Scotcheroos

Scotcheroos are one of my all-time favorite cookies, so you’d think I wouldn’t forget their name. But that’s exactly what happened this weekend when I got an email from my friend Janet with a recipe for a Rice Krispies bar made with peanut butter and corn syrup and topped with chocolate and butterscotch chips. My reaction should have been “Scotcheroos. Yum!” But instead it was “What is this strange and mysterious Rice Krispies treat???” which is really scary since I’ve been making and eating Scotcheroos for years.

Scotcheroos"

So I made Janet’s recipe, sent a bunch of Scotcheroos to Todd’s office, and will never forget the recipe again. And to you I say, please don’t forget about Scotcheroos. During this busy time of year when everyone’s looking for treats, these are quick, easy and very good.

Janet's Scotcheroos
 
Prep time
Cook time
Total time
 
No-Bake Bar Cookies with Rice Krispies, Peanut Butter, Butterscotch and Chocolate Chipss
Author:
Serves: 24
Ingredients
  • 6 cups Rice Krispies cereal OR Special K
  • 1 cup granulated sugar
  • 1 cup light Karo Syrup
  • 1 cup creamy peanut butter (I used Peter Pan)
  • 1 cup butterscotch morsels
  • 1 cup semi-sweet or milk chocolate morsels
Instructions
  1. Line a 13x9 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
  2. Put the cereal in a big mixing bowl and set aside.
  3. Combine the sugar and corn syrup in a small saucepan and cook over medium heat to dissolve the sugar. Mixture will go from foggy to clear.
  4. Remove from heat and stir in the peanut butter. Pour over the cereal and stir well. Press tightly into pan.
  5. In a bowl set over barely simmering water or using a low setting on microwave, melt the butterscotch chips and chocolate chips together. Pour the melted chip mixture over the krispies and let chocolate cool and set. This should take a few hours. You can speed things up by refrigerating, but the bars will be a little harder to slice.
  6. When set, lift foil from pan and set bars on a cutting board. cut into squares.
  7. Line a 13x9 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Notes
Cook time is really just approximate setting and cooling time

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Comments

  1. says

    Ahahahahah! Don’t worry Anna, last week I forgot I had a car and was heading to the bus stop… I don’t think I could forget about Scotcheroos (what a name!)

  2. C L says

    You are not alone, Anna. :) My excuse is I have spent so long remembering everything for everyone else that now I can’t remember anything for me. LOL Hope the gecko…um uh, I mean, “ginko” helps. ;)

  3. says

    These look awesome! So many of my favorite things. You’re definitely the only one who forgets things. I put some towels in the dryer the other night and forgot to turn it on. Then the next morning my husband couldn’t find any dry towels.

  4. Lu says

    So that’s what they’re called. I always ask my friend to make me the crispy peanuty things and she always gives me a look. Knowing her though I could ask her for Scotcheroos and she would still give me a look. I will be making these.

  5. cyndiok says

    This is funny. I was just at a family party where I baked and baked and showed up with lots of goodies. My cousin’s young son said “Oh but you didn’t bring those great peanut butter rice krispy bars”. Apparently they are his favorite and I guess I won’t be making that mistake again! Thanks for posting. It is a great recipe.

  6. says

    I love these too! I can’t pass one of these up when someone makes them. I”m so glad you’ll always be able to remember what they’re called. :-)

  7. says

    These look yummy! Anything with Rice Crispies and Chocolate involved is something that I STRONGLY want to indulge in. Mmm.

    I have a question, I just created a blog myself, and I am not too sure as to how to get readers and get my blog ‘out there’. You know? Any tips or pointers?

  8. says

    You know I’m all about anything Rice Krispies. I’ve even thought of having my own bake shop that is just all Rice Krispies treats. What? That would go, wouldn’t it? ;)
    Too funny about the memory thing! It happens to the best of us.

  9. says

    YES! These are a staple for every special occasion in my family!!! Except we spell them Scotch-a-rooooos! (minus all the extra ooos. It’s important to remember in addition to the clarity of the dissolved sugar to remove from flame at the sign of first bubble or you will get ROCK HARD scotcharoos!! This happened my first few attempts.

  10. Louise says

    I’ve never made these either as I always thought they’d be just too sweet. I’ve seen photos and the recipe for years, but dismissed them. Maybe I should run right out and buy some Rice Krispies. :-)

  11. says

    I am of the people who don’t know the name of the bars… but love them nontheless! I will probably try and make them with Special K and see how they turn. Will let you know!

  12. says

    Clara, I just added your question to my FAQ. Good luck with your blog! I’m going to go read it today.

    Louise, believe it or not these aren’t too sweet….and I used regular Peter Pan peanut butter. You could probably make them slightly less sweet by using Skippy Natural. I can’t wait to hear your opinion.

  13. Louise says

    David Lebovitz makes them with 1/2 c. pb & 1/2 c. Nutella, chocolate Rice Krispies, and possibly bittersweet chips and a sprinkling of sea salt.

  14. says

    I saw that. I can’t imagine the Nutella would add much flavor mixed in like that, but he knows what he’s doing so I guess it’s good. If I had extra Nutella around, I might try it. I seem to like Nutella best by itself or mixed with something with even more hazelnut flavor. Another thought would be instead of Nutella, use 1/2 cup actual hazelnut butter or almond butter.

  15. Laura says

    This is one of my go-to recipes. In my part of the world, they were originally called Special K Bars although I have always made them with rice krispies. Lately I’ve omitted the butterscotch chips and stuck with semi-sweet. You can also sprinkle the chips over warm bars and pop them under the broiler for a few seconds to soften and then spread with a knife.

  16. says

    What a coincidence! I first met these bars just a week or two ago when one of my co-workers brought them in for a potluck lunch. She calls them Baby Ruth Bars, though, and she got her recipe from her grandmother, so it’s a classic!. It’s pretty much identical to yours except the chips are listed as 6 oz each and I think it asks for 4 cups of cereal instead. They were really good though; I asked her for the recipe of course!

  17. says

    I don’t think you can be blamed for forgetting the name–it’s one of those treats, like Snickerdoodles, that doesn’t really suggest what actually goes into the cookie!

    I just read the new FAQ–hilarious (and pithy).

    I know it’s neurotic, but I always want to find a substitute for corn syrup in things.

  18. Kim Fluck says

    These were a holiday traditon when I was growing up, too. We called them Chocolate Messies. We often just use semi-sweet chocolate chips on top and leave out the butterscotch chips. You can’t go wrong either way!

  19. Deanne says

    I’ve been making this with my family ever since I can remember! However I’ve never been a fan of the butterscotch chips and instead put a cup of creamy peanut butter on the top… soooo delicious!

  20. Tracy says

    These were delicious! I brought these to a party tonight and they were well liked! Thanks for this great recipe, it will be one I will be making a lot of!!

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