Quick, Easy, No-Bake Scotcheroos
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I realize that all of you (well, all of you Americans) are still stuffed full of turkey and pumpkin pie and maybe some pecan pie and bread pudding, too. I get it. You don’t want to whip up some elaborate meal or fancy dessert until you’ve recovered from Thanksgiving. That’s why I’m about to share with you a quick, no-bake recipe for Scotcheroos.
Never heard of a Scotcheroo? They are similar to rice krispy treats, but they don’t have marshmallow. It’s just rice krispies, corn syrup, sugar, peanut butter, chocolate and, of course, butterscotch chips. Simple, easy, and best of all? Delicious.
A quick and favorite tip of mine for any kind of bar type dessert (brownies, no-bake bars, etc.) is to line your pan with either parchment paper or wax paper and leave a bit hanging over the edges. When your ready to cut, just lift the whole thing out of the pan. It makes it much easier to cut and you don’t smoosh up the sides trying to dig things out with a fork.
Back to the Scotcheroos. You should make these. Immediately. Kids love ‘em, adults love ‘em, co-workers love ‘em, the mailman loves ‘em. More importantly, you will love them.
Ingredients
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 1 tsp vanilla extract
- 6 cups crisp rice cereal
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups butterscotch chips
Instructions
- Line a 9 x 13 pan with parchment or wax paper.
- Add sugar and corn syrup to sauce pan and stir over medium heat until it reaches a rolling boil. Remove from heat and stir in peanut butter and vanilla.
- In a large bowl, add six cups of crispy rice cereal. Pour on the peanut butter mixture and stir until all the cereal pieces are coated. Spread in prepared pan.
- In a double boiler (or the microwave) melt the chocolate and butterscotch chips together. Spread on top of cereal and refrigerate for 3 hours or until set. Cut into squares.
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Scrumptious! And thank you for the parchment/wax paper tip.
My mother in law makes these and we love them! Except, I’m not a butterscotch fan (please don’t kill me!), so she uses peanut butter chips in place of the butterscotch chips in the topping.
i’m not kidding when i tell you that i can put away a whole batch of these in one day. granted, i don’t feel like doing a jig afterwards, but they’re so delicious going down. it’s a happy marriage of flavors and textures, that’s for darn sure.
Hey! These work with cornflakes, too. Just in case, y’know, you have one cereal but not the other and you don’t want to run to the store. Yummy!!
I cannot make them immediately, since I used up my ingredients making them last week. And I made the mistake of leaving the room after serving a slice to my extended family, and I came back to a half-empty pan.
I haven’t had these since I was a kid! I had completely forgotten about them. Thanks for reminding me
I like these! Easy and delicious. Can’t wait to try them on the kids.
Karly, first off.. YUM
SECOND: WHY aren’t you contributing more of your awesome recipes and gorgeous pics to Blissful Food????
Why haven’t I seen this recipe before? What kind of cave am I living in? These are gluten free too.
Yummy! I made these last year. At first I wasn’t sure if I liked them but then they got really addictive!
We made cookies this weekend, and I used this recipe. OMG, they are so good! Everyone love them, they were incredibly easy to make & they are super delicious. I have a feeling this recipe will be popping back up throughout the year, not just for next years Christmas cookies…
Do you have to use butterscotch chips because im allergic
please get back to me ASAP
Karly — June 2nd, 2012 @ 11:10 am
@Julia,
You could try using peanut butter chips in place of them.
Julia — June 2nd, 2012 @ 5:24 pm
@Karly,
Julia — June 2nd, 2012 @ 5:25 pm
I am also allergic to peanut butter too!!!