Classic Scotcheroos: Grandma’s No-Bake Dessert Bar Recipe

This original Scotcheroos recipe — Grandma’s classic — comes together in minutes using peanut butter, chocolate, and butterscotch. A no-bake dessert bar that makes 24 squares, perfect for potlucks and picnics.

I grew up watching my grandmother, Bernice, make Scotcheroos from her old yellow “Tried and True” cookbook. She could never quite remember the name “Scotcheroos,” so in our family they were always “Skiparoos.” These chewy, chocolate-and-peanut-butter Rice Krispies bars are a nostalgic favorite that trace back to a simple recipe printed on a cereal box in the 1960s — a beloved classic for good reason.

Original Scotcheroos — A Delightful No-Bake Dessert Bar

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 tablespoon butter
• Coarse sea salt (optional)

Instructions

These Scotcheroos are quick and straightforward. Work efficiently once the peanut butter mixture is combined with the cereal, as it begins to set as it cools.

Step 1: Make the sugar syrup

In a medium saucepan, combine the sugar and corn syrup. Heat over medium, stirring constantly until the mixture reaches a gentle boil.

Step 2: Add peanut butter

Remove the saucepan from the heat and immediately stir in the peanut butter until the mixture is smooth and glossy.

Step 3: Combine with cereal

Pour the peanut butter mixture over the Rice Krispies in a large bowl. Mix thoroughly — the mixture will be thick and slightly difficult to stir. Work quickly while it’s still warm and pliable.

Step 4: Press into pan

Line a 9 × 13-inch pan with parchment paper. Transfer the cereal mixture into the pan and press it down firmly and evenly. Wetting your hands with hot water or using a piece of parchment to press helps prevent sticking and gives a smooth surface.

Step 5: Prepare the topping

In a microwave-safe bowl, combine the chocolate chips, butterscotch chips, and butter. Microwave in 30–45 second intervals, stirring between bursts until the mixture is fully melted and glossy. Alternatively, melt gently over a double boiler.

Step 6: Finish and chill

Spread the melted chocolate-and-butterscotch mixture evenly over the pressed bars. If desired, sprinkle a pinch of coarse sea salt across the top for a delightful sweet-and-salty contrast. Chill until the chocolate layer is firm, about 15–30 minutes. Cut into 24 squares and serve.

Step-by-step notes

Stir the sugar and corn syrup until they reach a boil, then pull the pan from the heat and stir the peanut butter in until smooth. Combine this with the cereal immediately — it will thicken quickly. Press firmly into the pan, melt the chocolate and butterscotch with a tablespoon of butter, and spread it across the top. Chill until firm, then slice into 24 bars.

Tips for perfect Scotcheroos

• For thinner bars (and more pieces), use a jelly roll pan. A larger pan yields thinner bars that are great for gatherings.
• Wet your hands with hot water when pressing the mixture into the pan to prevent sticking and to get a smooth top.
• Adding a tablespoon of butter to the melted chips helps create a smoother, shinier topping that spreads more easily.
• Store Scotcheroos at room temperature if you want them soft and chewy. Refrigerate if you prefer a firmer texture or to extend their freshness.

Related recipes and ideas

• Peanut Butter Fudge Bars
• Christmas cookie recipes with pictures
• Apple Cookies with Vanilla Icing
• Peanut Butter Chocolate Chip Cookies
• Soft Chewy Chocolate Chip Cookies with Oats
• Old-Fashioned Rolled Sugar Cookies
• Caramel Chocolate Crispy Rice Bars
• No-bake Date Balls

These Scotcheroos are a quick, comforting treat that’s perfect for sharing. Whether you call them Scotcheroos, Skiparoos, or classic no-bake bars, they’re an easy, crowd-pleasing dessert to keep in your recipe rotation.