Yield: 1 loaf pan of scotcheroos // Total Time: 20 min. // Disclaimer: This post includes affiliate links.
Peanut butter and honey flavored rice krispies topped with dark chocolate and butterscotch.
What are scotcheroos?
The most simple way I can define a scotcheroo to sort of establish a basis of what they are is a peanut butter rice krispy treat. But now sweeten that peanut butter with some honey and sugar, then mix it with the rice krispies, and then top it with a mixture of melted dark chocolate and butterscotch. Honestly, chocolate plus peanut butter is always dessert perfection. They’re very popular in the midwest, and while I grew up and live in Illinois, I only discovered them when I went to college in Iowa, where they were served often in the dining halls! Scotcheroos supposedly originated in Iowa and the first recipe for them was printed on the back of a Rice Krispies box in the 1960s. Not a lot is known about their origins, but we do know for sure that the “scotch” in scotcheroos comes from the use of butterscotch in them.
Scotcheroos with no corn syrup
These scotcheroos really have it all, from the crunchy peanut butter cereal, to the smooth, chocolate butterscotch topping. Your classic scotcheroos are made with corn syrup, but I like to steer clear of adding that into my bakes so we’re going with our trusty and delicious substitute of honey to sweeten up these scotcheroos. They’re also done in just 20 minutes, so if you’re craving dessert fast, I’ve got you!
Small batch scotcheroos
These scotcheroos come together in one loaf pan, making them small batch. I love making small batch recipes on this blog because they are perfect for myself and others who don’t always have a lot of people to bake for at home. If you’re looking for more scotcheroo goodness, you can double the recipe and set it all in an 8×8″ baking dish, or split it between two loaf pans.
Weigh your ingredients
I always measure my recipes in grams because it just simply is the most accurate way to bake and ensure consistent results from when I test the recipe in my home, to when you try it out in yours. Because this is a simple no-bake recipe, this is one of the exceptions where a scale won’t matter as much but if you are looking for a scale, this one is super cheap and worked well for me when I was starting out!
Just like with rice krispies treats, these scotcheroos must be handled fast once you mix the hot peanut butter mixture into the cereal as it starts to set up as soon as they’re combined!
If you want to make these dairy free, you’ll just have to leave out the butterscotch and make sure that the dark chocolate chips you’re using are dairy free as well. There doesn’t seem to be any major brands that offer vegan butterscotch chips so I do apologize for that, but these will still be super delicious without them!
Ingredients and substitutions
Creamy peanut butter: I used and recommend regular creamy peanut butter. I haven’t tested it with natural peanut butter but I don’t see why it shouldn’t work since the ingredients melt down together!
Honey: a bit of honey sweetens the scotcheroos and helps the mixture set.
Granulated sugar: we’ll use a little bit of granulated sugar for sweetness as well.
Salt: for flavor, never skip on the salt!
Rice Krispies: or your favorite crispy rice cereal. If you’re looking to make these gluten-free, there are plenty of different versions of crispy rice cereal that say gluten-free on the box! Rice Krispies are unfortunately not gluten-free.
Dark chocolate chips & butterscotch chips: I recommend dark chocolate because it provides a nice contrast to all the sweetness happening in the scotcheroo.
Vegetable oil: optional, but a little bit of vegetable or any neutral oil will help make the chocolate topping a little more glossy.
How to make scotcheroos
melt the peanut butter, honey, sugar and salt
Melt these over low heat, stirring constantly until the mixture is smooth.
set the cereal layer
Pour the mixture over the crispy rice cereal, then mix fast to coat all of the cereal. Press the cereal gently into your loaf pan.
top it with melted chocolate and butterscotch
Pour the melted chocolate and butterscotch over the cereal layer, then swirl in some melted butterscotch. Wait for the bars to set, then slice, serve, and enjoy. It’s really that easy!
Small batch scotcheroos q&a
Can I double this recipe?
Of course! You can double all the ingredients and set them in an 8×8″ baking dish, or in two loaf pans.
How to store SCOTCHEROOS
Store these in an airtight container at room temperature, they’ll keep well for 3-4 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these small batch scotcheroos?
If you made these scotcheroos I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
- 110 g honey (⅓ c.)
- 50 g granulated sugar (¼ c.)
- 105 g peanut butter (⅓ c. + 1 tbsp.)
- ¼ tsp. salt
- 2 c. crispy rice cereal
- 95 g dark chocolate chips (⅓ c. + 1 tbsp.)
- 90 g butterscotch chips (¼ c. + 2 tbsp.)
- ½ tsp. vegetable oil
- Line a 9×5" or 8×4" loaf pan with parchment paper and set aside.
- Pour the crispy rice cereal into a medium sized mixing bowl.
- Add the honey, sugar, peanut butter, and salt to a small sauce pan set over low heat. Constantly stir the mixture until all the ingredients are melted and cohesive.
- Pour the mixture over the cereal and stir quickly to coat the pieces.
- Pour the coated cereal into your prepared loaf pan and use a rubber spatula to press the mixture into an even layer in the pan.
- In a small microwave safe mixing bowl, add the dark chocolate chips, 60g (¼ c.) of butterscotch chips, and the vegetable oil. Microwave in 30 second intervals, stirring after each, until the mixture is smooth.
- In a separate small microwave safe mixing bowl, melt the remaining 30g (2 tbsp.) of butterscotch chips.
- Pour the chocolate butterscotch mixture into an even layer on top of the cereal in the loaf pan.
- Place small dollops of the melted butterscotch on top of the chocolate, then use a knife to swirl it around. Top with flaky sea salt (optional, but delicious!)
- Allow the chocolate to fully set (*you can do this quickly by placing it in the fridge for 10-15 minutes), then slice, serve, and enjoy!
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