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Prep Time 15 mins
Chill Time 2 hrs
Total Time 2 hrs 15 mins
Course Snack
Cuisine American
Servings 9
Calories 599 kcal


  • 1 cup granulated sugar
  • 1 cup corn syrup light or dark
  • 1 cup creamy peanut butter
  • 6 cup puffed rice cerial
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips


  • Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.
  • Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil.
    Scotcheroos - Combine ingredients
  • Stir in peanut butter and remove from heat. Set aside.
    Scotcheroos - Add peanut butter
  • Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
    Scotcheroos - Add peanut butter mix to rice
  • Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
    Scotcheroos - Spead mix
  • In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
    Scotcheroos - Combine butterscotch and chocolate
  • Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.
    Scotcheroos - Add chocolate mix to rice mix
  • Remove from refrigerator and slice into 9 sections before serving. Enjoy!


Baking Notes:
To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.

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Calories: 599kcalCarbohydrates: 95gProtein: 9gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 3mgSodium: 232mgPotassium: 315mgFiber: 3gSugar: 76gVitamin A: 29IUCalcium: 32mgIron: 2mg
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