best homemade scotcheroos (no corn syrup option!)

Scotcheroos come together in just 20 minutes with a handful of ingredients! A crunchy yet gooey base is topped with a thick layer of melted butterscotch & chocolate. Thank goodness this no bake dessert makes a 9×13 pan full – just try to stop at one!

this recipe

Why You’ll Love Homemade Scotcheroos:

• Quick and Easy – This recipe comes together in just 10 minutes!
• Corn Syrup Optional – If you’re not corn syrup’s biggest fan, I’m happy to report that brown rice syrup is a fabulous substitute.
• Soft Texture – These have a delightfully soft texture – they’re firm enough to hold a shape, of course, but they are buttery soft with a bit of crunch.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Rice Krispie Cereal – The classic Kellogg’s brand is a family favorite but any brand works!
• Corn Syrup – Use light corn syrup, or brown rice syrup if you prefer to use something else. You can order it online from Amazon, or find it at large grocery stores or specialty grocery stores like a local food co-op.
• Peanut Butter – Creamy peanut butter is best!
• Chocolate Chips – Semi-sweet chocolate chips are perfect here – milk chocolate would be too sweet for this recipe.

Recipe Variations:

• Gluten-free – Many rice krispy cereals are not gluten-free due to a malt barley ingredient. Check around to find a gluten-free version – they do seem to be out there!
• Dairy-free and Vegan – Use your favorite dairy-free butter and chocolate chips. If you can’t find dairy-free butterscotch chips, substitute peanut butter chips or more chocolate chips.
• Nut Butter – Use almond butter, cashew butter, or sunflower butter for a nut-free recipe.

How To Make The Best Scotcheroos:

Step 1: Prep. Spray a 9×13 pan with cooking spray & line with parchment. Measure out the cereal. Add butter, peanut butter, vanilla, & salt to a large bowl.

Step 2: Make the Base. Add brown rice syrup or corn syrup and granulated sugar to a medium saucepan and heat over medium heat, stirring, until the sugar dissolves and it justs starts to lightly boil around the edges of the pot.

Step 3: Combine Sugar Mixture & Peanut Butter. Pour mixture into the bowl of peanut butter and butter, and quickly stir to combine.

Step 4: Add Cereal. Stir in the cereal, then press the cereal mixture into an even layer in your prepared pan. 

Step 5: Make Topping. Melt butterscotch and chocolate chips together until completely smooth, then pour melted chocolate over the bars.

Serving + Storing:

Once chocolate is set, slice and enjoy! Store leftovers well-covered at room temperature for 4-6 days. Do not refrigerate these, as they will become hard as a rock. Serve up these no bake treats along with my No Bake Cheesecake Jars and my No Bake S’mores Pie when it’s too hot to bake!

Expert Success Tips:

• Work Quickly – This mixture won’t turn rock hard on you, but you should have all your ingredients prepped before you begin!
• Don’t Over Cook – Don’t over cook your corn syrup mixture, or your bars could end up not so soft and chewy.

Special Tools:

• Baking pan – You need a 9×13-inch baking dish. Because this is a no bake treat that won’t be going in the oven, it doesn’t matter whether you use a glass or metal pan.

FAQs:

More Easy Dessert Recipes To Love:

• Chocolate Brown Butter Rice Krispie Treats
• Brown Butter Rice Krispie Treats
• Lucky Charms Rice Krispie Treats
• Brown Butter Fruity Pebble Treats
• Brown Butter Butterscotch Brownies

Photography for this recipe is courtesy of Creating Kaitlin. All other photography on Blue Bowl Recipes is by myself, Stephanie Simmons, unless otherwise credited.

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Watch the recipe here:

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