When it comes to comfort food, there are few treats as beloved as these old-fashioned scotcheroo bars. They’re a mix of chewy, crispy, and chocolate-peanut-butter-butterscotchy goodness that has been around for as long as you can remember. And they’re so simple to make.

A Bit of Scotcheroo History

Scotcheroo bars first made their appearance in the 1960s, courtesy of a recipe from the makers of Rice Krispies cereal themselves. They were part of a promotional effort to showcase the versatility of the cereal beyond breakfast. Their goal was to create a treat that was easy to make and loved by both kids and adults. I’d say it was a success!

The original recipe featured the combination of peanut butter, butterscotch, and chocolate that quickly became famous. Over the years, scotcheroos have become a staple at potlucks, family gatherings, and bake sales—they’re a timeless favorite.

Ingredient Notes

• Corn syrup is what gives scotcheroos that signature chewy texture and helps hold everything together without becoming dry and crumbly.
• Peanut butter adds richness and that classic sweet-salty flavor. It also helps bind the cereal mixture so the bars stay soft but sliceable.
• The butterscotch chips add a caramel-like flavor that makes scotcheroos instantly recognizable.

Step-By-Step Instructions

1. In a large saucepan over medium heat, combine the Karo syrup, peanut butter, and sugar. Heat until the mixture is melted and smooth, stirring often to prevent burning.
2. Fold in the Rice Krispies using a large spoon or rubber spatula. Stir until they’re fully coated with the peanut butter mixture.
3. Turn the mixture out into a 9 x 13 pan. Using a piece of parchment paper, press the mixture evenly into the pan.
4. In a large glass bowl or measuring cup, combine the chocolate chips, butterscotch chips, and 1/4 cup peanut butter. Heat in 30-second increments, stirring after each, until the chocolate mixture is melted and smooth.
5. Pour the chocolate mixture over the bars. Using a large spoon or rubber spatula, spread the frosting evenly over the top.
6. Place the bars in the refrigerator for 1 hour to set up. Once set, slice into 24 bars and enjoy.

Recipe Tips & Notes

• While the recipe calls for smooth peanut butter, you can use crunchy if you prefer a bit of extra texture in your bars.
• Avoid using a natural peanut butter for this recipe, because the oil separation can affect the consistency of the bars. Sadly, it’s just not the same.
• Get creative with mix-ins. Add a handful of mini marshmallows or a sprinkle of sea salt on top of the frosting for an extra layer of tastiness.

Storage Recommendations

Store scotcheroos in an airtight container at room temperature for up to 3–4 days. They’ll stay soft and chewy as long as they’re well covered. If your kitchen runs warm, you can refrigerate them to keep the topping firm—but let them sit at room temp for a bit before serving so they’re not too hard.

These freeze well, too. Layer them with parchment in an airtight container and freeze for up to 3 months. Then just thaw them at room temperature before serving.