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    Home Β» Recipes Β» Dessert

    February 27, 2019

    Best Ever Scotcheroos

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    If you live in the Midwest, chances are you’ve had a β€œscotcheroo” a time or two….and if you haven’t, ohhhhh let me tell you – you’re in for a real treat!!  Rich chocolate and butterscotch covers the creamy, crispy, peanut-buttery base layer making for the perfect quick and easy no bake dessert! These are truly the best ever scotcheroos!!

    Jump to Recipe
    Two scotcheroo bars with a piece of parchment paper between them.

    Scotcheroos are the Cadillac of Rice Krispie bars.Β  I used to love Rice Krispie treats (still do), but I’d say I make scotcheroos 10x more often.Β Β Β  Have you ever brought something to a potluck thinking β€œthis is gonna be a hit!” and been completely wrong?Β  Or put lots of time and effort into a cake or pie and brought it to an event just to have one or two pieces taken?Β 

    You will never, EVER have that issue with scotcheroos…….they are a potluck staple here in Iowa and are loved by all ages. (They're also a quick, easy, and no bake treat!)

    However, I’ll admit there are okay scotcheroos and then there are flippin’ awesome scotcheroos.  And I’ve made both….I’ve tinkered around with the recipe a bit and had a couple flops and some great successes.  However, I never kept track of what I was changing.  I’d just make a change and hope for the best.  I decided the best way to figure this out for once and for all was to do a little experiment…ehh large experiment! 😊

    Best Ever Scotcheroos ingredients including sugar, corn syrup, peanut butter and rice krispies.

    Recipe Myths

    MYTH #1:Β  Following the original recipe (boiling the corn syrup/sugar) will result in a hard scotcheroos
    MYTH #2:Β  Using name brand peanut butter will improve the taste and texture of the scotcheroo
    MYTH #3:Β  Adding butter to the sugar and corn syrup mixture will improve taste and texture of the scotcheroo

    Best Ever Scotcheroos food science experiment laid out on a cutting board.

    The Experiment

    After a little searching, I found a few different variables in Scotcheroo recipes floating around the internet.  I had a β€œcontrol,” which is the recipe that both Karo syrup and Rice Krispies has on their websites.  Then the variations were all in the base layer – I tested cooking methods, peanut butter brands, and amounts of corn syrup and peanut butter. 

    One afternoon I mixed up each of the seven variations.  I used a scale to weigh ingredients to make sure they were as precise as possible.  I then cut each test batch into small squares and brought them into work for coworkers to blind taste. 

    CONTROL RECIPE:
    Ingredients

    • 1 c sugar
    • 1 c light corn syrup
    • 1 c creamy peanut butter
    • 6 c Rice Krispie cereal
    • 1 c semi-sweet chocolate chips
    • 1 c butterscotch chips

    Directions
    Grease a 9 x 13” pan with cooking spray and set aside.Β  Over medium heat, cook the corn syrup and sugar in a large saucepan.Β  Bring the mixture to a boil and remove from the heat.Β  Stir in the peanut butter.Β  Add the cereal and stir until combined.Β  Pour the cereal mixture into prepared pan and press into place.Β  Melt the chocolate and butterscotch chips; stir; spread over base layer.Β  Cool and cut into bars.

    Experiment Variations

    EXPERIMENT VARIATIONS
    A – Control recipe, no boil
    B – Control recipe, boil
    C – Control recipe + Β½ c extra corn syrup
    D – Control recipe, but with Skippy peanut butter instead of cheap brand
    E – Control recipe + Β½ c extra peanut butter
    F – Control recipe + ΒΌ c butter in sugar/corn syrup mixture
    G – Control recipe + β…“ c extra peanut butter + β…“ c extra corn syrup

    NOTE: Unless otherwise noted, I did not bring the sugar/corn syrup mixture to a boil (as I had tested and noticed a negative affect when boiled) an used the That’s Smart brand of peanut butter

      Change Results
    A Control recipe,
    no boil
    These were good; had decent texture but were
    slightly firm
    B Control recipe,
    boil
    Although the recipe says to bring the sugar/corn syrup mixture to a boil, this was by far the worst of all the experiments.  The base layer was simply too hard and crunchy
    C Control recipe +
    Β½ c extra corn
    syrup
    These were the second favorite of the bunch.  The texture was chewy and soft, but was lacking a little bit of peanut butter flavor
    D Control recipe,
    used Skippy
    brand peanut
    butter
    Using Skippy peanut butter (rather than the That’s Smart brand) changed the flavor (not bad, just different) and made them slightly more crumbly
    E Control recipe +
    Β½ c extra peanut butter
    Slightly less dense, and a bit less β€œgooey” than a couple other top favorites
    F Control recipe +
    ΒΌ c butter in
    sugar/syrup
    mixture
    Different flavor; nobody really enjoyed this one
    G Control recipe + β…“ c extra peanut butter + β…“ c extra corn syrup This was by far the favorite!  It was soft, chewy, and had excellent peanut butter flavor.  YUM!
    scotcheroos cut into squares with their experiment numbers on them.
    scotcheroos cut into squares with a bit out of each one with their experiment numbers on them.

    Conclusions

    MYTH #1:  Following the original recipe (boiling the corn syrup/sugar) will result in a scotcheroo that is too firm..........TRUE!!  DO NOT boil the corn syrup and sugar!!!  This was the factor that seemed to have the largest impact on the end product.  It’s so important to cook the syrup mixture on low just until the sugar has dissolved.  If you see a bubble or two starting to form, pull off the burner immediately so it doesn’t start boiling.

    MYTH #2:  Using name brand peanut butter will improve the taste and texture of the Scotcheroo..........FALSE!!  The peanut butter brand doesn’t seem to have much of an impact on the finished product.

    MYTH #3:  Adding butter to the corn syrup/sugar mixture will improve taste and texture of the Scotcheroo............FALSE!!  The butter took away from the peanut butter flavor and didn’t have a large affect on the texture.

    VIDEO: How to Make the Best Ever Scotcheroos

    Should they be served at room temperature?

    Yes, they are best served at room temperature.

    Can you freeze scotcheroos?

    Yes, these cereal bars can be frozen in a freezer bag or in an airtight container. If you can't fit them in a single layer, be sure to place a piece of parchment paper between layers so they don't stick together.

    Can you use different cereal?

    Yes! Many people call these Special K Bars because they grew up using Special K cereal instead of Rice Krispies. I like them either way!

    Can you use almond butter?

    I tested this once (awhile back) and had good luck using almond butter in the peanut butter mixture (which is great for people with peanut allergies!).

    Can you use natural peanut butter?

    I don't recommend it because natural peanut butter would give a different texture that might not hold the krispy treats together well.

    Can you replace the butterscotch chips with something else?

    Sure. I love the butterscotch flavor (for me, it's part of classic scotcheroos) but you could use additional chocolate chips or replace it with peanut butter chips.

    Can you use brown sugar in place of regular sugar?

    Yes. I don't think there would be any problem with that - it'll change the flavor a bit, but not necessarily in a bad way!

    Love all things chocolate??

    Here's a couple more of my favorite chocolate-y treats!
    Chocolate Cobbler
    Oh Henry Bars
    Monster Cookie Bars

    stack of scotcheroos with parchment paper between them and a pan in the background.

    So, what's the Best Ever recipe?!! I took the learnings from my experiment and added a little vanilla to boost the flavor. Once I tried it, I knew this was THE ONE. The BEST scotcheroo recipe ever.

    Here you have it......the BEST EVER SCOTCHEROOS!

    Best Ever Scotcheroos

    kelsey
    The perfect addition to any potluck, tailgate, or party, these scotcheroos are chocolatey, peanut buttery, chewy, crispy, creamy, and simply delicious!
    5 from 14 votes
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    Prevent your screen from going to sleep.
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 24 squares
    Calories 301 kcal

    Equipment

    • 1 9x13" pan

    Ingredients
      

    • 1 cup sugar
    • 1 β…“ cups light corn syrup
    • 1 β…“ cups peanut butter
    • 1 teaspoon vanilla extract
    • 6 cups Rice Krispies
    • 1 cup chocolate chips
    • 1 cup butterscotch chips

    Instructions
     

    • Grease a 9x13" pan and set aside.
    • In a large saucepan, add the sugar and corn syrup and combine.
    • Turn the stovetop on low heat and stir until the sugar is dissolved. DO NOT let the mixture come to a boil. Once the sugar is dissolved, remove the saucepan from the heat. (If you see any bubbles begin to form, remove it immediately from the stovetop)
    • Stir in the peanut butter and vanilla
    • Stir in the Rice Krispies, being careful not to crush them, but making sure they're well-combined
    • Pour into the prepared pan and pat into place
    • In a microwave safe bowl, add the chocolate and butterscotch chips
    • Cook on high in 20 second intervals, stirring after each interval until the chocolate is melted and smooth
    • Spread over the Rice Krispie mixture and let cool before cutting into bars.....if you can wait! πŸ™‚

    Video

    https://dancearoundthekitchen.com/wp-content/uploads/2021/11/How-to-Make-Best-Ever-Scotcheroos.mp4

    Nutrition

    Serving: 1barCalories: 301kcalCarbohydrates: 45.5gProtein: 4.8gFat: 12.5gSaturated Fat: 5.5gSodium: 156mgPotassium: 93mgFiber: 1.5gSugar: 27gIron: 4mg
    Keyword chocolate, dessert, peanut butter, rice krispie, snack
    Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!
    Best Ever Scotcheroos - a no bake dessert
    Trying to take photos with a toddler.....apparently she love scotcheroos as much as her mama!
    « Sausage & Sweet Potato Hash
    Instant Pot Smoky Corn Chowder »
    15088 shares
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    about kelsey

    About Kelsey

    Combining my love for food and family is a pretty easy calculation. Almost all family gatherings include food… After all, a party without cake is just a meeting right? Read more...

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    Comments

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      Recipe Rating




    1. Sarah Mabary says

      February 28, 2019 at 6:33 am

      Love your food science approach to recipe manipulation.

      Sent from my iPad

      >

      Reply
      • dancearoundthekitchen says

        March 03, 2019 at 4:56 pm

        Thanks Sarah! It's been a blast!!

        Reply
    2. Nancy says

      February 28, 2019 at 10:40 am

      Certainly made more than my share of Scotcheroos but never tested half of this, great job!

      Reply
      • dancearoundthekitchen says

        March 03, 2019 at 4:56 pm

        Thanks Nancy!! I think my obsession with scotcheroos began while working with you in the test kitchen when we were trying them with almond butter πŸ™‚

        Reply
        • Donna says

          February 24, 2022 at 11:22 pm

          5 stars
          Now you have me curious. How did they turn out with Almond Butter? And I have Justin's Brand peanut butter, do you think that it would work in these? It's less sweet than the likes of Skippy and Jiff. I can't remember, but I think that I have to stir in the peanut oil in the Justin's. I think that I can turn it upside down though to avoid the additional oil.

          Reply
          • Donna says

            May 01, 2022 at 6:17 pm

            5 stars
            Try turning the jar of peanut butter upside down so that the oil rises to bottom of the jar. I don't think that it will work out too well if you stir the oil into it. You should be able to use the peanut butter after the oil separates from it though. It'll just be a little thicker than Jiff or Skippy.

            Reply
    3. Laura Liechty says

      March 01, 2019 at 5:39 am

      Love this!! I’ve always felt mine were too hard of texture.. thanks for testing this out; I look forward to trying your new recipe!

      Reply
      • dancearoundthekitchen says

        March 03, 2019 at 4:55 pm

        I feel like my scotcheroos always varied....sometimes they are good and sometimes they were just meh. So, I'm glad I did this little experiment so I will never ever have "meh" scotcheroos again! πŸ™‚

        Reply
    4. Mary Neumann says

      March 11, 2019 at 12:03 pm

      Hi Kelsey, I wanted to stop by and thank you for sharing your Scotcheroos recipe with all of us at Weekend Potluck! Thanks for testing and perfecting! We hope to see you again this Friday, sharing more of your awesome creations in the kitchen. Have a great week!

      Reply
      • dancearoundthekitchen says

        March 11, 2019 at 1:06 pm

        Hi Mary! I'll be back, for sure. It's so fun seeing all of the posts on Weekend Potluck, so thank YOU for organizing it! πŸ™‚

        Reply
    5. Jennifer Osterholt says

      March 15, 2019 at 7:15 pm

      I love the testing and methodology that you've used here. I've eaten a few scotcheroos, but I've never tried so many variations. Can't wait to try your recipe!

      Reply
    6. Karly says

      March 27, 2019 at 10:56 am

      First of all this is amazing! I really need to do a little experimenting too with something sweet and delicious. Will definitely be making "G" in the future!

      Reply
      • Kelsey says

        March 27, 2019 at 11:24 am

        I had so much fun with this post. Brought me back to my Sensory Scientist days working with several variations of a product....gotta love science! πŸ™‚ Thanks so much for following along, Karly!

        Reply
    7. linda says

      January 20, 2020 at 12:34 pm

      I'll try your recipe, but I always use butter and BROWN sugar
      The best way to make them BY FAR is by using Rice Chex instead of rice krispies

      Reply
      • Kelsey says

        January 21, 2020 at 11:37 am

        I've never heard of using brown sugar instead of white....will have to give that a try sometime!! You'll have to let me know what you think of this recipe! πŸ™‚

        Reply
    8. ErikaMC says

      February 12, 2020 at 10:51 am

      Have you ever tried them with Special K cereal? I've never made them myself but that's how my mom always made them (I'm guessing the recipe is similar). Either way you can't go wrong with chocolate and peanut butter.

      Reply
      • Kelsey says

        February 12, 2020 at 8:44 pm

        My mother-in-law makes something very similar with Special K! SO delicious.....I'll have to try it with this recipe sometime. And I agree - you just can't go wrong with chocolate and peanut butter!!! πŸ™‚

        Reply
    9. Donna Beem says

      February 22, 2020 at 1:15 pm

      Thank you so much for sharing this recipe! I love peanut butter and especially chocolate! I eat rice krispies and have never tried it with the peanut butter and chocolate. Thanks also for showing all the different ways they can be made and issues that happen! It's a great help for cooks to see the good, bad and or ugly problems that can happen with recipes! Thanks again and God bless!

      Reply
      • Kelsey says

        February 25, 2020 at 3:27 pm

        Hi Donna!! Scotcheroos are definitely a classic Midwest/Iowa dessert - one that I just can't say no to! πŸ™‚ This was a fun post to put together and I'm so glad to hear that you enjoyed it. When you get a chance to make the recipe, you'll have to let me know what you think!! -Kelsey

        Reply
    10. Sandra says

      March 15, 2020 at 11:05 am

      5 stars
      Thank you for taking the time to note all the variations to find the perfect Scotcheroos. The boiling method would bring the sweetener to a candy state. No bueno like you said! Running to the store for Rice Krispies to make these for my son. Those little hands are precious!

      Reply
      • Kelsey says

        March 15, 2020 at 4:36 pm

        Well, it was certainly a fun experiment to do! πŸ™‚ I hope you and your son will love these as much as we do!!

        Reply
    11. Deb Clark says

      March 16, 2020 at 7:50 am

      5 stars
      Embarrassed to say I've never had a Scotcheroo! Obviously that needs to change STAT. I look forward to trying this recipe!

      Reply
    12. MICHAELA KENKEL says

      March 16, 2020 at 10:11 am

      5 stars
      This is some serious dedication to the Scotcharoo! Being from Nebraska, I have had good ones and mediocre ones in my day. I had to put your recipe to the test - and it passed with flying colors!! #FamilyApproved Thanks!

      Reply
    13. Julie Menghini says

      March 17, 2020 at 8:18 pm

      5 stars
      This recipe is amazing. I take it to work and everyone thinks I'm a genius. Thank you so much for making me look good and for a delicious recipe that we all love!

      Reply
    14. Nikki says

      March 19, 2020 at 9:41 am

      5 stars
      Boy did you do some experimenting! And no I have the perfect recipe to follow! My hubby and son love all things peanut butter and these were a big hit! Thank for an amazing recipe!

      Reply
    15. Rose says

      March 26, 2020 at 9:04 pm

      I would like to send this in the mail. How long do these stay fresh?

      Reply
      • Kelsey says

        March 27, 2020 at 11:44 am

        Hi Rose! I think if you packaged them really well (in a tightly sealed Ziploc bag), they'd be good for 5-7 days!

        Reply
    16. Neil says

      April 30, 2020 at 5:00 pm

      I just tried the original recipe for the first time and thought they came out too hard and chewy, so I did some Googling to see if anyone had tested any variations to improve the texture. Found your post and BINGO, questions answered! Just wondering if you've ever tried using dark corn syrup instead of light? Or instead of increasing the corn syrup, adding a tablespoon or two of water might might also soften the texture in a similar way?

      Reply
      • Kelsey says

        May 01, 2020 at 9:27 am

        I'm so glad you landed on my page to check out the variations I've tried! The biggest factor in my experiment was definitely the boiling of the sugar/syrup mixture. I've never tried using dark corn syrup, however I'd guess it would be the same in texture and would give a robust, molasses-y flavor. I consider light and dark corn syrup pretty interchangeable, if you're okay with a molasses flavor. Water is worth a try, but my concern would be making the cereal a bit soggy. If you end up trying either of these ideas, I'd love to hear how they go!!

        Reply
    17. Pam Ruggirello says

      May 18, 2020 at 6:52 pm

      5 stars
      I have made these and I want to thank you for your thorough investigation of these Scotcheroos! I was curious about the boiling of the sugar/corn syrup. I need to make these gluten free, and I also cannot eat chocolate! If I don’t have gluten-free Rice Krispies, I have found that plain Cheerios work very well. I also just use the butterscotch chips, melt them, and drizzle over the bars. Yummy!

      Reply
      • Kelsey says

        May 19, 2020 at 2:44 pm

        That's a great idea to use the Cheerios if you don't have GF Rice Krispies on hand!! Glad you enjoyed reading through this! πŸ™‚
        -Kelsey

        Reply
      • Emmy says

        February 08, 2021 at 9:50 pm

        Do you think these be okay to freeze?

        Reply
        • Kelsey says

          February 15, 2021 at 9:35 am

          Yes!!! I love having a stash of these in the freezer to thaw out when I'm craving something sweet! πŸ™‚

          Reply
    18. Stefanie says

      October 08, 2020 at 6:12 am

      Love your scientific breakdown and the pictures! Fantastic. Never heard of this treat while living in Boston but sure love rice crispy treats. Thank you for sharing! Now I’ll have to see what ingredients/brands I can find in Germany and compare the outcomes with your pics πŸ™‚

      Reply
      • Kelsey says

        October 08, 2020 at 9:10 am

        Hi Stefanie!! I'm so glad you enjoyed the post. You'll have to let me know if you're able to find the ingredients to make these in Germany - I hope you love them!! πŸ™‚

        Reply
    19. MissMori says

      October 08, 2020 at 8:42 pm

      You picture vanilla being added and state when to add it in the recipe, maybe I'm blind, but I don't see how much vanilla to add.

      Reply
      • Kelsey says

        October 09, 2020 at 3:53 pm

        Hi Mori - Hmmm I'm not sure why you're not seeing it in the recipe! I can see it on my end. Either way, it's 1 tsp πŸ™‚

        Reply
    20. Heather says

      November 19, 2020 at 5:08 pm

      I have been making these for years and ALWAYS bring my corn syrup and sugar to a boil. Remove from heat once the sugar is dissolved. I use the 1 cup, 1 cup and 1 cup recipe with less rice Krispies so they're ooey gooey! I also use milk chocolate chips and Nestle butterscotch chips. I have soooo many compliments on these and am asked to have them to every event! My absolute favorite dessert!!

      Reply
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