Recipe By Debbie
Published Aug 6th
Prep 20m Cook 5m Additional 20m Ready In 45m
Servings 1 - 9x13 inch pan Calories 116.8

A very sweet bar cookie that can be made with Special K™ or crispy rice cereal.

Recipe Ingredients

  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 6 cups crispy rice cereal
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Cooking Directions

  1. 1 Butter a 9x13 inch baking pan.
  2. 2 In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
  3. 3 In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Nutrition Facts

  • Calories 116.8
  • Carbohydrate 18 g
  • Fat 4.8 g
  • Fiber 0.6 g
  • Protein 1.7 g
  • Saturated Fat 2.1 g
  • Sodium 59.8 mg
  • Sugar 10.9 g
This decadent Scotcharoo Bar recipe is a delicious marriage of peanut butter rice krispie treat, topped with a blend of melted ...


  1. This is a decent start for this dessert but I think the following changes make the bars gooey-er (softer and chewier) and the "frosting" to bar ratio more proportionate: For the Bar: ~Use 2 c. of peanut butter ~Add additional corn syrup as needed because the extra peanut butter can dry out the bar For - Read more ...
  2. These are an old family favorite and super easy but DO NOT let the corn syrup come to a bubbling all-over boil. That's what makes them hard! Just let the sugar melt with tiny bubbles around the edge of the pan then remove from heat & stir in peanut butter. I always use super crunchy - Read more ...
  3. I have been making this recipe for years. It is extremely sweet! I only gave it 4 stars because my recipe differs just a bit. I use 1-1/2 cups peanut butter which makes it far less hard. For the topping, 2 cups chocolate chips and 2 cups butterscotch chips (doubling this recipe). Makes a nice - Read more ...
  4. I've been making these from my own recipe (which is pretty much identical) for over 20 years. A few of my own tips: add the peanut butter with the syrup and sugar BEFORE you turn on the heat and then just barely bring to a boil (this ensures you don't make rock candy), use pam - Read more ...
  5. I use 1 1/2 c of peanut butter, add 2 tsp of vanilla as I stir in the peanut butter, and use 10 c of Special K. On a tip from my grandma, I used 12 oz of chocolate chips and 12 oz of butterscotch chips. With those changes these are my favorite bars ever!
  6. This recipe is super! I have been making this one for years. When you press the cereal mixture into pan, use a flat metal lasagna spatula sprayed lightly with cooking spray and press mixture down firmly. Another good tip is to spray cooking spray into measuring cup for adding corn syrup! It slides right out! - Read more ...
  7. Delicious! I was paranoid about letting the corn syrup mixture boil too long, so I didn't even let it reach a rolling boil. As soon as it started to boil, I removed it from the stove and added the peanut butter. It's perfect. Not too chewy and definitely not too hard. I'm having a hard - Read more ...
  8. These bars are spectacular. The first time I made them I pressed them in the pan too hard and it was torture to cut them! Make sure to lightly press so that they're easier to cut. Great recipe!
  9. Exactly what I was looking for!! Be careful not to cook the syrup & sugar any longer than just reaching a rollign boil though -- they get HARD if yo ulet it boil too long. I had walked away to answer the phone and the first batch I made were like ROCKS!!

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