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A stack of scotcheroos topped with chocolate. Chocolate chips and butterscotch to the side of them.


This easy recipe for Scotcheroos only needs 6 ingredients and there is no corn syrup! Scotcheroos are a delicious treat with Rice Krispies cereal coated in honey, brown sugar, and peanut butter. They're topped off with melted butterscotch chips + chocolate chips.
Course Dessert, Snack
Cuisine American
Keyword scotcheroos, scotcheroos recipe, scotcheroos without corn syrup
Prep Time 5 minutes
Cook Time 5 minutes
Set Time 3 hours
Total Time 3 hours 10 minutes
Servings 16
Calories 239kcal
Author Jessica - Together as Family


  • 9x9 Square Pan


  • 4 cups rice krispies cereal
  • cup honey
  • cup packed light brown sugar
  • ¾ cup creamy peanut butter
  • ¾ cup butterscotch chips
  • ¾ cup semi-sweet chocolate chips


  • Line a 9x9 inch baking pan with parchment paper or spray well with cooking spray.
    * I prefer using pre-cut parchment sheets, that way you can pull the bars out (by the overhang) and cut them nicely into squares.
  • Pour the rice krispies into a large mixing bowl. Set aside.
  • In a saucepan, over medium heat, bring the honey and light brown sugar just barely to a simmer while stirring constantly. Once the mixture starts to bubble, even at the edges, remove from the heat and stir in the peanut butter. Mix until the peanut butter has completely melted and incorporated into the mixture. 
  • Pour the peanut butter mixture into the mixing bowl with the rice krispies cereal and mix together until all the cereal is evenly coated. 
  • Press the mixture into the prepared baking pan, using greased fingers, the back of a spoon, bottom of a measuring cup (spray with cooking spray), or a spatula to create an even layer. 
  • In a microwave-safe bowl, mix the butterscotch chips and semi-sweet chocolate chips together. Heat for 90 seconds, stirring every 30 seconds.
    * You may need longer than 90 seconds to melt the chips smoothly.
  • Pour the melted chocolate mixture over the rice krispies and spread into an even layer. Let sit at room temperature, about 3 hours or until completely set, before cutting and serving. 



Serving Size : These scotcheroos are sweet so I always cut them into smaller squares. I can get 16 bars out of the recipe, but if you want bigger bars then you can certainly do that as well. The nutrition information is for 16 bars (1 serving = 1 bar), so if you cut them larger that information will be different than what is listed. 
Tip : I do not recommend putting the bars into the fridge to speed up the 'set time'. To keep that perfectly chewy and soft texture, let the bars set at room temperature (no need to cover the pan). Store any leftovers, in an air-tight container, at room temperature as well. 
Tip : These bars get better and better as leftovers. The bars are sweet, but when we ate leftovers the day after, they seemed to have mellowed out on the sweetness. I actually prefer these the day after I make them. The texture is softer and chewier and the sweetness is mellowed out some. 
Creamy Peanut Butter : Do not use all-natural peanut butter in this recipe. Of course, you can experiment if wanted. Use the regular creamy peanut butter because it melts really smoothly into the honey + sugar mix. 


Calories: 239kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 138mg | Fiber: 1g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 3mg