✨ Introduction
If you’re craving a dessert that’s nostalgic, chewy, and melts in your mouth — but you don’t want to heat up the oven — these Scotcheroo Bites are exactly what you need. They’re the classic no‑bake treat that mixes crisp rice cereal with warm peanut butter syrup, then gets topped with a layer of chocolate and butterscotch. Think: crispy, gooey, chocolaty, and ready in under 30 minutes. Easy enough for a weekday snack, fun enough for holiday dessert trays, and loved by kids and adults alike.
Ingredients (makes ~20–24 bite‑sized squares / 9×13‑inch pan)
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6 cups crispy rice cereal (e.g. Rice Krispies) Tastes Better From Scratch+1
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1 cup granulated sugar Allrecipes+1
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1 cup light corn syrup Allrecipes+1
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1 cup creamy peanut butter Sally’s Baking+1
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1 cup semi‑sweet (or milk) chocolate chips Allrecipes+1
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1 cup butterscotch chips (or butterscotch morsels) Allrecipes+1
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Optional: 1 teaspoon vanilla extract (for extra flavor) Dance Around the Kitchen+1
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Optional: pinch of sea salt — to sprinkle on top for a sweet‑salty contrast
Instructions
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Prep your pan — Line a 9×13‑inch baking pan with parchment paper or lightly grease it. This makes it easier to lift out the finished bars later.
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Make the syrup base — In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir until the sugar dissolves completely. Be careful not to overheat or let it boil too hard: once the sugar is dissolved, remove from heat. Dance Around the Kitchen+1
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Add peanut butter (and vanilla) — Stir the peanut butter (and vanilla extract if using) into the syrup mixture until smooth and fully combined. The result should be glossy and creamy.
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Mix in the cereal — Pour the crispy rice cereal into a large bowl, then pour the peanut butter syrup over it. Gently fold until every piece of cereal is evenly coated. Be careful not to crush the cereal too much — you want that crisp texture.
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Press into the pan — Transfer the mixture into the prepared pan and press it down lightly (not too firmly) to make an even layer.
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Make the topping — In a microwave‑safe bowl (or using a double boiler), melt together the chocolate chips and butterscotch chips until smooth and pourable. Stir gently to combine.
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Top the bars — Spread the melted chocolate‑butterscotch mixture evenly over the cereal base. Optionally sprinkle a pinch of sea salt over the top for contrast.
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Let set & cut — Allow the bars to cool at room temperature or chill in the refrigerator until the topping firms up (about 30–60 minutes). Once set, lift out the slab using the parchment paper and cut into bite‑sized squares.
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Store — Keep the Scotcheroo Bites in an airtight container at room temperature for up to ~5 days. They also freeze well (wrapped individually or layered with parchment) for up to ~2–3 months. Tastes Better From Scratch+1
