Tracys Special Scotcheroos

I was craving Scotcheroos last week, so I went to H.E.B., gathered most of the ingredients, then discovered that the store was completely out of Nestle butterscotch morsels. After being helped by a friendly employee who was sympathetic towards my predicament and offered several substitution ideas even though she’d never tasted Scotcheroos, I put all the ingredients back, went home, packed, and left for Disney World. When I returned, the butterscotch morsels were back in their place and all was well.  So the lesson here is this: when the store runs out of a key ingredient, just go to Disney World.

Scotcheroos with Special K cereal

Okay, not really. The lesson here is supposed to be that when you make Scotcheroos, you should try using Special K instead of Rice Krispies. My friend Tracy gave me this tip many years ago, and I’ve been making them with Special K every since. It changes the texture and flavor and makes the bars a little more interesting. People might not even recognize them as Scotcheroos. As for this batch, I’m going to take them over to the H.E.B. and (awkwardly) attempt to share them with the employee who helped me.

5.0 from 1 reviews
Tracy's Scotcheroos
Prep time
Cook time
Total time
Scotcheroos made with Special k
Recipe type: Dessert
Serves: 32
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 6 cups Special K Cereal
  • 1 1/2 cup semisweet, dark or even milk chocolate chips (9 ounces)
  • 1 1/2 cup butterscotch chips (9 ounces)
  1. Line a 13x9 inch pan with nonstick foil. For a half batch, use an 8 inch pan.
  2. a large (3 quart) nonstick saucepan, combine sugar and corn syrup and heat just until mixture begins to boil and sugar starts to dissolve. Remove from heat and stir in peanut butter and vanilla. Stir until well blended, then stir in the cereal.
  3. Empty the mixture into the pan and press firmly to cover.
  4. Place chocolate and butterscotch chips in a microwave-safe bowl and heat on 50% power for about 2 minutes, stirring every 30 seconds, until melted and smooth. Alternatively, you can do this over a double-boiler. Spread over top of bars and refrigerate until chocolate is slightly firm. Remove from the refrigerator when set and return to room temperature (they are hard to cut when cold). Lift foil from pan and place on a cutting board. Cut into bars
Cook time is actually chill time

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  1. Karen says

    LOL at the idea of just going to Disney World if the store doesn’t have the ingredients you want.
    This is called Special K bars around here. And this is a MUST for my sister to make and bring to ANY family gathering. 2 or 3 pans worth at least. They are that good!

  2. says

    Karen, does your version of Special K bars have the butterscotch/chocolate topping? I’ve made versions that are just the base with no chocolate. I love the chocolate!

  3. says

    Totally! For the photo, I should have taken a picture of the cookie putting a tape measure around itself and looking in the mirror.

  4. says

    They are called Special K Bars here too and yes, they have the chocolate/butterscotch topping.
    With the state of grocery stores here I should just throw in the towel and move to Disney. They’re always out of something or have pulled what I want entirely from the shelves. Just yesterday I learned that I can no longer buy Hershey’s Special Dark cocoa locally.

  5. debcurlydog says

    I usually just put a scoop of peanut butter in with the chocolate chips and melt together and spread…extra peanut buttery 🙂

  6. says

    I just bought the ingredients for these today and then I found your post here! My son’s tennis team loves them (making them with Rice Crispy cereal but would love the try them with Special K)! We called these Chocolate Messies when I was growing up… b/c they are messy. I think we used 1/2 butterscotch chips and 1/2 semi sweet chocolate chips sometimes… but these are also great if you omit the butterscotch chips and double the semi sweet chocolate morsels. Yum!

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