Easy No-Bake Scotcheroos: The Holiday Treat That Saves Your Oven

If your oven is booked solid from now until New Year’s, I’ve got you. These No-Bake Scotcheroos are completely no-bake: a chewy, crispy peanut butter base topped with a smooth layer of melted chocolate and butterscotch. Sweet, salty, creamy, and crunchy all in one little square.

I grew up eating No-Bake Scotcheroos as a kid, and now my own kids love them just as much. Some recipes just get passed down that way, no fancy story needed. They’re simple, they’re nostalgic, and they’re always the first thing gone from the dessert table.

How to Make Scotcheroos

Start by measuring your Rice Krispies cereal into a large bowl so it’s ready to go. Things move quickly once your peanut butter mixture is hot!

In a pan, combine the peanut butter, sugar, and light corn syrup. Slowly bring it to a boil, stirring constantly so it doesn’t burn on the bottom. Once it boils, remove it from the heat and pour it right over the cereal. Mix well until every bit of cereal is coated.

Pour the mixture into a greased or parchment-lined 9×13 pan and press it down evenly with a spatula.

Next comes the topping. Melt the semi-sweet chocolate chips and butterscotch chips together. My preferred way is a double boiler. I use a metal mixing bowl with a lip that sits perfectly over my pan of water. You can also use the microwave in 30-second increments, but the double boiler method is gentler and there’s much less risk of burning your chocolate.

Pour the melted chocolate and butterscotch over the cereal layer and spread it out evenly. For a festive look, I topped mine with Christmas sprinkles. You can also leave them plain or add a little sprinkle of sea salt (sweet and salty, yes please!).

Chill until the chocolate is set, at least 30 minutes. Then lift the whole slab out of the pan and cut it into 1.5-inch squares.

Tips and Tricks for Perfect Scotcheroos

• Prep your cereal first. Have it measured and waiting so you can pour the hot peanut butter mixture over it right away.
• Stir constantly. The sugar and corn syrup can scorch quickly, so stay with the pan while it heats.
• Use a double boiler for the topping. A metal bowl set over a pan of water gives you smooth, glossy chocolate without burning it. (Pro tip: pick a bowl with a lip that sits snugly on the pan.)
• Line your pan with parchment. It makes lifting the bars out so much easier.
• Remove them from the pan before cutting. This is my secret to perfect squares every time.
• Dress them up or down. Christmas sprinkles for the holidays, sea salt for a grown-up twist, or plain for the purists.
• Storage: They’ll keep at room temperature for up to a week, but they’re at their best within 4 days, since they start to get hard after that.
• Fridge: They’ll last up to 2 weeks in the fridge. Let them come back to room temperature before serving, since that’s when they taste best.
• Freezer: Freeze them in an airtight container or a freezer-safe bag for 2 to 3 months. That makes them perfect for getting ahead on holiday cookie trays!

Looking for More Holiday Treats?

Whether you’re filling a cookie tray, bringing something to Friendsgiving, or just need a sweet treat the kids can help with, these No-Bake Scotcheroos are a must. If you make them, I’d love to hear about it. Leave a comment or tag me!

Looking for other sweet recipes? Try these:

Happy holidays from our home to yours! Enjoy – The Scrambled Eggs