Scotcheroos

These easy Microwave Scotcheroos are chewy peanut butter rice krispie treats topped with a two-ingredient chocolate butterscotch topping.  The end result is a deliciously easy sweet no bake dessert that your whole family will love, made in about ten minutes.

I love to make sweet, easy, and quick treats for neighbors, potlucks, and family shindigs.  These Microwave Scotcheroos come together in about ten minutes plus cooling time.  They are perfect for busy families not wanting to show up without a treat.  They are always a hit, and they go like hotcakes.

How do you make Microwave Scotcheroos?

Start by adding your sugar and corn syrup to a large microwavable safe bowl.  Microwave for 1 1/2 minutes on full power. Remove from the microwave and stir until the bowl does not feel warm anymore.  The sugar should start to dissolve into the corn syrup.  If it has not, microwave for 15-second intervals stirring between each one. Do not go too long, as you do not want to boil the mixture. You just want to dissolve the sugar.  Now working quickly, add the peanut butter to the sugar mixture and stir to mix. Now add the rice cereal and stir to coat.  Press the cereal mixture into a well-greased or parchment paper lined 9×13 inch baking dish and pat to even the bars.

Now grab another medium microwave-safe bowl to melt the chocolate. Add the chocolate and butterscotch chips.  Microwave for 1 1/2 minutes at 50% power.  Remove from the microwave and stir until the bowl is no longer warm.  Continue microwaving at 30-second intervals at 50% power until melted and smooth.  Stir between each interval until the bowl is no longer warm. Pour the chocolate butterscotch mixture over the bars and spread with an offset spatula. Allow the bars to cool and the chocolate to harden at room temperature before you slice them.

Recipe notes and helpful tips

• Grease a 9×13-inch baking dish or pan well to aid in getting those delicious treats out easily.
• This recipe moves very quickly, so have everything you need measured and nearby.
• Do not boil the corn syrup and sugar.  You are simply heating to dissolve the sugar.  If you boil it, the result will be a hard scotcheroo texture, not a soft and chewy one.
• I really prefer this recipe with creamy peanut butter; however, it will work with crunchy as well.
• Use a small piece of wax paper to gently smooth the crispy rice and peanut butter mixture in the pan.
• Let the bars cool right on the countertop.  Do not refrigerate them.
• To store, keep them in an airtight container at room temperature.
• For optimal flavor, use good-quality chocolate and butterscotch chips.  Amazon sells Guittard Butterscotch chips if you can not find quality chips locally.

Can you freeze scotcheroos?

Yes, you most certainly can. First, allow the bars to cool fully.  Store in a sturdy freezer container with wax paper between the layers. For best results, freeze no more than four weeks. Thaw at room temperature.

More Dessert Bars

Scotcheroos Recipe

Family-friendly easy no bake microwaveable peanut butter rice krispie bars topped with melted chocolate and butterscotch.

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Cook Time: 10 minutes minutes

Servings: 16 bars

Calories: 374kcal

Author: Beth Pierce

Ingredients

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 6 cups crispy rice cereal Rice Krispies
• 1 1/3 cups semi-sweet chocolate chips
• 1 1/3 cups butterscotch chips

Instructions

• Grease or line with parchment paper a 9x13 inch pan.
• In a large microwavable bowl, microwave corn syrup and sugar together for 1 1/2 minutes. Stir until the bowl cools.  If necessary microwave for 15 more seconds.  Do not boil the mixture.  You are just trying to dissolve the sugar into the corn syrup. Stir in peanut butter until blended. Add cereal stirring until coated. Spread evenly in prepared pan.
• In a medium wide bowl add chocolate and butterscotch chips.  Microwave for 1 1/2 minutes at 50% power.  Stir until the bowl is longer warm.  Continue microwaving at 30 second 50% power intervals until melted and smooth; stirring between each interval until bowl is no longer warm. Spread over  top of the cereal/peanut butter mixture.
• Allow bars to cool and chocolate to harden at room temperature before you slice them.

Video

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Notes

• Grease a 9x13-inch baking dish or pan well to aid in getting those delicious treats out easily.
• This recipe moves very quickly, so have everything you need measured and nearby.
• Do not boil the corn syrup and sugar.  You are simply heating to dissolve the sugar.  If you boil it, the result will be a hard scotcheroo texture, not a soft and chewy one.
• I really prefer this recipe with creamy peanut butter; however, it will work with crunchy as well.
• Use a small piece of wax paper to gently smooth the crispy rice and peanut butter mixture in the pan.
• Let the bars cool right on the countertop.  Do not refrigerate them.
• To store, keep them in an airtight container at room temperature.
• For optimal flavor, use good-quality chocolate and butterscotch chips.  Amazon sells Guittard Butterscotch chips if you can not find quality chips locally.

Nutrition

Calories: 374kcal | Carbohydrates: 59g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 185mg | Fiber: 2g | Sugar: 47g | Vitamin A: 22IU | Calcium: 21mg | Iron: 1mg

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