Peanut Butter Scotcheroos


  • 6 cups puffed rice cereal, like Rice Krispies
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter (see Recipe Note)
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips



First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice cereal into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.

Bring the sugar and corn syrup to a boil:

Set pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.

While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.

Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.

Transfer the cereal mixture to the baking dish:

Place parchment paper on top of mixture and press down into the pan to create an even surface.

Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)

Pour the chocolate over the cereal bars and allow to set to cool for about 20 minutes.

You can make these with natural and organic peanut butters, but use a very creamy variety. If the oil has separated, mix it in very well before making the bars.

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