No-Bake Scotcheroos
Chewy, crispy peanut butter bars topped with melted chocolate and butterscotch. No oven needed!
Servings: 50 bars (1.5-inch squares)
Equipment
- Large Bowl
- Pan
- Double boiler (or metal bowl over a pan of water)
- 9x13 pan
- Parchment paper
- Spatula
Ingredients
Base
- 6 cups Rice Krispies cereal
- 1 cup peanut butter
- 1 cup sugar
- 1 cup light corn syrup
Topping
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Christmas sprinkles or sea salt optional
Instructions
- Measure the Rice Krispies cereal into a large bowl.
- In a pan, combine the peanut butter, sugar, and light corn syrup. Slowly bring to a boil, stirring constantly so it doesn't burn.
- Remove from heat, pour over the cereal, and mix well.
- Pour into a greased or parchment-lined 9x13 pan and press down with a spatula.
- Melt the chocolate chips and butterscotch chips together in a double boiler, or in the microwave in 30-second increments.
- Pour the melted topping over the cereal layer and spread it out evenly.
- Top with sprinkles or sea salt if you like.
- Chill until the chocolate is set, at least 30 minutes. Remove from the pan and cut into 1.5-inch squares. Serve at room temperature.
Notes
A double boiler gives you less risk of burning the chocolate than the microwave. Keeps at room temperature up to a week (best within 4 days), in the fridge up to 2 weeks, or frozen in an airtight container or freezer-safe bag for 2-3 months. Best served at room temperature.