Scotcheroos are bar cookies made with rice cereal, butterscotch chips, peanut butter, corn syrup and chocolate. They've always been one of my favorites, and now I like them even more thanks to a great tip from my friend Tracy. Tracy substitutes Special K for the Rice Krispies, which changes the texture and flavor and makes the bars a little more interesting.
Why Use Special K Instead of Rice Krispies
Special K gives Scotcheroos a slightly heartier bite. The flakes compress differently than puffed rice, so instead of the traditional airy crunch you get layers of crisp, slightly toasty flakes that feel more substantial. People who find classic Scotcheroos too sweet or too soft seem to love this version because the cereal adds contrast and structure. It's also a great option during the holidays when there's a run on Rice Krispies and all is left is the K.
Texture Tips for Perfect Scotcheroos
Scotcheroos are basically foolproof, but there are a few things you can do to make them better.
- When mixing the cereal with the hot syrup, switch to a silicone spatula and a large bowl so you don't crush the flakes too much. Special K bends and flakes easily, so gentle folding gives you cleaner layers and a prettier slice.
- Try using crunchy peanut butter. Creamy is fine, but the crunchy peanuts amplify the texture and add contrast.
- For an ultra-smooth topping, melt the chips with ½ tablespoon of coconut oil or butter. It softens the texture and keeps the chocolate layer from cracking when you slice.
- Special K Scotcheroos freeze well, so if you want to freeze and thaw later, lift from pan and cut into two large squares. Wrap in plastic, then put the wrapped squares in freezer bags. To thaw, bring to room temperature and slice.
This is still one of my favorite recipes, though I don't get many opportunities to make them. One little bonus is that Scotcheroos are egg-free. The butterscotch chips do contain a tiny bit of dairy so they are not vegan, but they do not contain eggs.
Here's the Special K version of Scotcheroos. Enjoy!
Recipe
Tracy's Scotcheroos
Ingredients
- 1 cup granulated sugar (200 grams)
- 1 cup light corn syrup
- 1 cup creamy peanut butter (260 grams)
- 1 teaspoon vanilla extract
- 6 cups Special K Cereal
- ½ tablespoon coconut oil or butter (optional)
- 1 ½ cup semisweet chocolate chips
- 1 ½ cup butterscotch chips
Instructions
- Line a 13x9 inch pan with nonstick foil or parchment paper. For a half batch, use an 8-inch pan.
- In 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.
- Empty the mixture into the pan and press firmly. You may want to lay a piece of parchment or nonstick foil over the top to do this.
- Place chocolate and butterscotch chips in a microwave-safe bowl or in a bowl set over simmering water. If using coconut oil or butter, add that too and stir it to coat the chips. The oil is optional and only if you want a softer topping.
- If using the microwave, heat on 50% power for about 2 minutes, stirring every 30 seconds, until melted and smooth. If you are using coconut oil, I recommend covering the bowl very loosely with plastic wrap in case the coconut oil pops. This is usually only an issue if you are heating coconut oil by itself, but the loose cover is insurance.
- .Spread melted chocolate mixture over top of bars and refrigerate until chocolate is slightly firm. If your ambient temperature is cool and you are not in a hurry, you can just let the chocolate set at room temperature.
- When set, return to room temperature if you chilled (they are hard to cut when cold). Lift foil from pan and place on a cutting board. Cut into bars
Anna says
I've had my eye on those too! Good luck farming out all the rest of the Scotcheroos. I'm not so sure they freeze well.
Sue says
It’s a no bake kind of day here and these are always a favorite. I should have made a half batch, but nope. We have a 9x13 inch pan full for two people!
Kim F. 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!
debcurlydog says
I usually just put a scoop of peanut butter in with the chocolate chips and melt together and spread...extra peanut buttery 🙂
Sue 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.
Holiday Baker Man says
Perfect! Try a couple of pieces and share the rest!!!
Amy @ What Jew Wanna Eat says
Special K= healthy right? I wish I was that HEB employee who helped because these look delicious!
Anna 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.
Chewthefat says
And clearly, because they are made with Special K you can count them as part of the Special K diet!
Anna 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!
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!