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If you grew up in the Midwest, there’s a very good chance Scotcheroos showed up at nearly every potluck, church gathering, and school function. They’re nostalgic in the best way — chewy, chocolatey, peanut buttery, and almost impossible to stop at just one.
What makes these bars truly special is how effortlessly they come together. No oven, minimal ingredients, and a payoff that tastes like you spent far more time in the kitchen than you actually did.
If you love easy desserts that always disappear fast, you’ll also want to try our Classic No Bake Cookies, No Bake Birds Nest Cookies or our Soft & Chewy Rice Krispie Treats. While you’re there, go ahead and indulge in our other No Bake Dessert recipes! Browse all of our Dessert Recipes for more crowd-pleasing favorites.
Why You’ll Love This Recipe
- No baking required — perfect for warm months or busy days
- Ready in about 15 minutes
- Great for feeding a crowd
- Freezer-friendly
- Classic flavor everyone recognizes
These are the kinds of treats people spot across the room and immediately head toward.
Ingredients
Simple pantry staples are all you need:
- Granulated sugar
- Light corn syrup
- Creamy peanut butter
- Vanilla extract
- Crispy rice cereal
- Semi-sweet chocolate chips
- Butterscotch chips
The magic is in the balance — sweet but not overwhelming, chewy without being sticky, and topped with that perfectly smooth chocolate layer.
Equipment Needed
Large Saucepan – Allows the sugar mixture to heat evenly without scorching.
Silicone Spatula – Ideal for folding the cereal gently so it stays light and chewy.
9×13 Baking Dish – Produces that classic Scotcheroo thickness everyone expects.
Parchment Paper – Makes removal effortless and prevents sticking.
How to Make Scotcheroos
The key to exceptional Scotcheroos is controlling heat. When sugar and corn syrup are warmed just until dissolved — not boiled — the bars stay soft instead of turning firm or brittle.
Once the peanut butter is stirred in, the mixture becomes silky and coats the cereal beautifully without crushing it. Pressing the mixture lightly into the pan preserves that signature chew.
For the topping, melting the chocolate and butterscotch together creates a balanced flavor that keeps the bars from tasting overly sweet while delivering that classic glossy finish.
Patience matters here — letting the topping set fully ensures clean, bakery-style slices.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintClassic Scotcheroos (No Bake Peanut Butter Chocolate Bars)
These Classic Scotcheroos are soft, chewy no-bake bars made with peanut butter, crispy rice cereal, and a smooth chocolate-butterscotch topping. They come together quickly and are perfect for potlucks, bake sales, holidays, or an easy family dessert.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 24 bars
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
- 1 cup granulated sugar
- 1 ⅓ cups light corn syrup
- 1 ⅓ cups creamy peanut butter
- 1 tsp vanilla extract
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
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Lightly grease a 9×13 baking dish or line with parchment paper.
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In a large saucepan over medium-low heat, stir together the sugar and corn syrup until the sugar dissolves and the mixture is smooth. Do not allow it to boil — this keeps the bars soft instead of hard.
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Remove from heat and immediately stir in the peanut butter and vanilla until fully melted and creamy.
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Add the crispy rice cereal and gently fold until evenly coated.
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Transfer the mixture to the prepared pan and press lightly into an even layer. Avoid packing it down firmly.
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In a microwave-safe bowl, melt the chocolate chips and butterscotch chips in 30-second intervals, stirring between each until smooth.
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Pour the melted topping over the bars and spread evenly.
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Let set at room temperature until the topping firms, then slice into bars and serve.
Notes
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Do not boil the sugar mixture. Even brief boiling can create hard bars.
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Use commercial creamy peanut butter for best structure — natural peanut butter can separate.
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Press the cereal mixture gently to keep the texture light and chewy.
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For clean cuts, let the chocolate fully set before slicing.
Tips for Success
- Do not boil the sugar mixture. Even brief boiling can create hard bars.
- Use commercial creamy peanut butter for best structure. Natural varieties can separate.
- Press gently — packing the mixture down leads to dense bars.
- Allow the topping to fully set before slicing for clean edges.
Storage & Reheating
Store:
Keep Scotcheroos in an airtight container at room temperature for up to 4 days.
Freeze:
Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Avoid refrigeration when possible — it can dry them out and harden the texture.
Frequently Asked Questions
Why are my Scotcheroos hard?
The sugar mixture likely boiled. Heating just until dissolved keeps them soft.
Can I skip the butterscotch?
You can substitute more chocolate chips, but the traditional flavor comes from the chocolate-butterscotch combination.
Can I make these ahead for a party?
Absolutely — they’re even better the next day once fully set.
Variations & Serving Ideas
- Sprinkle flaky sea salt over the chocolate before it sets for a bakery-style finish.
- Cut into mini squares for dessert trays.
- Drizzle with melted peanut butter for a decorative touch.
Serve them alongside other easy favorites like our No Bake Cookies or explore more Dessert Recipes when you need reliable crowd-pleasers.
Final Thoughts
There’s something timeless about recipes like this — simple ingredients, dependable results, and flavors that instantly feel familiar.
Whether you’re making these for a gathering or just stocking the kitchen with something sweet, Scotcheroos are one of those recipes you’ll find yourself returning to again and again.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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