Chocolate Peanut Butter Scotcheroos
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Chocolate Peanut Butter Scotcheroos are the ultimate no-bake dessert bar. With a chewy peanut butter and crispy rice cereal base topped with a rich layer of chocolate and butterscotch, they’re a sweet treat everyone will love. Perfect for holidays, parties, or everyday cravings, these bars are quick to make and always disappear fast.
I don’t know about you, but I have a soft spot for dessert bars. They’re the kind of treat you can pull together quickly without a lot of fuss, yet they always manage to feel special. That’s exactly what I love about Chocolate Peanut Butter Scotcheroos. They’re chewy, crispy, and topped with a creamy layer of chocolate and butterscotch that makes every bite feel just a little indulgent.
These bars are a nostalgic favorite with a bit of a twist. The recipe first showed up on the back of a Rice Krispies box many years ago, and it’s easy to see why it’s been a classic for so long. I like to think of these Chocolate Peanut Butter Scotcheroos as a dressed-up version of the rice cereal treats we all grew up with. And when you add festive sprinkles, you’ve got a dessert that’s just as perfect for holidays and parties as it is for a simple weeknight craving.
Why You’ll Love This Recipe
- These bars come together in just a few simple steps, which means you can have a homemade treat ready without much fuss. No baking is required, making them perfect when you need something fast but still impressive.
- Chocolate, peanut butter, and butterscotch are truly a winning trio. The rich, creamy topping paired with the chewy, crispy base creates a dessert that feels nostalgic yet extra special.
- Whether you’re whipping these up for a holiday, a bake sale, or just a weeknight craving, Scotcheroos always fit right in. Add festive sprinkles to match the season, or keep them plain and simple for an everyday treat.
Looking for more dessert bar recipes? You’ve got it. Check out this collection of all my favorite sweet dessert bar recipes. There’s something for everyone!
Ingredients
Before we begin, let’s review the ingredients needed for these classic dessert bars. I’ll walk you through what I used below.
- Granulated sugar – Adds sweetness to the base and helps bind everything together with the corn syrup.
- Light corn syrup – This gives the bars their chewy texture while keeping them soft rather than hard.
- Creamy peanut butter – Brings rich, nutty flavor and helps hold the cereal mixture together.
- Crisp rice cereal – The star of the show that adds crunch and makes the bars light and crispy.
- Semisweet or milk chocolate chips – Melted chocolate creates a smooth, rich topping that pairs perfectly with peanut butter. I personally like a mix of semisweet and milk chocolate.
- Butterscotch chips – Adds sweetness and a warm, buttery flavor that balances the chocolate and peanut butter.
- Sprinkles – A simple way to dress up the bars for any holiday or occasion.
- Flaky sea salt (optional) – A pinch of salt on top highlights the sweetness and gives a little gourmet touch.
How To Make
And with that, we’re ready to make and bake these Chocolate Peanut Butter Scotcheroos. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Line a 13×9-inch pan with parchment paper, letting some hang over the edges for easy lifting. Lightly coat the paper with baking spray and set aside.
- In a medium saucepan, stir together the sugar and corn syrup over medium heat. Cook just until the sugar has dissolved, stirring continuously, about three to four minutes. (Do not boil.) Remove from the heat and immediately stir in the peanut butter until smooth.
- Place the cereal in a large mixing bowl. Pour the warm peanut butter mixture over top and stir until coated. Scoop the mixture into your prepared pan and press it down into an even layer.
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- Add the chocolate chips and butterscotch chips to a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until completely melted and smooth. Spread the melted chocolate mixture evenly over the cereal layer. If you like, sprinkle the top with colorful sprinkles and a pinch of flaky sea salt.
- Let the bars sit at room temperature until the topping is firm, about two hours. (Place in the refrigerator to speed up the process.) Once set, lift from the pan using the parchment, cut into squares, and enjoy.
You’re in for a treat. If you’ve never had Scotcheroos before, you’ll quickly find yourself looking for reasons to make them again and again. Every time I lifted the lid on the container to sneak a square, that mix of chocolate, peanut butter, and butterscotch was absolutely irresistible.
Frequently Asked Questions
Can I use natural peanut butter?
It’s best to stick with a regular creamy peanut butter (I recommend JIF) because natural varieties can be too oily and may not set up as well. If you do use natural, stir it thoroughly before measuring.
Do Scotcheroos need to be refrigerated?
No, they’re fine stored at room temperature in an airtight container for three to four days. If your kitchen is very warm, you can refrigerate them to keep the topping from getting too soft.
Can I freeze Scotcheroos?
Yes! Wrap the cut bars tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to two months—just thaw at room temperature before serving.
More Dessert Bars You’ll Love
- Salted Caramel Apple Cheesecake Bars
- Pumpkin Pie Cake Bars
- Chocolate Chip Cookie Brownies
- Butterscotch Blondies
- Peanut Butter Oatmeal Fudge Bars
- Salted Peanut Bars
Alrighty, it’s time to discover the allure of these Chocolate Peanut Butter Scotcheroos. Once you give this recipe a try (because I’m sure you’re going to), I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Chocolate Peanut Butter Scotcheroos
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups crisp rice cereal (Rice Krispies)
- 1 ½ cups semisweet or milk chocolate chips
- 1 cup butterscotch chips
- Sprinkles for garnish
- Flaky sea salt optional for garnish
Instructions
- Line a 13×9-inch pan with parchment paper, letting some hang over the edges for easy lifting. Lightly coat the paper with baking spray and set aside.
- In a medium saucepan, stir together the sugar and corn syrup over medium heat. Cook just until the sugar has dissolved, stirring continuously, about three to four minutes. (Do not boil.) Remove from the heat and immediately stir in the peanut butter until smooth.
- Place the cereal in a large mixing bowl. Pour the warm peanut butter mixture over top and stir until coated. Scoop the mixture into your prepared pan and press it down into an even layer.
- Add the chocolate chips and butterscotch chips to a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until completely melted and smooth. Spread the melted chocolate mixture evenly over the cereal layer. If you like, sprinkle the top with colorful sprinkles and a pinch of flaky sea salt.
- Let the bars sit at room temperature until the topping is firm, about two hours. (Place in the refrigerator to speed up the process.) Once set, lift from the pan using the parchment, cut into squares, and enjoy.
Yum! This brings back memories from my childhood. 🙂