Chocolate Scotcheroos

16 servings
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes

Classic Chocolate Scotcheroos are no-bake sweet, chewy goodness made with rice krispies, corn syrup, butterscotch chips, chocolate chips, and peanut butter.

When it comes to childhood favorites, it doesn’t get more classic than Rice Krispie Treats. Kids love them, adults love them, these no-bake Dessert Bars are a hit with everyone!

Scotcheroos bars in stack


If you grew up in the Midwest, or have been lucky to be friends with someone who did, you know and love these must-have party snacks. Scotcheroos are a classic no-bake dessert that no Midwestern potluck, backyard barbecue, or birthday would be complete without. These chocolatey butterscotch krispie treats are chewy, sweet, and so easy to make!

Chocolate Scotcheroos are peanut butter cereal bars have a thick layer of chocolate and butterscotch frosting. They are made in minutes with just a handful of pantry staples. If you have the ingredients to make regular cereal bars, plus some baking chips and peanut butter, then you have everything you need to make these bars. If you’ve made krispie treats, you can easily make these no-bake Chocolate Scotcheroos.

Scotcheroos in baking dish uncoated

The big difference, besides the chocolate butterscotch frosting, between Rice Krispies and Scotcheroos is the corn syrup instead of butter and marshmallows. If you don’t normally like to use corn syrup for baking, these bars are worth the exception! The corn syrup and sugar are melted together to make these bars extra chewy and sweet. You can use marshmallows with our substitution in the variations.

Chocolate Scotcheroos are a tasty, sweet treat that everyone loves, and are a hit for holidays cookie exchanges. Kids will love them for birthday parties and adults will love them at potlucks. You can make a double batch easily and freeze some for later, up to 6 months. Chocolate Scotcheroos make a great edition to edible gift baskets too!


Tips for the Best Chocolate Scotcheroos

  • To make your bars easier to cut, soften at room temperature for a few minutes before slicing.
  • Be careful not to overcook or boil the sugar and syrup mixture or your Scotcheroos will set hard instead of being chewy. You want to just melt the sugar-corn syrup mixture to start to bubble and remove from the heat.
  • You will also get hard, solid Scotcheroo Bars if you push your rice krispie mixture into the pan too firmly. Just gently pat down into the pan and even out.
  • When you are melting the chocolate and butterscotch chips, do it in bursts so they don’t burn or seize up. To make it even it smoother frosting, add a tablespoon coconut oil.

Scotcheroos in baking dish, coated before cooling


  • Cereal: Swap in other cereals for Rice Krispies like Cocoa Pebbles, Chex Crispix, Golden Grahams, Honey Nut Cheerios, or Corn Flakes. You could also do a mixture of cereals.
  • Chocolate Chips: Make these with dark chocolate chips or white chocolate chips instead of the semi-sweet chocolate chips. Instead of butterscotch chips, use caramel chips or cinnamon baking chips.
  • Mix-Ins: Stir in ½ cup mix-ins like coconut shreds, chopped nuts, mini chocolate chips, mini marshmallows with the cereal mixture. To keep ingredients like chocolate chips or marshmallows from melting, wait 5 minutes after you stir in the hot syrup-sugar mixture before adding.
  • Marshmallows: Instead of corn syrup and sugar, melt 20 ounces marshmallows with 6 tablespoons butter, like you would with regular Rice Krispie Treats.
  • Peanut Butter: Substitute other nut butters like cashew butter or almond butter, or try a non-nut butter spread like sunflower butter or chocolate hazelnut spread.



  • Serve: Chocolate Scotcheroos are best served at room temperature so they stay soft and chewy. You can keep at room temperature for up to 1 week in a plastic bag or other sealed container.
  • Store: Keep Chocolate Scotcheroos in the refrigerator for up to 2 weeks in an airtight container. Bring to room temperature for about 30 minutes to soften again.
  • Freeze: Wrap individual Chocolate Scotcheroo Bars in plastic wrap and place in a freezer bag. Freeze for up to 6 months and thaw for a couple hours to serve.

Scotcharoos cross-section in baking dish

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Chocolate Scotcheroos

Classic Chocolate Scotcheroos are no-bake sweet, chewy goodness made with rice krispies, corn syrup, butterscotch chips, chocolate chips, and peanut butter.
Yield 16 servings
Prep Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Spray a 9x13 inch baking dish with vegetable oil spray or wipe with a bit of butter.
  • Add corn syrup and sugar to a large pot on medium heat stirring constantly until sugar dissolves and it just starts to bubble.
  • Remove from heat and whisk in the peanut butter until smooth.
  • Stir in the Rice Krispies cereal until well coated, then press the mixture, gently, into your baking dish.
  • Add chocolate chips and butterscotch chips to a microwave safe bowl and microwave in 30 second increments, stirring after each one, until smooth.
  • Spread chocolate mixture over the cereal treats.
  • Put in refrigerator for 30 minutes to harden before slicing.


Calories: 450kcal | Carbohydrates: 71g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 238mg | Fiber: 3g | Sugar: 56g | Vitamin A: 730IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 5mg
Keyword: Chocolate Scotcheroos

Chocolate Scotcheroos collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This is one of our childhood favorites and I’m glad I found this recipe! My kids enjoyed it so much. I think this is going to be their new favorite too.

  2. I love this recipe- chewy goodness and rice krispies are my favorite! I would give 6 stars if I could! Delicious – thanks!