Chocolate Scotcheroos

Chocolate Scotcheroos

220

"A very sweet bar cookie that can be made with Special K™ or crispy rice cereal."
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Ingredients

45 m servings 117 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Butter a 9x13 inch baking pan.
  2. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
  3. In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

220
  1. 307 Ratings

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Most helpful positive review

This recipe is super! I have been making this one for years. When you press the cereal mixture into pan, use a flat metal lasagna spatula sprayed lightly with cooking spray and press mixture d...

Most helpful critical review

This is a decent start for this dessert but I think the following changes make the bars gooey-er (softer and chewier) and the "frosting" to bar ratio more proportionate: For the Bar: ~Use 2 c. o...

This recipe is super! I have been making this one for years. When you press the cereal mixture into pan, use a flat metal lasagna spatula sprayed lightly with cooking spray and press mixture d...

I have been making this recipe for years. It is extremely sweet! I only gave it 4 stars because my recipe differs just a bit. I use 1-1/2 cups peanut butter which makes it far less hard. For...

Exactly what I was looking for!! Be careful not to cook the syrup & sugar any longer than just reaching a rollign boil though -- they get HARD if yo ulet it boil too long. I had walked away to...

I use 1 1/2 c of peanut butter, add 2 tsp of vanilla as I stir in the peanut butter, and use 10 c of Special K. On a tip from my grandma, I used 12 oz of chocolate chips and 12 oz of butterscotc...

Delicious! I was paranoid about letting the corn syrup mixture boil too long, so I didn't even let it reach a rolling boil. As soon as it started to boil, I removed it from the stove and added...

These bars are spectacular. The first time I made them, I pressed them in the pan too hard and it was torture to cut them! Make sure to lightly press so that they're easier to cut. Great reci...

These are an old family favorite and super easy but DO NOT let the corn syrup come to a bubbling all-over boil. That's what makes them hard! Just let the sugar melt with tiny bubbles around the ...

This is my favorite desert bar recipe! I found that melting the chips in a double boiler results in a smoother topping than melting them in the microwave.

This is a decent start for this dessert but I think the following changes make the bars gooey-er (softer and chewier) and the "frosting" to bar ratio more proportionate: For the Bar: ~Use 2 c. o...