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READY IN 45 mins

Chocolate Scotcheroos

Read Reviews (203)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 - 9x13 inch pan Change Servings

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter

6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

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Directions

Butter a 9x13 inch baking pan.
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.
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.

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PREP 20 mins
COOK 5 mins
READY IN 45 mins

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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 down firmly. Another good tip is to spray cooking spray into measuring cup for adding corn syrup! It slides right out! Also, line measuring cup for peanut butter with plastic wrap and there is no mess!

—meliss

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Most Helpful Critical Review

Jan 04, 2012

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. of peanut butter ~Add additional corn syrup as needed because the extra peanut butter can dry out the bar For the "Frosting": ~Use 2 c. of chocolate chips ~Use 2 c. of butterscotch chips ~Use 1 c. of peanut butter (this will improve the peanut butter taste even more and help make microwave melting easier)

—Miranda's Test Kitchen

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276 Ratings

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Feb 17, 2008

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 the topping, 2 cups chocolate chips and 2 cups butterscotch chips (doubling this recipe). Makes a nice thick topping! Make sure you use a double boiler for melting as the butterscotch chips just don't melt very well in the microwave. Very good but try my version!

—BROSNANFAN

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Dec 20, 2004

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 answer the phone and the first batch I made were like ROCKS!!

—REDFRECKLEMOM

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Dec 26, 2006

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 the peanut butter. It's perfect. Not too chewy and definitely not too hard. I'm having a hard time saving some for my kids to eat!

—desertchef

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Oct 04, 2007

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 butterscotch chips. With those changes these are my favorite bars ever!

—wilco

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Jun 11, 2006

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 recipe!

—Breckan

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Aug 29, 2002

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.

—HEIDI FUCHS

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Nutrition

Calories
117 kcal
6%

Carbohydrates
18 g
6%

Cholesterol
0 mg
0%

Fat
4.8 g
7%

Fiber
0.6 g
2%

Protein
1.7 g
3%

Sodium
60 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Scotcheroos

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 117
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 2.1g 10 %
Cholesterol 0mg 0 %
Sodium 60mg 2 %
Potassium 58mg 2 %
Total Carbohydrates 18g 6 %
Dietary Fiber 0.6g 2 %
Protein 1.7g 3 %
Sugars 10.9g
Vitamin A 2 %
Vitamin C 4 %
Calcium < 1 %
Iron 14 %
** Thiamin 7 %
Niacin 16 %
** Vitamin B6 6 %
** Magnesium 5 %
** Folate 14 %

* 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.