These are the best soft and chewy Scotcharoos. I started with my mom’s classic recipe and made a few simple adjustments to make them extra gooey and tender so they stay soft for days.
What is a Scotcharoo?
Scotcharoos are a no-bake cereal bar made with peanut butter, butterscotch, and chocolate. Popular in the Midwest, these sweet bars are classic party fare—showing up at birthdays, school events, and family gatherings. They’re essentially a chocolate-peanut butter layer over a sticky rice cereal base.
What makes these Scotcharoos THE BEST?
I tested several variations before landing on this version. Starting from my mom’s nostalgic recipe, I reduced the corn syrup, added honey and marshmallows, and used higher-quality chocolate. The result keeps the familiar flavor but yields bars that are softer, chewier, and stay that way for days.
Ingredients
- Rice Krispies cereal: 6 cups for the base (corn flakes work too if you prefer).
- Peanut butter: Use regular creamy (Jif-style). Natural peanut butter where oil separates won’t give the same texture.
- Semi-sweet chocolate chips: High-quality chips (Ghirardelli, Valrhona, Guittard) melt and set beautifully.
- Butterscotch chips: Choose a good brand for better flavor and texture.
- Light corn syrup: Original recipes call for 1 cup; this recipe uses 1/2 cup, balanced with honey.
- Honey: Use a liquid honey (not thick, spreadable varieties) to help keep the bars soft.
- Granulated sugar & pure vanilla extract.
How to make Soft and Chewy Scotcharoos
Prepare a 9×13-inch pan by lining it with parchment paper and lightly spraying with nonstick spray. Measure all ingredients before you begin—this recipe comes together quickly.
In a large pot over medium heat, combine the granulated sugar, vanilla, honey, and light corn syrup. Stir frequently. As soon as the mixture starts to simmer and shows bubbling at the edges, remove it from the heat. Immediately whisk in the mini marshmallows and peanut butter until smooth. Avoid boiling the sugar mixture for too long—overcooking will make the bars hard.
Fold in the Rice Krispies cereal until everything is evenly coated, then transfer the mixture to the prepared pan. With slightly wet hands or a light spray of nonstick spray, press the mixture into an even layer. Set aside while you prepare the topping.
Make the Chocolate-Butterscotch Topping
Place the semi-sweet and butterscotch chips in a microwave-safe bowl. Melt at 50% power in 30-second intervals, stirring after each interval, until completely smooth. Slower, gentler heating helps the chocolate set glossy and smooth instead of cloudy.
Pour the melted chocolate-butterscotch mixture over the cereal layer and spread into an even coating. Allow it to set, then finish with a sprinkle of flaky salt if desired. Slice into bars and serve.
Soft and Chewy Scotcharoos FAQs
- Can I use all honey instead of corn syrup? Yes. The texture will be similar, though the honey flavor will be more pronounced.
- Can I use milk or dark chocolate? Use whichever you prefer. Dark chocolate balances the sweetness nicely; milk chocolate will be sweeter.
- Can I make these peanut free? Substitute a creamy almond butter for a peanut-free option, though flavor will differ slightly.
- Are these gluten free? Standard Kellogg’s Rice Krispies are not gluten free. For a gluten-free version, use a certified gluten-free crispy rice cereal.
Soft and Chewy Scotcharoos
- Author: Elizabeth Buuck
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 Bars
Description
An updated take on the classic chocolatey peanut butter treat that stays soft and chewy for days.
Ingredients
- 1 C Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 C Light Corn Syrup
- 1/2 C Honey
- 1 C Mini Marshmallows
- 1 C Peanut Butter (creamy)
- 6 C Crispy Rice Cereal
- 1 C Semi-Sweet Chocolate Chips
- 1 C Butterscotch Chips
- Flaky Salt, optional
Instructions
- Line a 9×13-inch pan with parchment paper and lightly spray with nonstick spray.
- Measure all ingredients before starting—the recipe moves quickly.
- In a large pot, combine sugar, vanilla, corn syrup, and honey. Stir over medium heat until it begins to simmer and bubble at the edges, then remove from heat.
- Whisk in peanut butter and marshmallows until smooth.
- Fold in the rice cereal until evenly coated, then press the mixture into the prepared pan using lightly wet or sprayed hands.
- Melt the chocolate and butterscotch chips at 50% microwave power in 30-second intervals, stirring until smooth to avoid cloudy chocolate.
- Spread the melted topping over the bars, let set, finish with flaky salt if desired, slice, and serve.
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