These are the best soft, chewy scotcharoos—an updated take on my mom’s classic recipe with a few simple tweaks to make them extra gooey and tender so they stay soft for days.
What is a Scotcharoo?
If you’re not from the Midwest, scotcharoos might be new to you. They’re a no-bake rice cereal bar made with chocolate, peanut butter, and butterscotch—an easy, nostalgic treat that shows up at birthdays, school events, and family gatherings. These bars are crunchy, chocolatey, and buttery with a sticky, satisfying bite.
What makes these Scotcharoos THE BEST?
I started with my mom’s tried-and-true recipe and tested several variations until I found the perfect balance of texture and flavor. To keep the classic taste but make the bars notably softer, I reduced the corn syrup, added honey, and included marshmallows for extra chew. I also used a higher-quality chocolate for a richer topping. The result is a familiar scotcharoo flavor that’s more tender and stays soft for days.
Ingredients
- Rice Krispies Cereal. 6 cups for the base; corn flakes can work as an alternative.
- Peanut Butter. Use regular creamy peanut butter (the oil-separated natural kinds won’t bind as well).
- Chocolate Chips. Semi-sweet chips from a higher-quality brand give a better finish.
- Butterscotch Chips. Butterscotch adds that classic scotcharoo flavor—use good-quality chips if possible.
- Light Corn Syrup. The original recipe uses more, but here it’s reduced for a softer result.
- Honey. Replaces part of the corn syrup to keep the bars tender and add a touch of flavor.
- Granulated Sugar & Pure Vanilla Extract. For sweetness and flavor depth.
How to make Soft and Chewy Scotcharoos
Prepare a 9×13″ pan by lining it with parchment paper and lightly spraying the paper with nonstick spray. Have all ingredients measured and ready—the recipe comes together quickly once heated.
In a large pot over medium heat, combine the granulated sugar, vanilla, honey, and light corn syrup. Stir frequently and heat until the mixture just begins to simmer and bubble around the edges. Remove it from the heat as soon as it starts to boil around the edges. Overcooking will produce hard, brittle bars instead of soft, chewy ones.
Immediately whisk in the marshmallows and peanut butter until the mixture is smooth. Fold in the Rice Krispies until they are evenly coated. Transfer the mixture to the prepared pan and press into an even layer. Wet or lightly grease your hands to prevent sticking while pressing.
Make the Chocolate-Butterscotch Topping
Place the semi-sweet and butterscotch chips in a microwave-safe bowl. Melt at 50% power in 30-second increments, stirring between each interval until smooth. Heating gently helps the chocolate set with a glossy finish rather than a dull, cloudy look.
Spread the melted chocolate-butterscotch mixture evenly over the pressed cereal layer. Allow the topping to set, then sprinkle with flaky salt if desired. Slice into bars and serve. Store in an airtight container to keep them soft for several days.
Soft and Chewy Scotcharoos FAQs
- Can I use only honey and skip the corn syrup? Yes—you can substitute all honey for corn syrup. The texture will be similar, though the honey flavor will be more pronounced and the bars may taste slightly different from the classic version.
- Can I use milk or dark chocolate? Either works. Dark chocolate adds a nice balance to the sweetness; milk chocolate will be sweeter but still delicious.
- Can these be made peanut-free? Substitute a creamy almond or sunflower seed butter for a peanut-free version, keeping in mind flavor differences.
- Are these gluten-free? Standard Kellogg’s Rice Krispies are not gluten-free. Use a certified gluten-free crispy rice cereal if you need a gluten-free option.
Soft and Chewy Scotcharoos
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- Author: Elizabeth Buuck
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 Bars
Description
An updated version of the classic chocolate-peanut butter cereal bars 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
- 6 C Crispy Rice Cereal
- 1 C Semi-Sweet Chocolate Chips
- 1 C Butterscotch Chips
- Flaky Salt, optional
Instructions
- Line a 9×13 pan with parchment paper and lightly spray the paper with nonstick spray.
- Measure all ingredients before you start; the recipe moves quickly once heated.
- In a large pot, combine sugar, vanilla, corn syrup, and honey. Stir frequently and bring to a simmer. Remove from heat as soon as it begins to boil around the edges—do not overcook.
- Whisk in the peanut butter and marshmallows until smooth.
- Fold in the Rice Krispies until evenly coated, then transfer to the prepared pan.
- Use lightly wet or greased hands to press the mixture into an even layer. Set aside.
- Melt the semi-sweet and butterscotch chips together in the microwave at 50% power in 30-second intervals, stirring between each, until smooth.
- Spread the melted topping over the bars, let set, sprinkle with flaky salt if desired, then slice and serve.
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