These are the best soft and chewy Scotcharoos—an updated take on my mom’s classic recipe with a few tweaks to make them extra gooey and tender so they stay soft for days.
What is a Scotcharoo?
A Scotcharoo is a no-bake bar made from crispy rice cereal bound with a sweet peanut butter and butterscotch mixture, then topped with chocolate. Popular in the Midwest, these bars were a staple at birthday parties, school events, and family gatherings—comforting, chocolatey, and quick to make.
What makes these Scotcharoos THE BEST?
I started with my mom’s original version and tested multiple batches until I found the balance that delivers a soft, chewy texture while preserving that familiar flavor. To keep the bars tender, I reduced the corn syrup and added honey and marshmallows, and I use good-quality chocolate for the topping. The result is a classic Scotcharoo flavor that’s noticeably softer and stays that way for days.
Ingredients
- Rice Krispies cereal – 6 cups for the base. Corn flakes can be used if you prefer a different texture.
- Creamy peanut butter – Regular creamy peanut butter (not natural, oil-separated varieties) works best for binding and texture.
- Semi-sweet chocolate chips – I recommend higher-quality chocolate for a richer topping.
- Butterscotch chips – These add the classic butterscotch flavor; higher-quality chips give a nicer finish.
- Light corn syrup – The original calls for 1 cup; this recipe uses 1/2 cup, swapping the rest for honey for better chew.
- Honey – Use a liquid honey (not a thick spreadable variety) to maintain the right consistency.
- Granulated sugar and pure vanilla extract – For sweetness and flavor depth.
- Mini marshmallows – Add chewiness and help keep the bars soft.
- Flaky salt (optional) – A light sprinkle finishes the bars and balances sweetness.
How to make Soft and Chewy Scotcharoos
Prepare a 9×13-inch pan by lining it with parchment paper and giving it a light spray of nonstick oil. Measure all ingredients before you begin—this recipe comes together quickly.
In a large saucepan, combine the granulated sugar, vanilla, honey, and light corn syrup over medium heat. Stir frequently. As soon as the mixture begins to bubble gently around the edges, remove the pan from heat. Immediately whisk in the peanut butter and mini marshmallows until the mixture is completely smooth. (Do not let the sugar mixture boil for long—overcooking will make the bars hard.)
Fold in the crispy rice cereal until everything is evenly coated. Transfer the mixture to the prepared pan. With slightly damp hands or using a bit of nonstick spray on your palms, press the mixture into an even layer. Set the pan aside while you prepare the topping.
Chocolate-Butterscotch Topping
Place the semi-sweet and butterscotch chips in a microwave-safe bowl. Melt in 30-second increments at 50% power, stirring between each interval, until smooth. Heating at reduced power helps the chocolate melt gently and keeps the surface glossy instead of cloudy.
Pour the melted chocolate-butterscotch mixture over the cereal bars and spread to an even layer. Allow the topping to set, then finish with a light sprinkle of flaky salt if desired. Slice into bars and serve.
Soft and Chewy Scotcharoos FAQs
- Can I use all honey instead of corn syrup? Yes. The bars will be similar but may have a more pronounced honey flavor compared with the traditional version.
- Can I use milk or dark chocolate? Absolutely—use your preference. Milk chocolate will be sweeter; dark chocolate offers a richer contrast to the sweet base.
- Can I make these peanut-free? Substitute a smooth almond or seed butter for peanut butter to accommodate peanut allergies.
- Are these gluten-free? Standard Kellogg’s Rice Krispies are not labeled gluten-free. Use a certified gluten-free crispy rice cereal to make the recipe gluten-free.
Soft and Chewy Scotcharoos
- Author: Elizabeth Buuck
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 Bars
Description
An updated version of the classic chocolatey peanut butter treat that stays soft and chewy for days.
Ingredients
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 cup light corn syrup
- 1/2 cup honey
- 1 cup mini marshmallows
- 1 cup peanut butter (creamy)
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Flaky salt, optional
Instructions
- Line a 9×13-inch pan with parchment paper and lightly spray the paper with nonstick spray.
- Have all ingredients measured and ready, as the recipe moves quickly.
- In a large pot, combine sugar, vanilla, corn syrup, and honey. Stir frequently and bring to a gentle simmer. Remove from heat as soon as it starts bubbling around the edges.
- Whisk in the peanut butter and mini marshmallows until smooth.
- Fold in the crispy rice cereal until fully coated, then transfer to the prepared pan.
- With slightly wet hands or lightly oiled palms, 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, finish with flaky salt if desired, slice, and serve.
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