These Best No-Bake Scotcheroos are a dreamy combination of chewy, crunchy, and irresistibly sweet. With a base of crispy rice cereal and gooey peanut butter, topped with a luscious layer of melted chocolate and butterscotch, every bite is pure bliss.
Perfect for satisfying your sweet tooth without turning on the oven, this treat comes together in just 30 minutes of prep time. Let it chill for 2 hours, and you’ll have a dessert that’s as easy to make as it is delicious to devour.
The contrast of textures—from the crisp cereal to the smooth, velvety topping—creates a symphony of flavors that’s hard to resist. Whether you’re whipping them up for a party or a cozy night in, these Scotcheroos are guaranteed to be a hit.
Their rich, indulgent taste and effortless preparation make them a go-to recipe for any occasion. In just 2.5 hours, you’ll have a treat that’s as impressive as it is simple to create.
Ingredients for the Best No-Bake Scotcheroos
- Rice Crispy Base:
- 6 cups (6 ⅓ oz/180 g) crispy rice cereal
- 1 cup (8 oz/225 g) granulated sugar
- 1 cup (8 oz/225 g) creamy peanut butter (use natural peanut butter for a healthier option)
- 1 cup (10 oz/283 g) light corn syrup (substitute with honey or maple syrup if preferred)
- ¼ teaspoon salt
- Chocolate Topping:
- 1½ cups (9 oz/255 g) milk chocolate, chopped (or use chocolate chips for convenience)
- 1 cup (6 oz/170 g) plus ½ cups (3 oz /85 g) butterscotch chips, divided
Step-by-Step Instructions
- Prepare the Pan: Line a 9×13 inch (23×33 cm) pan with parchment paper and set aside.
- Mix the Cereal: Place the rice cereal in a large bowl.
- Make the Syrup: In a small saucepan over medium-low heat, warm the sugar, peanut butter, corn syrup, and salt until liquefied and the sugar has melted. Stir frequently to prevent burning.
- Combine and Press: Immediately pour the syrup over the cereal and stir to evenly coat. Press the mixture evenly into your prepared pan using a spatula or your hands (lightly greased to prevent sticking).
- Melt the Chocolate Topping: Melt the chocolate and 1 cup (6 oz/170 g) of the butterscotch chips in the top of a double boiler over simmering water or gently in the microwave. Stir until smooth.
- Spread the Topping: Spread the melted chocolate mixture evenly over the top of the crispy rice base.
- Add Butterscotch Drizzle: Melt the remaining ½ cup (3 oz/85 g) of butterscotch chips, then drizzle this over the chocolate topping. Use a toothpick to drag the butterscotch through the chocolate, creating a decorative pattern.
- Chill and Set: Let the scotcheroos set for at least 2 hours at room temperature or in the refrigerator until the chocolate has completely hardened.
- Cut and Serve: Once set, cut into 24 portions. Store in an airtight container at room temperature for up to 5 days.
Creative Topping Twists
While the classic chocolate and butterscotch combo is a winner, feel free to experiment with other toppings! Try dark chocolate for a richer flavor, or swap butterscotch chips for white chocolate or peanut butter chips. For a festive touch, sprinkle crushed nuts, mini marshmallows, or colorful sprinkles on top before the chocolate sets.
Perfect Portions for Any Occasion
These Scotcheroos are ideal for parties, potlucks, or even as a sweet lunchbox treat. Cut them into smaller squares for bite-sized snacks or larger bars for a satisfying dessert. For a polished presentation, wrap individual pieces in parchment paper and tie with a ribbon for a homemade gift.
Storage Tips for Freshness
Store your Scotcheroos in an airtight container at room temperature for up to 5 days. If you live in a warm climate, consider refrigerating them to keep the chocolate firm. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Hacks
Short on time? Use pre-chopped chocolate or chocolate chips to skip the chopping step. You can also melt the chocolate and butterscotch chips together in the microwave in 30-second intervals, stirring in between, for quicker results. If you’re in a rush, pop the pan in the fridge to speed up the setting process.
Common Questions Answered
Wondering if you can use natural peanut butter? Yes, but it may make the base slightly softer. For a nut-free version, swap peanut butter with sunflower seed butter. If your syrup mixture hardens too quickly, gently reheat it to make it easier to mix with the cereal. And don’t worry if the chocolate topping isn’t perfectly smooth—it adds to the homemade charm!
Best No-Bake Scotcheroos Recipe
Ingredients
Rice Crispy Base
- 6 cups crispy rice cereal
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- ¼ teaspoon salt
Chocolate Topping
- 1½ cups milk chocolate, chopped
- 1 cup butterscotch chips
- ½ cups butterscotch chips
Instructions
- Line a 9×13 inch (23×33 cm) pan with parchment paper and set aside.
- Place the rice cereal in a large bowl.
- In a small saucepan over medium-low heat, warm the sugar, peanut butter, corn syrup and salt until liquefied and the sugar has melted.
- Immediately pour the syrup over the cereal and stir to evenly coat. Press evenly into your prepared pan.
- Melt the chocolate and 1 cup (6 oz/170 g) of the butterscotch chips in the top of a double boiler over simmering water or gently in the microwave.
- Spread the chocolate evenly over the top of the crispy rice.
- Melt the remaining butterscotch chips, then drizzle this over the chocolate topping. Take a toothpick and drag the butterscotch through the chocolate to create a decorative pattern.
- Let set for at least 2 hours until the chocolate has completely hardened before cutting into 24 portions.
- Store in an airtight container at room temperature for up to 5 days.
