Scotcharoos (No-Bake Peanut Butter Rice Krispie Bars)

Here’s a classic, chewy Scotcharoos dessert recipe 🍫🥜
No-bake, super easy, and loved by everyone!

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Scotcharoos (No-Bake Peanut Butter Rice Krispie Bars)

Ingredients

Base Layer

• 6 cups Rice Krispies cereal

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

Chocolate Topping

• 1½ cups milk chocolate chips

• 1 cup butterscotch chips

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Directions

1. Prepare the Pan
   Lightly grease or line a 9×13-inch pan with parchment paper.

2. Heat Sugar & Syrup
   In a saucepan over medium heat, combine sugar and corn syrup.
   Heat until it just begins to bubble around the edges—do not boil.

3. Add Peanut Butter
   Remove from heat and stir in peanut butter until smooth and creamy.

4. Mix with Cereal
   Pour mixture over Rice Krispies in a large bowl.
   Stir gently until cereal is fully coated.

5. Press into Pan
   Transfer mixture to prepared pan.
   Press down evenly (do not pack too tightly).

6. Melt the Topping
   In a microwave-safe bowl, melt chocolate chips and butterscotch chips in 30-second intervals, stirring until smooth.

7. Top the Bars
   Spread melted chocolate mixture evenly over the cereal base.

8. Set
   Let set at room temperature for 1–2 hours or refrigerate for 30 minutes.

9. Slice & Serve
   Cut into squares and enjoy!

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Tips for Perfect Scotcharoos

• Don’t overheat sugar mixture (keeps bars soft)

• Lightly butter your hands when pressing

• Store at room temperature for best texture

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Variations

• Dark chocolate twist: Use dark chocolate chips

• Extra peanut butter: Swirl peanut butter into topping

• Nut-free: Use sunflower butter

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Storage

• Airtight container at room temperature: 3–4 days

• Refrigerator: up to 1 week