Scotcheroos

Why did everything taste so good back in college when I was single and a poor college student? My roommate Carrie would make these babies in Provo and I swear I could eat the whole pan by myself without blinking. Not much has changed I guess. These are one of my all time favorite desserts. Chocolate, peanut butter, and butterscotch all in one.

Scotcheroos

Ingredients

  • 1 cup sugar
  • 1 cup peanut butter
  • 1 cup corn syrup
  • 6 cups Rice Krispies
  • 1 ( 12 oz. ) bag chocolate chips
  • 1 (11 oz. ) bag butterscotch chips

Instructions

  1. In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars. More like 16 bars if I am eating them.

Notes

Source: adapted from Allrecipes

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Comments

  1. Mmmm! These are one of my FAVORITE recipes! And they can be whipped up SO quickly!! I dare you to try 1 1/2 cups peanut butter in the bars, and double your butterscotch chips in the frosting. You will L.O.V.E it!

  2. Oh…and why not toss in a tsp of vanilla extract into the sugar/peanut butter mix :)

  3. These look irresistible! Noone could stop me once I start eating these beauties!

  4. These are one of the desserts I can’t resist either! I LOVE them.

  5. These are my go-to dessert for any and every occasion that I’m asked to bring a dessert to! Except, I call them “Baby Ruth Bars”, and instead of corn syrup, I use honey as a little bit of a healthier alternative. Also makes them chewier! I also love to use chunky peanut butter instead of creamy. SO good!

  6. I have been eating these nonstop since having my baby 4 weeks ago. CAN’T STOP!! ps i live in provo :)

  7. I like to use a couple Tablespoons of maple syrup in with the sugar and syrup.

  8. Me likey. Me likey a lot!

  9. Scotcheroos, meet stomach, stomach, meet scotcheroos!

  10. My recipe I use have coco krispies…. kind of make your stomach hurnt

  11. Susie Overholser says:

    Have you ever made the version of this that calls for marshmallows instead of sugar and karo syrup? They aren’t so heavy tasting and really easy to make in the microwave. Just wondering… :)

  12. I’m just wondering if I can add rum to the bars and freeze dried coffee to the frosting

  13. I make these EVERY year but use 5 cups of crushed Special K cereal instead of Rice Krispies.

    I add 2 T of peanut butter to the chocolate/butterscotch chip “frosting”

    I also add 1 1/2 cups of peanut butter instead of 1 cup for the sugar mixture and 1 tsp of vanilla.

  14. I have been making these bars since my mother found the recipe many years ago when I was still in school. They are absolutely delicious. Instead of a 1(6 oz.) bag of each flavor chips, I use 1 (12 oz. or whatever the larger size bag is now) of each flavor. This makes the icing thicker and even more addictive. I just made a pan of these yesterday. Yummy!D

  15. Do these need to be refrigerated or can they be left out?

  16. I made the scotcheroos but they were so hard I could barely cut them. What did I do wrong?

    • Christy {The Girl Who Ate Everything} says:

      If you boil the corn syrup mixture too long it will get really hard. The shorter you boil them the softer they are but you don’t want them super soft either. Sorry they didn’t turn out for you!

      • I made them again and let the sugar and corn syrup just barely come to a boil, then stirred in my peanut butter. Success! The only problem now is that they are so yummy, I can’t quit eating them!!!

  17. Since I discovered marshmallow fluff made with brown rice syrup and Sunspires Peanut Butter Chips sweetened with brown rice syrup I’ve been going to town with dessert recipe makeovers. With the inspiration from your recipe I can see a lot more RKT’s making their way onto my kitchen counter.