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My sister’s mother-in-law, Susan, introduced us to scotcheroos over 10 years ago.  A crispy mixture of peanut butter and butterscotch, these are a yummy treat.  Definitely top with sprinkles!

Susan’s Scotcheroos

Makes 1 9×13 pan, about 24 bars


  • 1 C light corn syrup
  • 1 C white sugar
  • 1 C peanut butter
  • 6 C crispy rice cereal
  • 1 package (around 2 C) semisweet chocolate chips
  • 1 C butterscotch chips


Line 9×13 pan with foil or parchment paper and coat with nonstick cooking spray.

Pour sugar and light syrup into saucepan.  Bring to a boil over medium heat, stirring frequently.  Boil for 1 minute, remove from heat.

Stir peanut butter into hot sugar mixture.  Add crispy rice cereal, mix well and press into pan.

In a small bowl, combine butterscotch and chocolate chips.  Microwave in 30 second bursts, stirring to combine.  Be careful not to burn chocolate.

When fully melted, pour over crispy rice cereal mixture and spread with spatula.  Pour on sprinkles.

Chocolate will harden when bars are completely cool.  Cut and serve.  For extra fun, swap in chocolate flavored crispy rice cereal.

Thank you Susan for sharing the delicious recipe!

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Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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