Best Ever Scotcheroos

4.87 from 52 votes

The perfect addition to any potluck, tailgate, or party, these scotcheroos are chocolatey, peanut buttery, chewy, crispy, creamy, and simply delicious!

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Keyword: chocolate, dessert, peanut butter, rice krispie, snack

Servings: squares

Calories: 301kcal

Author: Kelsey Byrnes

Equipment

1 9x13" pan

Ingredients

1 cup sugar
1 1/3 cups light corn syrup
1 1/3 cups peanut butter
1 teaspoon vanilla extract
6 cups Rice Krispies
1 cup semisweet chocolate chips
1 cup butterscotch chips

Instructions

Coat a 9x13-inch pan with nonstick cooking spray; set aside.
In a large saucepan, add the sugar and corn syrup and combine.
1 cup sugar, 1 1/3 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 1/3 cups peanut butter, 1 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
Pour into the prepared pan and pat into place.
In a microwave safe bowl, add the chocolate and butterscotch chips.
1 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 over the Rice Krispie mixture and let cool before cutting into bars.....if you can wait! :)

Video

Notes

Top Tips for Scotcheroo Success!

Do NOT boil the sugar/corn syrup mixture.
Don't skimp on the corn syrup or the peanut butter. That's part of what makes this recipe SO good!
Melt the chocolate chips and butterscotch chips at low heat to prevent them from seizing up (aka burning the chocolate). Melting low and slow will ensure shiny chocolate (vs dull-looking, grainy chocolate).

Nutrition