New this month
Get the Allrecipes magazine

Chocolate Scotcheroos

"A very sweet bar cookie that can be made with Special K™ or crispy rice cereal."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 117 cals
Original recipe yields 48 servings (1 - 9x13 inch pan)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Butter a 9x13 inch baking pan.
  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. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 117 calories; 4.8 g fat; 18 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 60 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 248
  1. 343 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 d...

Most helpful critical review

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. o...

Most helpful
Most positive
Least positive
Newest

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 d...

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...

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...

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 butterscotc...

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...

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 ...

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 reci...

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. o...

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 an...