Yield: 1 loaf pan of scotcheroos // Total Time: 20 min. // Disclaimer: This post includes affiliate links.
Peanut butter- and honey-flavored crispy rice bars finished with dark chocolate and butterscotch.
What are scotcheroos?
Scotcheroos are a peanut butter rice krispie treat made sweeter with honey and sugar, then topped with a layer of melted dark chocolate and butterscotch. The combination of chocolate and peanut butter is a classic for a reason: rich, nutty, and satisfying. These bars are especially popular in the Midwest. The name “scotcheroo” comes from the use of butterscotch in the topping.
Scotcheroos with no corn syrup
Traditional scotcheroos often use corn syrup, but this version swaps it for honey to keep the recipe simple and more natural. These are a quick no-bake treat ready in about 20 minutes, perfect when you want dessert without much fuss.
Small batch scotcheroos
This recipe fits a single loaf pan for a small batch—ideal when you don’t need a large pan of treats. To make more, double the ingredients and bake in an 8×8″ pan or divide between two loaf pans.
Recipe tips
Weigh your ingredients
Measuring by weight gives the most consistent results. For no-bake recipes like this one a scale isn’t essential, but it helps when you want to repeat the same result every time.
Work fast
Like classic rice krispie treats, the peanut butter mixture will begin to set as soon as it’s mixed with the cereal, so work quickly to coat and press the cereal into the pan.
Dairy-free scotcheroos
To make these dairy-free, omit the butterscotch chips and choose dairy-free dark chocolate chips. Vegan butterscotch chips are uncommon, but the bars are still delicious without them.
Ingredients and substitutions
Creamy peanut butter: Regular creamy peanut butter works well. Natural peanut butter should be fine since the ingredients are melted together, but it may be looser in texture.
Honey: Replaces corn syrup here and helps bind the cereal.
Granulated sugar: Adds sweetness and helps the mixture set.
Salt: A small pinch enhances flavor—don’t skip it.
Rice Krispies: Use your favorite crispy rice cereal. If you need gluten-free bars, choose a certified gluten-free crispy rice cereal (Rice Krispies are not gluten-free).
Dark chocolate & butterscotch chips: Dark chocolate balances the sweetness; butterscotch adds the signature flavor for scotcheroos.
Vegetable oil: Optional—adding a small amount to the chocolate topping helps it become shinier and smoother.
How to make scotcheroos
Melt the peanut butter, honey, sugar and salt
Warm honey, sugar, peanut butter, and salt over low heat, stirring constantly until smooth and combined.
Set the cereal layer
Pour the hot mixture over the crispy rice cereal and stir quickly to coat. Press the coated cereal evenly into the lined loaf pan.
Top with melted chocolate and butterscotch
Melt the dark chocolate with most of the butterscotch chips (and a little oil if using) until smooth. Pour over the cereal layer. Melt the remaining butterscotch separately, drop small dollops over the chocolate, and swirl with a knife. Chill briefly if desired until set, then slice and serve.
Small batch scotcheroos Q&A
Can I double this recipe?
Yes. Doubling the ingredients fits an 8×8″ baking dish or two loaf pans.
How to store Scotcheroos
Store bars in an airtight container at room temperature for 3–4 days. Refrigerate if you prefer a firmer texture.
Why measure in grams?
Weights are the most accurate way to reproduce recipe results. A kitchen scale reduces variation and cleanup. Cup measurements can be provided, but the recipe was tested by weight for consistency.
Tools and ingredients
Use a loaf pan (9×5″ or 8×4″), parchment paper, a saucepan, mixing bowls, a rubber spatula, and a microwave-safe bowl for melting the chips.
Did you make these small batch scotcheroos?
If you try the recipe, leave a comment to share how they turned out. Questions are welcome and I’ll do my best to help.
Scotcheroos
Ingredients
- 110 g honey (⅓ c.)
- 50 g granulated sugar (¼ c.)
- 105 g creamy 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 (optional)
Instructions
- Line a 9×5″ or 8×4″ loaf pan with parchment paper and set aside.
- Place the crispy rice cereal in a medium mixing bowl.
- In a small saucepan over low heat, combine honey, sugar, peanut butter, and salt. Stir constantly until smooth and melted.
- Pour the peanut butter mixture over the cereal and stir quickly to coat evenly.
- Transfer the coated cereal to the prepared loaf pan and press into an even layer with a rubber spatula.
- In a microwave-safe bowl, combine dark chocolate chips, 60 g (¼ c.) of the butterscotch chips, and the vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth.
- In a separate small bowl, melt the remaining 30 g (2 tbsp.) of butterscotch chips.
- Spread the chocolate-butterscotch mixture in an even layer over the cereal in the pan.
- Drop small dollops of the melted butterscotch over the chocolate and swirl with a knife. Sprinkle flaky sea salt if desired.
- Allow the topping to set (or chill for 10–15 minutes for a faster set), then slice and enjoy.