Scotcharoos are a wonderful combination of peanut butter, chocolate, butterscotch, and rice cereal for a crispy texture. This recipe was my mother’s and a favorite treat when I was a kid. My family loves them now!

Prep Time: 15 mins
Cook Time: 15 mins
Additional Time:20 mins
Total Time: 50 mins
Servings: 24
Yield: 24 bar cookies

Ingredients

1 tablespoon unsalted butter, or as needed
1 ½ cups peanut butter
1 cup light corn syrup
1 cup white sugar
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Directions

Gather all ingredients. Generously butter a 9×13-inch baking pan; set aside.
Mix peanut butter, corn syrup, and sugar together in a large pot; cook and stir over medium heat until peanut butter melts. Bring mixture to a boil. Remove pot from the heat.
Stir in rice cereal until well combined.
Transfer mixture into the prepared pan and pat it down with buttered hands.
Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth.
Spread over top of bars.
Cool completely, about 20 minutes, before cutting into 24 squares.

Nutrition Facts

Calories 240
Total Fat 11g Saturated Fat 4g Sodium 140mg Total Carbohydrate 34g Dietary Fiber 1g Total Sugars 16g Protein 5g Vitamin C 5mg Calcium 9mg Iron 3mg Potassium 119mg