Old-Fashioned Family Scotcheroos 🍫🥜
A classic Midwestern treat that’s been passed around family kitchens for generations—chewy, peanut-buttery, and crowned with a smooth chocolate-butterscotch topping. No baking required!
🧾 Ingredients
Cereal Base
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6 cups Rice Krispies cereal
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1 cup creamy peanut butter
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1 cup granulated sugar
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1 cup light corn syrup
Chocolate Topping
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1 cup semi-sweet chocolate chips
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1 cup butterscotch chips
👩🍳 Instructions
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Prepare the pan
Lightly grease or line a 9×13-inch pan with parchment paper. -
Cook the syrup
In a saucepan over medium heat, combine sugar and corn syrup.
Heat just until the mixture begins to bubble—do not boil. -
Add peanut butter
Remove from heat and immediately stir in peanut butter until smooth. -
Mix cereal
Pour mixture over cereal in a large bowl. Stir gently to coat evenly. -
Press into pan
Transfer to prepared pan and press lightly—don’t pack too tightly. -
Melt topping
Microwave chocolate and butterscotch chips in 30-second intervals, stirring until smooth. -
Top & cool
Spread melted topping over cereal layer.
Let cool at room temperature or chill until set. -
Cut & serve
🌟 Family Secrets for Perfect Scotcheroos
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Heating syrup too much = hard bars
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Light pressure keeps them chewy
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Use fresh cereal for best texture
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Let topping cool slightly before spreading for a glossy finish
🔄 Cozy Variations
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Extra peanut butter: Add 2 Tbsp more to the syrup
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Dark chocolate: Replace half the chocolate chips
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Holiday style: Sprinkle sea salt or festive sprinkles on top
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Nut-free: Use sunflower seed butter (texture stays great!)
🧁 Storage Tips
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Store airtight at room temperature up to 3 days
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Refrigerate for firmer bars
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Freeze up to 1 month—slice first for easy snacking
If you’d like, I can also share a grandma-style handwritten version, low-sugar tweaks, or bars-that-never-get-hard tips 💛