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Lunchroom-Style Scotcheroos Recipe

Scotcheroos are dessert bars made with crispy rice cereal (read Rice Krispies) combined with creamy peanut butter and topped with an indulgent layer of chocolate. This lunchroom-style scotcheroos recipe is easy to make and will delight the inner child in you.

Crisp rice treat topped with layer of chocolate.

The original recipe was printed on boxes of Rice Krispies making its way into the homes of most Americans in the mid-1960s. For lucky American schoolchildren, it was served at lunch as dessert.

Ingredients

For this classic dessert throwback, you need the following ingredients:

  • 1 cup granulated sugar
  • 1 cup corn syrup light or dark
  • 1 cup creamy peanut butter
  • 6 cups Rice Krispies
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

How To Make Scotcheroos

Scotcheroos have two delicious layers – the bottom peanutty crispy rice layer and a sweet chocolate topping.

Before mixing the bottom layer, be sure to have your pan ready. Simply line an 8×8 baking dish or pan with parchment paper. This will make clean-up a breeze and also allow you to lift the batch out of the pan easily.

Peanut butter on a spoon.

Put the granulated sugar and corn syrup in a saucepan and heat over medium heat. Keep an eye on the sugar mixture because you don’t want it to burn. Stir the sugars together continually until the mixture starts to come to a boil.

Crispy rice layer in a pan.

Next, add the peanut butter to the sugar mixture, stir it well, and remove it from the heat.

Pour six cups of Rice Krispies into a large bowl. Pour the peanut butter mixture over the cereal and stir until all of the crispy puffy rice is coated. Spread the mixture into the prepared pan.

For the chocolate topping, place the chocolate chips and butterscotch chips in a glass bowl (or another microwave-safe bowl) and heat on HIGH for 1 minute. Stir well and make sure that all of the chips have melted. If not, place it back in the microwave and heat it for another 30 seconds.

Chocolate on top of crispy rice.

Spread the chocolate mixture on top and allow it to cool.

Pan of scotcheroos covered in chocolate.

Tips For Making Scotcheroos

  • If you don’t want to use corn syrup, substitute agave nectar or honey on a 1-for-1 basis.
  • To make the syrup ^ release easily from your measuring cup, spray the cup with non-stick spray.
  • Store scotcheroos in an air-tight container after they have cooled if they won’t be eaten soon to help keep them fresh.
  • Scotcheroos can be frozen. It’s best to cut them into individual servings and wrap them tightly with plastic wrap. Then place them all in a freezer bag and store them for up to 2 months. Let them thaw completely before serving.

Scotcheroos

These Lunch Room Style Scotcheroos will delight the inner child in you. Made with crisp rice cereal and peanut butter and topped with sweet chocolate – what’s not to love?!
5 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 9 servings
Calories: 627kcal

Ingredients

  • 1 cup granulated sugar
  • 1 cup corn syrup light or dark
  • 1 cup creamy peanut butter
  • 6 cups Rice Krispies
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  • 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.
  • Stir in peanut butter and remove from heat. Set aside.
  • Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
  • Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
  • 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.
  • Spread the chocolate mixture on top of the Rice Krispie layer and allow to cool.

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.

Nutrition

Serving: 1 | Calories: 627kcal | Carbohydrates: 99g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Sodium: 276mg | Fiber: 3g | Sugar: 78g
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Scotcheroos stacked on plate and table

Be sure to come back and tell us how your Scotcheroos turned out!

P.S. Remember the peanut butter cake that they used to serve – wasn’t it delish? I bet this Peanut Butter Sheet Cake recipe by Cooking with Carlee tastes like it.

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2 Comments

  1. Very yummy. I even felt a little nostalgic eating them, even though I have never had them before! My husband wondered if we could throw in a few marshmallows so the bars would be a little chewier. What do you think?

5 from 2 votes (2 ratings without comment)

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