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 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.

pan of no bake scotcheroos
Lining the pan with parchment paper makes scotcheroos a breeze to remove and cut into squares.

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:

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Original Scotcheroos - A Delightful No Bake Dessert Bar

Original Scotcheroos - A Delightful No Bake Dessert Bar

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 35 minutes

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

Ingredients

  • 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

Instructions

  1. 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 well.The mixture will be thick and a bit hard to stir. Work quickly as it starts to “set up” as it cools.
  2. Step 4: Press into a parchment lined 9 x 13 inch pan.Step 5: Melt the chocolate and butterscotch chips in the microwave with the 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.
  3. Step 6: Spread melted chocolate and butterscotch chips over the bars.Optional (and not in the classic Scotcheroo recipe): Sprinkle over course sea salt. (It’s so yummy!)
  4. Chill until chocolate layer is firm. Cut into 24 bars
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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