Original Scotcheroos – A Delightful No Bake Dessert Bar

Whip up a batch of scotcheroos in just a few minutes. Peanut butter, chocolate, & butterscotch make these Rice Krispies treats extra yummy!

I grew up with Grandma Bernice make scotcheroos from her old, yellow “Tried and True” cookbook. In fact, I pulled it out of my cupboard to make these just the other day.

The funny thing is, Grandma never could seem to remember the name “scotcheroos”, so to her – and us – they were always “skiparoos”!

I just discovered that this classic no bake dessert bar recipe originated on the back of the Rice Krispies box in 1965. They’ve been a favorite recipe for a long time…

How to Make Scotcheroos

Ingredients needed:

• 1 cup sugar
• 1 cup corn syrup
• 1 cup peanut butter
• 6 cups Rice Krispies
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 Tablespoon butter
• sea salt, optional

Step by Step instructions for this no bake dessert bar recipe:

Step 1: In a medium sized sauce pan, stir together the sugar and corn syrup. Heat and stir until it comes to a boil.

Step 2: Remove the sauce pan from the burner and stir the peanut butter in well.

Step 3: Pour the peanut butter mixture over the Rice Krispies and mix with a large spoon.

The mixture will be thick and a bit hard to stir. Work quickly as it starts to “set up” as it cools.

Step 4: Press into a parchment lined 9 x 13 inch pan.

Step 5: Melt the chocolate and butterscotch chips in the microwave with 1 Tablespoon butter.

Use a microwave safe bowl and stir thorough out the melting time. Microwave strengths will differ, but I recommend microwaving it in short time allowances (30-45 seconds) and stirring after each heating time until it is completely melted.

Step 6: Spread melted chocolate and butterscotch chips over the bars.

Step 6: Optional (and not in the classic Scotcheroo recipe): Sprinkle over course sea salt. (It’s so yummy!)

Chill until chocolate layer is firm. 

Cut into 24 bars

Tips for making Scotcheroos:

• Grandma always made hers in a jelly roll pan (15 1/2 x 12 1/2), which yielded a thinner bar – and more of them! It was perfect for family gatherings, picnics, and potlucks.
• Wet your hands with hot water when it’s time to press down the scotcheroos. It works much better that way.
• The original recipe does not call for adding butter to the chocolate and butterscotch chips, but I find it helps to make the mixture melt and spread better.
• Once the chocolate has firmed, keep the scotcheroos at room temperature so they are soft and chewy to eat.

More cookie bar and cookies recipes:

• Peanut Butter Fudge Bars
• 75+ Christmas Cookies Recipes with pictures!
• Apple Cookies with Vanilla Icing
• Peanut Butter Chocolate Chip Cookies
• Chocolate Chip Cookies with Oatmeal
• Old Fashioned Rolled Sugar Cookies
• Caramel Chocolate Crispy Rice Bars

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