These scotcharoos were made by my mother when I was a kid, and they continue to be a family favorite. They have a wonderful combination of peanut butter, chocolate, and butterscotch with a crispy texture.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
50 mins
24 bars


  • 1 tablespoon unsalted butter, or as needed

  • 1 ½ cups peanut butter

  • 1 cup light corn syrup

  • 1 cup white sugar

  • 6 cups crisp rice cereal

  • ½ cup semisweet chocolate chips

  • ½ cup butterscotch chips


  1. Generously butter a 9x13-inch baking pan; set aside.

  2. Mix together peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from the heat.

  3. Stir in rice cereal until well combined. Transfer mixture into the prepared pan. and pat it down with buttered hands.

  4. Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.

  5. Cool completely, about 20 minutes, before cutting into 24 squares.

Nutrition Facts (per serving)

240 Calories
11g Fat
34g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 240
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Sodium 140mg 6%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 5g
Vitamin C 5mg 23%
Calcium 9mg 1%
Iron 3mg 14%
Potassium 119mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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