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
Lemon Cheesecake Bars- Cherry Bars
Blueberry Cheesecake Bars
Magic Cookie Bars- Pumpkin Pecan Pie Bars
- Cream Cheese Brownies
Scotcheroos Recipe
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
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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Zab Zaria
This looks like an awesome recipe! I’m sure my husband will enjoy this
Lisa
That’s so cool and practical that you use the microwave for this recipe. I will try making this for the family.
Tammy
I’ve never made scotcheroos but they are so easy to make it seems! Sounds like a delicious treat…love the sweet and crunchy combo 😀
MELANIE E
These are delicious treats for the whole family. I love that they have peanut butter and butterscotch chips. They taste amazing!
Lavanda Michelle
Before stumbling upon your recipe, I had never heard of scotcheroos. Your microwave version of the recipe is simply brilliant! It looks so delicious and I can’t wait to give it a try. Your instructions are clear and easy to follow. Thank you so much for sharing your recipe with us.
Eileen M Loya
I love that these delicious treats are no bake. The recipe is simple and easy to follow. Saved the recipe and will make these soon as I have all the ingredients I need.
Karen
This looks so delicious!!! I can’t wait to make your recipe, it is very easy to follow. Thank you so much.
Sandra
I love this microwave version!! Thanks for the recipe!
Beth Pierce
The pleasure is all mine, Sandra!
Erin
Looks impossible to resist! Can’t wait to make this!
Stephanie
I had never heard of scotcheroos before, but now it will be a common name in our household. The kids loved these and want to help me make them again already!
Toni
These are so perfect! My kids loved these scotcheroos!
Shadi Hasanzadenemati
Love how easy this recipe is. It’s perfect for our family!
Maria
Now this is a smart way of making scotch! I’m totally following your recipe, this is so wonderful! I love that its quiet easy to make to.
Lima Ekram
Just made these for my daughter – they were delicious! Love the fact that you can make them in a microwave!
Tisha
Making them in the microwave is so simple! Love this idea
Shirley
Do you know what schoolsafe nut butter these could be made with & still be delicious?
Beth Pierce
No I do not but maybe one of the readers will know.
Lima Ekram
Hershey’s 1.55 standard size chocolate bar is apparently made in a dedicated facility without any peanut ingredients BUT you should always double check by looking at the label – here is guidance from Hershey on how to read the label correctly:
Peg
We have peanut allergies and always make these with one of these spreads instead of peanut butter. Comes out great. If you totally legume free try oat haus granola butter or sunbutter. If soy is ok try wowbutter or lotus biscoff cookie butter. For chocolate Guittard chips are makes in a nut free facility. Only allergens are milk. Hope that helps