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+ servings


Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips.  This is always the first to go when I take these to potlucks

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 20 servings


  • 1 cup sugar
  • 1 cup corn syrup
  • 1 cup peanut butter
  • 6 cups Rice Krispies
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips


  1. In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan.

  2. Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars.

Recipe Notes


  • The only way you can mess these up is too cook the sugar mixture too long which will cause them to get hard.
  • These are really sweet on their own but if you want to double the chocolate topping you can.
  • Cut the bars when they are at room temperature for easier cutting.