Desserts, Recipes

Scotcheroos – Soft & Chewy No-Bake Dessert

Scotcheroos are a soft and chewy, no-bake dessert featuring chocolate, peanut butter, butterscotch, and Rice Krispies. They’re absolutely delicious!

Soft, Chewy No-Bake Scotcheroos

I’m going to be honest here for a minute — No-Bake desserts have never been my favorite treats to make. I’ve always preferred to do things the hard way — and it usually pays off.

However, between working full-time, the blog, and taking care of my family, I don’t always have time to make treats the way I like to for bake sales that we donate to. I gave in and decided to make a batch of scotcheroos to test out on my boys. The pan was gone within an hour!

We experimented with two recipes before deciding which one was the best. For the first, we thought we would try to make scotcheroos with corn flakes. For me, they weren’t quite the crunch I was looking for. The second recipe (which is featured here) uses Rice Krispies.

Tips & Tools for the BEST Scotcheroos!

  • Use an 8″ x 8″ baking pan and line with parchment paper to form your treats.
  • Don’t overcook the sugar mixture. This will make your dessert hard.
  • I prefer to let my treats set at room temp. They’re easier to cut to eat!
  • Use high-quality butterscotch & chocolate chips. They melt easier. If you’re having trouble getting yours to melt, add a small spoonful of coconut oil and mix well.
  • To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
  • For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.
  • If you’re not fond of using corn syrup, replace with honey! The scotcheroos will still be plenty sweet!

Ingredients You’ll Need for Scotcheroos:

  • Granulated Sugar
  • Corn Syrup, Light or Dark OR Real Honey
  • Creamy Peanut Butter
  • Rice Krispies
  • Semisweet Chocolate Chips
  • Butterscotch Chips

How to Make the Best Scotcheroos:

Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.

Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil. 

Stir in peanut butter and remove from heat. Set aside.

Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.

Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.

In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.

Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.

Remove from refrigerator and slice into 9 sections before serving. Enjoy!

Scotcheroos with a bite missing.
Scotcheroos

No Bake Scotcheroos

Yield: 9 Servings
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

Scotcheroos are a soft and chewy, no-bake dessert featuring chocolate, peanut butter, butterscotch, and Rice Krispies. They're absolutely delicious!

Ingredients

  • 1 c. granulated sugar
  • 1 c. corn syrup, light or dark OR 1 c. real honey
  • 1 c. creamy peanut butter
  • 6 c. Rice Krispies
  • 1 c. semisweet chocolate chips
  • 1 c. butterscotch chips

Instructions

1.   Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.



2.   Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil. 



3.   Stir in peanut butter and remove from heat. Set aside.



4.   Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.



5.   Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.



6.  In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.



7.   Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.



8.   Remove from refrigerator and slice into 9 sections before
serving. Enjoy!



Notes

To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.



For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.



Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 281mgCarbohydrates: 100gFiber: 3gSugar: 79gProtein: 9g

This data was provided and calculated by Nutritionix on 12/12/2019

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