Scotcheroos Recipe – Easy To Make Soft Dessert Bars

If you are looking for an easy to make dessert recipe or a unique recipe to help fill up your Christmas cookie tray than you are going to love this Scotcheroos recipe.

This popular dessert bar recipe is making a huge comeback and with good reason. Not only is it a delicious dessert recipe, it is also very easy to make.

The recipe calls for only 6 ingredients and it takes less than 20 minutes to prepare. Not to mention that it is a large batch recipe that will give you 30 individual dessert bars.

The bars are made from a combination of Rice Krispies cereal, light corn syrup, sugar and peanut butter. Then they are topped with a mixture of melted chocolate and butterscotch chips.

Once the topping hardens they are cut into a hand held dessert that everyone will love. They make for a perfect after dinner dessert to satisfy that sweet tooth craving.

However, they also make for a great Christmas cookie exchange recipe and also the perfect item to make for a bake sale.

History of Scotcheroos

If you have never heard of this popular dessert recipe, you aren’t alone. In fact, many people across the country have never tried this version of Rice Krispies bars.

Although the Kellogg company published the recipe on the back of the cereal box in the 1960’s it didn’t take off everywhere. However, it did become popular in the Midwest section of the United States.

In fact, if you live in Iowa you would be hard pressed to not find them served at every gathering. From the holidays, graduation, back yard barbecues, and work pot lucks you can be sure to find a stack of them on the table.

On the contrary, when you head towards the south and southwestern states, traditional Rice Krispies treats are more popular. However, when given a side by side taste test between the two, I can almost guarantee you that 9 out of 10 people would choose Scotcheroos over the traditional marshmallow treat.

Although, to keep the texture nice and soft, it is important to follow this specific recipe. Many of those who have attempted to make in the past using various other recipes tell me that the Rice Krispies layers turns out rock hard.

That definitely isn’t the case with this recipe!

The Key To Making Soft Scotcheroos

If you want your dessert bars to have a soft texture that is easy to bite into, then you must not over cook the light corn syrup. Unlike Homemade Peanut Brittle, the corn syrup should never have a chance to boil.

Instead, when you mix the granulated sugar with the corn syrup, you want to heat it just until the sugar granules dissolve. Not a second longer or your bars will be as hard as a rock.

The trick here is to have all of your other ingredients measured and ready to add to the mixture. This will allow you to keep a close eye on the pot to know exactly when to remove the mixture from the heat.

Another helpful technique is to stir the ingredients continuously. This will help the sugar dissolve more quickly.

Then as soon as the last crystal dissolves, remove the pot from the heat and stir in the peanut butter to stop the cooking process. However, don’t be alarmed if you see a few bubbles up the side of the pot and the sugar is not yet completed melted.

The combination of light corn syrup and sugar will heat up very quickly. If you can still see the sugar and there are a lot of bubbles coming up the sides, simply lift the pot away from the burner.

Continue to stir and the sugar will dissolve in seconds and you will have soft and delicious dessert bars to share with your family and friends.

Scotcheroos Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 5 1/2 cups Rice Krispies Cereal (or store brand)

Topping Ingredients

• 1 cup butterscotch chips
• 1 cup milk chocolate chips

INSTRUCTIONS

Start by lining a 9 x 13 inch baking dish with parchment paper, with at least two sides overhanging the edge of the pan. This will help you lift the Scotcheroos out of the pan and allow you to easily cut them.

However, if you don’t have parchment paper and don’t mind cutting them directly in the baking dish you can spray the dish with non-stick cooking spray instead. Set the dish aside.

Next, place 5 1/2 cups of Rice Krispies cereal in a large bowl. (I have used store brands of rice crisps for a fraction of the cost and the bars turn out just as good). Set the cereal aside.

Measure out the peanut butter and set aside. This is a great time to use a push measuring cup. This will allow you to not only easily add the peanut butter to the sugar mixture, but it will also allow you to cool down the mixture quickly so the bars remain soft.

Once you have the cereal and peanut butter ready, it is time to dissolve the sugar. In a large size saucepan add the light corn syrup and granulated sugar.

Place the pot over medium-low heat and stir. Continue to heat until the sugar is dissolved.

Do not let the mixture come to a boil!!

If the mixture begins to bubble up rapidly on the sides remove the pan from the heat and stir. Once the sugar dissolves quickly add and stir in the peanut butter. 

Once the peanut butter melts, pour half of the Rice Krispies cereal in with the peanut butter mixture. Stir quickly and then add the remaining Rice Krispies to the pan and stir until all the cereal is evenly coated.

Using a silicone spatula, transfer the mixture to the prepared baking dish and spread it out evenly. Be sure to push the Scotcheroos in the corners of the pan. Set the pan aside while you prepare the topping.

In a medium size microwaveable bowl add the butterscotch chips and chocolate chips. Heat the chips in the microwave at 50% power in 30 second intervals.

Stir after each segment and continue to heat until fully melted. Then pour the topping over the top layer of the scotcheroos, spreading it out evenly using a silicone or off-set spatula.

Place the pan in the refrigerator until the topping hardens, approximately 30 minutes. You can also keep it at room temperature, however it will take much longer to harden.

Cut The Bars

If you used parchment paper, lift up on the edges and place on a cutting board. Cut the scotcheroos into 2 inch squares.

Otherwise cut the bars directly in the glass baking dish. Store in an airtight container for 5-7 days (if they last that long)!

Enjoy! Mary

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