Scotcheroos
Scotcheroos are a classic no-bake dessert bars with a chewy peanut butter Rice Krispies base that’s frosted with a combination of melted dark chocolate & butterscotch.
These scotcheroos are a rich, decadent, and delicious treat that are so easy to make. I surprised my kids with these tasty little treats recently from a recipe I found on Sally’s Baking Addiction. These dessert bars are simple to throw together and they are so addictive & delicious!
How to Make Scotcheroos
Line an 8 x 8-inch baking dish with parchment paper. Side Note: There is no need to butter or grease the pan or parchment.
In a medium saucepan, heat the sugar and honey over medium heat until simmering. Allow it to simmer for 1 minute without stirring. Do not bring to a boil–that’s too hot. After 1 minute of simmering, remove the saucepan from the heat.
Stir in the peanut butter and the vanilla extract until creamy and smooth. Add the crispy rice cereal and gently stir until well combined.
Pour the mixture into the prepared baking dish and gently smooth with a rubber spatula until evenly spread out in the pan. Side Note: Don’t press down with force.
Make the melted butterscotch & chocolate, by combining the butterscotch morsels, semi-sweet chocolate chips, and coconut oil in a medium microwave-safe bowl, then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the butterscotch/chocolate mixture!
Pour the mixture in the center of the scotcheroos and tilt the pan until it is entirely evenly coated with the butterscotch/chocolate mixture.
Top with a sprinkling of flaked sea salt, cover, and place into the refrigerator for 2 hours or up to 2 days.
When ready to serve, lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into small squares.
Cover and store leftover dessert bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Equipment
Ingredients
- ½ cup honey
- ¼ cup white sugar
- ½ cup creamy peanut butter
- ½ tsp vanilla extract
- 3 cups Rice Krispies cereal
- ¾ cup butterscotch morsels
- ½ cup semi-sweet chocolate chips
- ½ tbsp coconut oil
- Flaked sea salt, to taste
Instructions
- Line an 8 x 8-inch baking dish with parchment paper. Side Note: There is no need to butter or grease the pan or parchment.
- In a medium saucepan, heat the sugar and honey over medium heat until simmering. Allow it to simmer for 1 minute without stirring. Do not bring to a boil--that’s too hot. After 1 minute of simmering, remove the saucepan from the heat.
- Stir in the peanut butter and the vanilla extract until creamy and smooth. Add the crispy rice cereal and gently stir until well combined.
- Pour the mixture into the prepared baking dish and gently smooth with a rubber spatula until evenly spread out in the pan. Side Note: Don't press down with force.
- Make the melted butterscotch & chocolate, by combining the butterscotch morsels, semi-sweet chocolate chips, and coconut oil in a medium microwave-safe bowl, then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the butterscotch/chocolate mixture!
- Pour the mixture in the center of the scotcheroos and tilt the pan until it is entirely evenly coated with the butterscotch/chocolate mixture.
- Top with a sprinkling of flaked sea salt, cover, and place into the refrigerator for 2 hours or up to 2 days.
- When ready to serve, lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into small squares.
- Cover and store leftover dessert bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.
They look so rich and absolutely irresistible!
I want to try these but need a substitute for the coconut oil. Canola?
Katie,
Yep, that should work just fine.
-Pam
Chocolate, peanut butter, marshmallow…what is there not to love?!
So delicious! I like it!
Thank you for this recipe! It is a real masterpiece. My sister recommended that try it for my birthday and it was a total match. Thank you a lot for sharing it!
Link,
Glad you enjoyed them. Thanks for taking the time to let me know.
-Pam
This cake is so enjoyable! It’s like a dream come true for every kid in the form of a cake!