These classic scotcharoos are peanut butter crispy cereal bars made without corn syrup and topped with a thick layer of melted chocolate and butterscotch chips. This easy no-bake dessert is perfect for serving at a party or potluck and a great addition to a holiday meal.
Scotcharoos are a classic mid-western dessert made with a peanut butter and rice cereal base topped with a thick layer of a mixture of melted chocolate chips and butterscotch chips.
If you grew up in the midwest, you probably remember this classic finger-food dessert from your childhood. From Christmas to Fourth of July, these homemade scotcharoos always make an appearance. They are the perfect easy transport dessert and a crowd-pleaser at any party or potluck!
Our recipe for scotcharoos is made without corn syrup and uses pantry staple ingredients for an easy treat!
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Why You'll Love this Recipe
- Easy Dessert
- Kid-Friendly
- Great for Parties & Holidays
Ingredients & Substitutions
- Peanut Butter - We recommend using creamy peanut butter in this recipe. The peanut butter melts with the butter and marshmallows to create a creamy sauce that coats the rice cereal.
- Butter - Butter helps to melt the marshmallows and peanut butter.
- Marshmallows - We like to use mini marshmallows in this recipe because they melt faster. The marshmallows add sweetness to the crispy cereal base of the bars.
- Puffed Rice Cereal - Puffed rice cereal is key in this recipe and is mixed with the creamy peanut butter and marshmallows to create the base of the bars.
- Butterscotch Chips - Butterscotch chips are part of the thick chocolate and butterscotch topping on the bars and help give the recipe its classic flavors.
- Chocolate Chips - Chocolate chips melt with the butterscotch chips to create the thick layer on top of the bars. We use semi-sweet chips, but dark chocolate or milk chocolate chips work great.
- Flaky Salt - Flaky sea salt is the perfect topping to this no-bake dessert and enhances the flavors in the recipe. We add the sea salt to the bars before chilling them so the salt sticks to the warm chocolate top layer.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Large Pot or Dutch Oven - We love to use our Kana Goods Dutch Oven for melting the marshmallows, butter and peanut butter. It is the perfect large size pot. You can use my code ALLY15 to get 15% off Kana Goods Products.
- 9x13 Baking Pan - A 9x13 baking pan is the perfect size to hold the scotachroos in. This size pan makes for the perfect thickness of both the rice cereal layer and the top chocolate layer.
- Parchment Paper - We recommend lining the baking pan with parchment paper when assembling the scotcharoos. This allows you to easily remove the bars from the pan after they chill.
How to Make Classic Scotcharoos
Step 1. Add the marshmallows, butter and peanut butter to a large pot.
Step 2. Stir continually to melt everything together until smooth and creamy.
Step 3. Pour the cereal into the pot and stir to combine the creamy mixture and the cereal.
Step 4. Transfer the coated cereal to a lined 9x13 baking pan and press it into the bottom.
Step 5. Add the chocolate chips and butterscotch chips to a medium-size bowl.
Step 6. Microwave in 30 second intervals to melt the chocolate and butterscotch chips.
Step 7. Pour the melted chocolate and butterscotch over the cereal in the pan.
Step 8. Sprinkle flaky sea salt over the chocolate then transfer to the fridge to chill.
Recipe Serving Suggestions
This recipe makes 24 scotcharoos that can be served chilled or at room temperature.
We love making these scotcharoos as a potluck dessert or dessert to bring to a party. This classic dessert is also perfect for a Christmas dessert and a Fourth of July dessert favorite.
If you like this recipe, you will love our other easy dessert recipes.
Expert Tips & Variations
- Measure out the ingredients first. I highly recommend measuring out all of the ingredients for this recipe before you start making it, because this recipe moves quickly!
- Add the flaky sea salt before chilling. Sprinkle the melted chocolate with the flaky sea salt while the chocolate is still warm. This helps the salt to stick to the top of the bars.
- Chill completely before serving. Don't skimp on the chill time. For best texture, chill the dish completely then cut into bars and serve.
How to Store Scotcharoos
- Countertop - store in an airtight container for up to 4-5 days.
- Freezer - store in an airtight container for up to 2-3 months.
Recipe FAQ
To make sure everything sets correctly and the flavors have time to meld together, it is important to allow the bars to chill for at least an hour. Once the chocolate has hardened on top, you can remove them from the fridge and cut into squares.
More Dessert Recipes
Classic Scotcharoos
These classic scotcharoos are peanut butter crispy cereal bars made without corn syrup and topped with a thick layer of melted chocolate and butterscotch chips. This easy no-bake dessert is perfect for serving at a party or potluck and a great addition to a holiday meal.
Ingredients
- 3 Tablespoons butter
- 1 cup creamy peanut butter
- 6 cups mini marshmallows
- 6 cups puffed rice cereal
- 2 cups butterscotch chips
- 2 cups semi-sweet chocolate chips
- 1 Tablespoon flaky salt
Instructions
- Line a 9x13 baking pan with parchment paper and measure out the ingredients.
- In a medium size pot or Dutch oven, add 3 Tablespoons butter, 6 cups mini marshmallows and 1 cup peanut butter.
- Turn the burner to medium and stir constantly as the ingredients melt into a creamy consistency.
- When all of the marshmallows are melted and the mixture is creamy, remove the pot from the heat.
- Pour 6 cups of puffed rice cereal into the pot and stir to coat the cereal with the marshmallow and peanut butter mixture.
- Transfer the cereal to the 9x13 baking pan and use a spatula to spread the cereal out evenly and press it down into the pan.
- In a separate bowl, add the chocolate chips and butterscotch chips.
- Melt the chocolate and butterscotch chips by placing them in the microwave for 30 seconds then stirring. Place back into the microwave for 30 seconds then stir. Repeat the 30 second intervals until the chocolate and butterscotch chips are melted and creamy.
- Pour the melted chocolate and butterscotch over the cereal in the pan.
- Use a spatula to spread the chocolate out evenly then sprinkle with flaky salt.
- Place the baking pan in the fridge to chill for at least 60 minutes before cutting into 24 pieces and serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 357mgCarbohydrates: 36gFiber: 2gSugar: 25gProtein: 4g
