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These Scotcheroo Bites have all the aspects of the classic no-bake treat in “mini” form! They’re perfectly chewy and topped with plenty of chocolate for the ultimate sweet snack!
My Best Ever Scotcheroos have become a staple recipe on Dance Around the Kitchen…and for good reason!! They’re well-tested (seriously, I tested 8 different versions) and are the perfect chewy texture everyone wants in the classic midwest treat! I tweaked the recipe just a bit to make these bite-sized yummies just right!
Why You’ll Love These
- Everyone loves a “mini” dessert and these bite-sized version of scotcheroos is no different!
- No need to bring a knife and spatula to serve them at events – just grab & go!
- Make them as small or large as you’d like! Anything from bite-sized morsels to big ‘ol cookies!
- Customize them with sprinkles or mini M&M’s for a fun treat kids love!
Ingredients Needed
- White Sugar
- Corn Syrup – Light or dark corn syrup will work.
- Creamy Peanut Butter – Any standard creamy peanut butter will work, but I don’t recommend using the natural peanut butter (which tends to separate in the jar)
- Vanilla Extract – Optional, but adds more flavor.
- Rice Krispies – Or an off-brand of crispy rice cereal.
- Chocolate Chips – I recommend semi-sweet or dark chocolate chips to balance the sweetness.
- Butterscotch Chips – If you don’t have any butterscotch chips, you can use peanut butter chips or use additional chocolate chips.
How to Make Scotcheroo Bites
Start by preparing the pan you plan to use. You can use a lightly greased mini muffin tin (I find it easiest with a silicone mini muffin tin, which doesn’t need greased) or a parchment-lined baking sheet. I also like to measure out the peanut butter and Rice Krispies so they’re ready to add.
Add the sugar and corn syrup to a large saucepan. Stir together and cook over low heat until the sugar dissolves, stirring frequently. The most important thing in the whole recipe is this: DO NOT LET THIS MIXTURE BOIL! (Boiling will give you hard, crunchy scotcheroos!)
Once the sugar is dissolved, remove from the heat and stir in the vanilla and peanut butter.
Once smooth, add the cereal and stir gently until the Rice Krispies are all coated.
Use a cookie scoop to transfer the mixture onto a baking sheet or into mini muffin cups. I typically use a size 40 scoop.
Melt together the chocolate and butterscotch chips and spoon a little bit on top of each bite. If you want to add sprinkles or M&M’s, do so right away while the chocolate is wet.
Let them cool completely and enjoy!!!
If you’ve ever made my Best Ever Scotcheroos, you know they really ARE the best! For these bites, I kept the recipe very similar, but decreased the peanut butter and corn syrup ever so slightly in order for them to stay in tact and easy to store!
Storage Instructions
Once the chocolate topping has hardened, you can store these in a resealable baggie or in an airtight container. I recommend keeping them at room temperature vs refrigerating them.
You can also freeze these for up to 3 months – they keep beautifully!
Ingredient Substitutions
I often get asked if there’s a good substitution for the corn syrup or peanut butter in my scotcheroo recipe, so I’ll give you my answers below!
- Corn Syrup – You can use light or dark corn syrup (also known as glucose syrup in other countries) for this (I typically use light). But if you don’t have or don’t want to use corn syrup, I’ve had good luck subbing half of the syrup with honey. Please note it will alter the flavor and bring more sweetness than corn syrup.
- Peanut Butter – Though I’ve never made these with anything but peanut butter, I’ve had others mention they turn out really well with creamy almond butter and/or Biscoff spread.
- Rice Krispies – You can use Rice Chex (makes them more like my Chex Bars!) or Special K cereal in place of the Rice Krispies.
Other No-Bake Treats To Try
- Loaded Scotcheroos
- Cereal Treats
- Peanut Butter Marshmallow Treats
- Chocolate Rice Krispie Treats
- No Bake S’mores Bars
- Chocolate Peanut Clusters
- No Bake Peanut Butter Treats
Scotcheroo Bites
Equipment
- 1 mini muffin pan OR cookie sheet
Ingredients
- 1 cup sugar
- 1 1/4 cups light corn syrup
- 1 1/4 cups peanut butter
- 1/2 teaspoon vanilla extract
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Line a cookie sheet with parchment paper (or lightly grease a mini muffin tin) and set aside.
- In a large saucepan, add the sugar and corn syrup and combine.1 cup sugar, 1 1/4 cups light corn syrup
- Turn the stovetop on low heat and stir until the sugar dissolves. DO NOT let the mixture 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.1 1/4 cups peanut butter, 1/2 teaspoon vanilla extract
- Stir in the Rice Krispies, being careful not to crush them, but making sure they're well-combined.6 cups Rice Krispies
- Using a cookie scoop, scoop the mixture onto the prepared pan in small ground "bites." Or, you can scoop it into a mini muffin pan and press down gently to fill the tin.
- In a microwave safe bowl, add the chocolate and butterscotch chips1 cup semisweet chocolate chips, 1 cup butterscotch chips
- Cook on high in 30-second intervals, stirring after each interval until the chocolate is melted and smooth.
- Spread a little bit of the chocolate mixture over the bites and let cool.
Kelsey, I haven’t made these yet, but I gave them 5 stars because I know they will be heavenly. My question is: I love caramel and I wondered if I might add 1/2 cup of butterscotch chips and 1/2 cup caramel chips instead of the 1 cup of butterscotch chips? That’s the only thing I would change if you thought this would be good. Thank you for sharing your recipes.
I think that would be yummy! I hope you enjoy them!! 🙂 ~Kelsey