If you’re craving a nostalgic treat that’s easy to make and always a crowd-pleaser, these No Bake Scotch-A-Roos are just what you need! This classic dessert bar combines crispy rice cereal, creamy peanut butter, and a rich chocolate butterscotch topping for the perfect chewy bite every time. Whether you're planning a party, prepping for the holidays, or simply looking for a sweet snack to enjoy at home, this no bake recipe is sure to become a go-to favorite.
This will become a favorite from your kitchen! Having a no bake quick recipe in your arsenal is always a success!
If you want to see more no bake recipes check out my chocolate haystacks and my strawberry shortcake trifles!
Ingredients
- sugar
- corn syrup
- peanut butter
- rice krispies
- semisweet chips
- butterscotch chips
See recipe card for quantities.
Instructions
This NO BAKE recipe is So Easy! You just start with combining sugar and corn syrup. Remove from the heat just when that begins to boil. DO NOT LET IT BOIL. Add peanut butter until smooth then add cereal and combine completely. Pour into prepared pan. Then add melted chocolate mixture! SO SO GOOD!
I like to use a parchment lined pan for easy clean up but also to be able to remove the bars and cut more easily. See the pic below!
Equipment
You only need a few pieces of equipment for this yummy recipe. A heavy bottom sauce pan or dutch oven, a good silicon scraper, parchment paper, 9x13 pan, measuring cups, and spreader.
Check out my affiliate link to all my fav baking supplies HERE!
Storage
These are fabulous stored for 2-3 days in an airtight container!
TIPS!
For CHEWY Scotharoos instead of hard...Do NOT store in fridge as it will harden the base. Popping them in the fridge right after spreading the chocolate is great, as it sets the topping. However, no more than 20 mins is usually great.
Also, do not let that sugar and corn syrup come to a boil, when you start to see bubbles, remove from the heat. this will also yield a chewy bar!
More No Bake Recipes
Scotch-A-Roos
Ingredients
- 1 cup sugar
- 1 cup corn syrup
- 1 cup peanut butter
- 6 cups rice krispies
- 1 ½ cups chocolate chips
- 1 ½ cups up butterscotch chips
Instructions
- Line a 9x13 pan with layer of parchment paper. Melt sugar and syrup until bubbly, do not boil. Remove from heat, stir in peanut butter. Mix mixture with rice krispies. Press mixture in pan and let firm up. Melt chips together in microwave safe bowl, 30 seconds at a time. Spread on top. Chill about 15 minutes to set chocolate. Pull out of pan by edge of parchment paper and cut into squares. Serve room temperature.
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