Categorized:

  • Brownies & Bars
  • Desserts

Tagged:

  • butterscotch chips
  • cereal
  • chocolate chips
  • corn syrup
  • peanut butter
  • vanilla extract
Pyramidal shaped stack of scotcheroos on a white plate, plate is set over a blue cloth and a wooden platter on a marble surface. - 1

Scotcheroos

Ingredients

  • 1 cup (235ml) corn syrup
  • 1 cup (200g) granulated sugar
  • 1/4 tsp salt
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 6 cups crispy rice cereal
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) butterscotch chips

Instructions

  • Butter a 13 by 9-inch baking dish (optionally you can line with parchment paper and butter parchment to lift finished bars out and cut).
  • In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and salt. Cook over medium heat, whisking constantly, until mixture just begins to boil.
  • Remove from heat and immediately stir in peanut butter and vanilla extract.
  • Pour in crispy rice cereal and toss to evenly coat. Pour into prepared pan and spread even with a greased spatula.*
  • Pour chocolate chips and butterscotch chips into a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between intervals, until melted and smooth.
  • Pour chocolate mixture over cereal layer and spread evenly using an offset spatula.
  • Transfer to fridge and let chocolate set, about 20 - 30 minutes.
  • Cut into 24 squares. Store in an airtight container in a single layer or with parchment between layers, at room temperature.

Notes

  • *Once it cools a bit I like to use greased hands to spread and press into pan more evenly.
  • Recipe is adapted from Kellogg’s

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