips are best here; milk chocolate is too sweet.
- butterscotch chips: Sometimes called butterscotch morsels, these are next to the chocolate chips in the baking aisle. Make my butterscotch pudding for two with leftover chips, hint hint.
How to make scotcheroos:
- First, butter a 9″ loaf pan with butter or cooking spray, or you may line it with parchment paper.
- In a small sauce pan, melt the sugar and corn syrup over low heat. Swirl the pan to ensure all of the sugar crystals dissolve. Then, turn off the heat and stir in the peanut butter.
- Pour the peanut butter mixture over the rice krispies, and press it into the loaf pan.
- Now, make the chocolate layer: melt the chocolate chips and butterscotch chips together in the microwave on LOW in 30 second increments. Stir between each cycle until completely melted and smooth. Ensure your microwave is on LOW so you don’t burn the chocolate. It can take 1-2 minutes to melt completely.
- Slice the treats into 8 equal pieces and serve. Store the treats in a cool place so the chocolate doesn’t melt, or keep them tightly wrapped in the fridge. Remove them from the fridge for 15 minutes before serving so the treats stay soft.
Love wild rice krispies treats recipes? Try my smores rice krispies treats, too!
- 1/3 cup sugar
- 1/3 cup light corn syrup*
- 1/3 cup creamy peanut butter
- 2 cups rice krispies cereal
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup butterscotch morsels
- Butter a 9-inch loaf pan (or use cooking spray or line it with parchment paper).
- In a small sauce pan over medium heat, melt the sugar and brown rice syrup. Swirl the pan as it melts and bubbles to ensure the sugar granules are completely dissolved. Turn off the heat, then stir in the peanut butter.
- Stir the cereal into the peanut butter mixture, and then press it into an even layer in the loaf pan.
- Place the chocolate chips and butterscotch morsels in a small microwave-safe bowl.
- Melt the chocolate chips and butterscotch morsels in the microwave in 30 second intervals. Pour this over the cereal and let set before slicing and serving.
light corn syrup: Light corn syrup is the original ingredient for scotcheroos, but I've used honey and brown rice syrup in its place successfully.
creamy peanut butter: Creamy no-stir peanut butter works best for this recipe.
chocolate chips: Semisweet chocolate chips are best here; milk chocolate is too sweet.
butterscotch chips: Sometimes called butterscotch morsels, these are next to the chocolate chips in the baking aisle.
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Amount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 145mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 3g