Easy No-Bake Scotcheroos are either an old favorite for you, or they’re a newfound goodie! You’ll love the butterscotch-chocolate coating on top and the peanut buttery, crispy mix. Make them this weekend!
Do you know what Scotcheroos are? I vaguely remember hearing the name, but had to do a little “treat-search” online to find them.
They’re amped up crispy cereal treats! You add peanut butter to crispy cereal, then top ‘em with melted chocolate-butterscotch chips for a sweet, sensational coating. What could be more fun to eat (and what’s better that an easy no-bake treat)!
If you love to make and eat cereal treats, you’ll swoon over my Blueberry-Pistachio Marshmallow Cereal Bars!
After I had discovered Scotcheroos, a colleague at work was telling a story just before the Super Bowl. She said that when she was young, her parents would host Super Bowl parties and make “football treats.” After she described them, I yelled out “Scotcheroos!” All eyes turned to me. “Ugh, sorry!”
She had never heard them called that. I asked my sisters if they remember Scotcheroos treats, and they said, “nope.”
I asked another coworker who said the same thing. Have you ever heard of Scotcheroos before?
If you’re into no-bake treats, add my No-Bake Monster Cereal Bites to the list! They’re so fun!
Since most of us are looking for a few new activities to keep us occupied as we’re staying put at home, it’s the perfect time to try Easy No-Bake Scotcheroos!
Looking for more cereal treats? Make my Chocolate-Cinnamon Reindeer Chow Treat. Sure, I make these at Christmastime, but we could all use a little joy in our lives right now!
One ingredient you’ll need for these Scotcheroos that you might not have on hand is corn syrup. Typical cereal treats call for mini marshmallows, but this recipe swaps them out for the corn syrup. If you’ve got it at home, try these treats!
What are you doing this weekend? Whip up a batch of these Easy No-Bake Scotcheroos – you’ll definitely remember the name AND how tasty they are for the next time!
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Serves Makes about 24 pieces
Save Recipe5 based on 1 review(s)
Ingredients
- 6 cups crispy rice cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chocolate chips
- Nonstick cooking spray
- Parchment paper
Instructions
- Add the cereal to a large bowl. Set it aside and keep it nearby.
- Add the chocolate chips and butterscotch chips to a microwave-safe bowl and set aside near your work area.
- Line a 9x13-inch baking pan with the parchment paper so it overhangs the edges of the pan. Spay lightly with the nonstick cooking spay and set aside near your work area.
- Add the corn syrup and sugar to a medium-sized pan over medium-high heat. Stir to combine the mixture and then let it come just to a boil.
- When the mixture is clear and just boiling, remove it from the heat and stir in the peanut butter until smooth and combined.
- Add the peanut butter mixture to the cereal in thirds. Stir after each addition to coat the cereal.
- Once the cereal is coated, spray your hands lightly with the nonstick spray. Add the cereal mixture to the baking pan and use your hands to press firmly and evenly down and across the pan.
- Melt the chips in the microwave in 15-second increments. Stir after each session in the microwave until melted. Stir to combine.
- Once melted and smooth, evenly spread the mixture over the cereal and use a spatula in a back-and-forth swirl motion to evenly coat the top.
- Refrigerate for 30-40 minutes, or until cooled and the topping is set.
- Remove from the refrigerator and allow it to sit on the counter until it comes to room temperature. Use the edges of the parchment paper to remove the whole portion from the pan.
- Cut into even squares and serve.
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