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.

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

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:

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Original Scotcheroos - A Delightful No Bake Dessert Bar

Original Scotcheroos - A Delightful No Bake Dessert Bar

Yield: 24
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. In a medium sized sauce pan, stir together the sugar and corn syrup. Heat and stir until it comes to a boil. Remove the sauce pan from the burner and stir the peanut butter in well. 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. Press into a parchment lined 9 x 13 inch pan.
  3. 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.
  4. 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!)
  5. Chill until chocolate layer is firm. Cut into 24 bars
Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 132mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 3g

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One Comment

  1. I think I’m going to make these not only because they look delicious but also because I want to go around asking everyone if they want a “scotcheroo”…what a fun word! Thanks for sharing. 🙂

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