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5 from 2 votes


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?!
Prep Time15 mins
Additional Time2 hrs
Total Time2 hrs 15 mins
Course: Desserts
Cuisine: American
Keyword: chocolate, desserts, lunchroom treat, scotcheroos
Servings: 9 servings
Calories: 627kcal
Author: Jane Smith


  • 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


  • 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.



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.


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