Scotcharoos Bar Recipe
These no-bake scotcheroos are quite possibly the best peanut butter Rice Krispie Treat recipe. This is a no-bake cookie bar. It's a soft and chewy peanut butter Rice Krispie Treat and has thick and rich butterscotch and chocolate topping.
Servings: 15 people
Calories: 460kcal
Ingredients
Peanut Butter Rice Krispies
- 1 cup Butter (salted)
- 1 cup Corn Syrup karo, or glucose syrup
- 1 cup Sugar
- ½ bag Mini Marshmallows (or 4 cups mini marshmallows)
- 1 cup Peanut Butter
- 5 cups Rice Crispy Cereal
Topping for Scotcharoos
- 1 cup Chocolate Chips milk or semi sweet
- 1 cup Butterscotch Chips
Instructions
Peanut Butter Rice Krispies
- Spray a 9 by 13" baking dish with non-stick cooking spray. Set aside.
- In a medium sauce pan or nonstick dutch oven, melt the butter on medium heat. Add the corn syrup and sugar. (Until sugar dissolves) Heat and stir, bring to a boil and cook for 2-3 minutes.
- Remove from heat, add Peanut Butter and marshmallows and stir until combined and the marshmallows are almost melted. Add rice crispies. Mix.
- Pour the cereal mixture into the prepared 9 by 13" baking dish. Using the back of a spoon, spread the mixture evenly into the baking dish.
Topping for Scotcharoos
- In a microwave-safe bowl, add the chocolate chips and butterscotch chips. Cook for 1 minute. Stir, repeat as needed until chips are melted. Pour onto the rice crispies.
- Cool until they hold their shape. Cut into 3" squares and enjoy!
Video
Nutrition
Calories: 460kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 261mg | Potassium: 117mg | Fiber: 1g | Sugar: 54g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg