Chocolate Peanut Butter Scotcheroos

Chocolate Peanut Butter Scotcheroos are the ultimate no-bake dessert bar. With a chewy peanut butter and crispy rice cereal base topped with a rich layer of chocolate and butterscotch, they’re a sweet treat everyone will love. Perfect for holidays, parties, or everyday cravings, these bars are quick to make and always disappear fast.

Course Dessert

Cuisine American

Keyword butterscotch, chocolate, peanut butter, rice krispies treats

Prep Time 20

Total Time 20

Servings

Calories 395kcal

Ingredients

1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups crisp rice cereal (Rice Krispies)
1 ½ cups semisweet or milk chocolate chips
1 cup butterscotch chips
Sprinkles for garnish
Flaky sea salt optional for garnish

Instructions

Line a 13x9-inch pan with parchment paper, letting some hang over the edges for easy lifting. Lightly coat the paper with baking spray and set aside.
In a medium saucepan, stir together the sugar and corn syrup over medium heat. Cook just until the sugar has dissolved, stirring continuously, about three to four minutes. (Do not boil.) Remove from the heat and immediately stir in the peanut butter until smooth.
Place the cereal in a large mixing bowl. Pour the warm peanut butter mixture over top and stir until coated. Scoop the mixture into your prepared pan and press it down into an even layer.
Add the chocolate chips and butterscotch chips to a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until completely melted and smooth. Spread the melted chocolate mixture evenly over the cereal layer. If you like, sprinkle the top with colorful sprinkles and a pinch of flaky sea salt.
Let the bars sit at room temperature until the topping is firm, about two hours. (Place in the refrigerator to speed up the process.) Once set, lift from the pan using the parchment, cut into squares, and enjoy.

Nutrition