This chocolate-and-peanut-butter Scotcheroo recipe comes together in minutes and makes a quick, no-bake dessert that families love. Chewy, crispy cereal bars topped with a glossy chocolate-and-butterscotch layer are a classic, easy treat for holidays, potlucks, school lunches, or an after-dinner sweet. These Scotcheroos are simple to prepare and rely on pantry staples, so you can make a batch any time the craving hits.
Why Are They Called Scotcheroos?
The name “Scotcheroos” references butterscotch, one of the defining flavors in the topping. The combination of peanut butter, honey and crispy rice cereal forms the chewy base, while a chocolate-and-butterscotch topping gives the bars their distinctive sweet, buttery finish. Variations of this cereal-bar recipe have been popular for decades as an easy, no-bake dessert option.
This particular recipe is a longtime favorite in many households because it’s fast, forgiving, and adaptable. It recently won a friendly “Munchie Madness” bracket on social media, where cereal-based recipes competed in a single-elimination tournament voted on by followers — a fun reminder of how beloved simple treats can be.
What You Need to Make This Scotcheroo Recipe
This recipe uses just eight ingredients and comes together quickly. Measure ingredients before you start so the process flows smoothly.
- 1 cup honey
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups crispy rice cereal
- 3/4 cup milk chocolate chips
- 3/4 cup butterscotch chips
- 1 tablespoon coconut oil
How to Make No-Bake Scotcheroos
Follow these straightforward steps for chewy, evenly coated bars with a silky chocolate-butterscotch topping. Read through the full recipe once before beginning so you have everything ready.
- Line a 9×13-inch baking pan with parchment paper and set it aside. The parchment makes it easy to lift the whole slab out later for neat slicing.
- In a medium or large saucepan, combine the honey and granulated sugar. Heat over medium, stirring occasionally until it comes to a gentle simmer. Let it simmer for 1 minute without stirring, then remove the pan from heat.
- Add the peanut butter and vanilla extract to the hot syrup and stir until smooth and fully combined. The heat will loosen the peanut butter so it coats the cereal evenly.
- Pour the peanut-butter mixture over the crispy rice cereal and stir until every piece is coated. This ensures the bars hold together and have a consistent texture.
- Transfer the cereal mixture to the prepared pan. Use a silicone spatula or the back of a spoon to spread it into an even layer, pressing gently to compact it but not crushing the cereal entirely.
- Place the milk chocolate chips, butterscotch chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chips are melted and the mixture is smooth. The coconut oil thins the chocolate so it spreads easily.
- Spread the melted chocolate-butterscotch mixture evenly over the pressed cereal bars. Cover the pan and refrigerate for about 30 minutes, or until the topping is set.
- Once chilled, lift the parchment out of the pan and cut the slab into 12 bars or squares. Serve at room temperature or chilled, depending on your preference.
Tips, Storage, and Variations
Tips: Use a silicone spatula or lightly oiled measuring cup bottom to press the cereal evenly without sticking. If you prefer a firmer bar, press more firmly when transferring to the pan. For a softer, chewier texture, use slightly less pressing and a higher ratio of peanut butter to cereal.
Storage: Store Scotcheroos in an airtight container at room temperature for up to three days, or refrigerate for up to one week. If refrigerated, let the bars sit at room temperature for 10–15 minutes before serving so the topping softens slightly.
Variations: Swap creamy peanut butter for other nut or seed butters if you need a different flavor profile. You can also use dark chocolate chips instead of milk chocolate, or sprinkle chopped nuts or flaky sea salt on top of the melted chocolate for contrast. For a nut-free version, use sunflower seed butter and ensure chips are processed in a nut-free facility.
Save This Recipe
Scotcheroo Recipe
This chocolatey, peanut butter Scotcheroo recipe takes minutes to prepare and delivers chewy, crispy cereal bars topped with a smooth chocolate-and-butterscotch layer. It’s an easy no-bake dessert that’s perfect for sharing.
5 minutes
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30 minutes
45 minutes
Ingredients
- 1 cup honey
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups crispy rice cereal
- 3/4 cup milk chocolate chips
- 3/4 cup butterscotch chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 9×13-inch pan with parchment paper.
- Combine honey and granulated sugar in a saucepan over medium heat. Bring to a gentle simmer, then simmer for 1 minute. Remove from heat.
- Stir in peanut butter and vanilla until smooth, then fold in crispy rice cereal until evenly coated.
- Transfer to the prepared pan and press into an even layer.
- Melt chocolate chips, butterscotch chips and coconut oil together, stirring until smooth. Spread the mixture over the bars.
- Refrigerate about 30 minutes to set. Lift out with parchment and cut into 12 bars.
Nutrition Information
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 437
Total Fat: 17g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 4mg
Sodium: 241mg
Carbohydrates: 70g
Fiber: 2g
Sugar: 53g
Protein: 7g