Name: Chocolate Scotcharoos
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 24
Ingredients: 6 cups crispy rice cereal; 1 cup granulated sugar; 1 cup light corn syrup; 1 cup creamy peanut butter; 1 cup semi-sweet chocolate chips; 1 cup butterscotch chips; Special Equipment:; 9x13-inch baking dish; Large saucepan; Mixing spoon or silicone spatula; Microwave-safe bowl or double boiler

Chocolate Scotcharoos

Chocolate Scotcharoos have become one of those go-to treats in our home that disappear almost as quickly as I make them. I still remember the first time I whipped up a batch—it was a hectic weeknight, and I needed something sweet for a last-minute bake sale. I had all the ingredients in my pantry (a rare win!), and within 15 minutes, these no-bake beauties were cooling on the counter. My kids peeked in, asking what smelled so good, and by the next morning, not a single square was left for the sale. We’ve been hooked ever since.

What I love most is the balance of textures—the chewy, peanut buttery base paired with a silky, chocolate-butterscotch topping is just irresistible. They’re sweet without being cloying, and there’s something nostalgic about the crunch from the crispy rice cereal. It brings back memories of school lunches and sleepovers, and now I get to share that with my own family.

It’s a recipe that feels special but takes minimal effort, which, let’s be honest, is the kind of magic every mom needs. Whether it’s a party tray, lunchbox treat, or a quick bite after dinner, these Scotcharoos always hit the spot. Even my husband, who isn’t usually into sweets, sneaks one (or three) when he thinks I’m not looking. If you’ve never made them before, you’re in for a treat—just be warned: once you do, your family will be asking for them all the time!

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Absolutely! Chocolate Scotcharoos keep well for up to a week in an airtight container at room temperature.

Can I freeze them?
Yes. Wrap individual bars in plastic wrap and store them in a freezer-safe container. Let them come to room temperature before serving.

Do I need to bake them?
Nope! These are completely no-bake, making them perfect for hot days or when you’re short on time.

Can I use natural peanut butter?
You can, but the consistency might be a little different. For best results, use creamy peanut butter like Jif or Skippy.

What if I don’t have butterscotch chips?
You can replace them with more chocolate chips or try white chocolate chips for a twist.

What You Need to Make Chocolate Scotcharoos

6 cups crispy rice cereal

1 cup granulated sugar

1 cup light corn syrup

1 cup creamy peanut butter

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Special Equipment:

9×13-inch baking dish

Large saucepan

Mixing spoon or silicone spatula

Microwave-safe bowl or double boiler

How to Make Chocolate Scotcharoos

Prepare the dish: Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

Heat sugar and syrup: In a large saucepan, combine the sugar and light corn syrup. Heat over medium heat, stirring constantly until the mixture begins to boil.

Add peanut butter: Remove the pan from heat and stir in the peanut butter until smooth.

Mix in cereal: Add the crispy rice cereal and stir until well coated.

Press into pan: Transfer the mixture into the prepared dish. Use a spatula or greased hands to press it evenly into the pan.

Melt chocolate and butterscotch: In a microwave-safe bowl or using a double boiler, melt the chocolate chips and butterscotch chips together, stirring until smooth.

Spread topping: Pour the melted mixture over the cereal base and spread evenly.

Cool and set: Let the bars cool completely at room temperature or refrigerate for faster setting. Slice into squares and serve.

Tips for Making the Best Chocolate Scotcharoos

Don’t overheat the syrup: Once it starts to boil, remove it promptly to keep the bars chewy and not too hard.

Use parchment paper: It makes cleanup a breeze and makes it easy to lift the bars out for slicing.

Add a sprinkle of sea salt: For a sweet-and-salty upgrade, lightly sprinkle sea salt over the chocolate topping before it sets.

Cut when cool but not cold: They’re easiest to slice cleanly when fully set but not fridge-hard.

Customize with mix-ins: A handful of chopped peanuts or a drizzle of white chocolate can add fun twists.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These are dangerously good. I made them for my daughter’s soccer team and they were gone before halftime!” – Karen M.

⭐️⭐️⭐️⭐️ “Great recipe, though I might cut the sugar a bit next time. Still, a total crowd-pleaser!” – Tom R.

⭐️⭐️⭐️⭐️⭐️ “So simple and so delicious! My kids helped make them, and now they request ‘those peanut butter squares’ weekly.” – Amanda B.

⭐️⭐️⭐️⭐️⭐️ “Perfect for bake sales and school events. I’ve made them five times and they’re always a hit.” – Jess K.

⭐️⭐️⭐️ “A bit too sweet for me, but my grandkids couldn’t get enough!” – Ellen T.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3