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"Scotcheroos are a staple treat throughout the Midwest, particularly in Iowa. They were originally printed on the back of a box of Rice Krispies cereal in the mid-1960s, and the recipe “took off” from the start, and they've remained wildly popular through the decades. It consists of a cookie-like base (made from crispy rice cereal and peanut butter) that’s topped with a classic combo of melted chocolate and melted butterscotch that creates a heavenly finish for these exceptionally delicious (and addicting!) bar cookies."

Original recipe yields 24 servings


  • Serving Size: 1 (59.5 g)
  • Calories 250.6
  • Total Fat - 16.7 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 21.6 mg
  • Sodium - 194.1 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 15.8 g
  • Protein - 4.3 g
  • Calcium - 10.7 mg
  • Iron - 1 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step 1

Butter a 9x13-inch pan dish; set baking dish aside.

Step 2

In a large saucepan, heat the sugar and corn syrup over low heat until sugar the sugar is dissolved, stirring frequently. DO NOT let the mixture come to a boil. Once the sugar is dissolved, remove the saucepan from the heat. (If you see any bubbles begin to form, remove it immediately from the stovetop.)

Step 3

Stir peanut butter and vanilla into the sugar mixture.

Step 4

Stir in the Rice Krispies, being careful not to crush them, but making sure they're well incorporated into the peanut butter mixture. Pour into the prepared pan and pat into place and smooth the top (with wooden spoon or rubber spatula) to form an even layer.

Step 5

In a microwave-safe bowl, heat the chocolate and butterscotch chips together on High power at 20 second intervals, stirring after each interval, until the chips are melted and smooth. Pour the melted chocolate mixture over the base layer, and set aside until cooled.

Step 6

Once cooled, slice into 24 bars.

Tips & Variations

No special items needed.