This chocolatey, peanut butter, Scotcheroo recipe comes together in minutes and makes for a quick and easy dessert. This chewy treat is a family favorite! Cereal bars are such a classic treat to make and they are perfect for any occasion. These no-bake Scotcheroos cereal bars are chewy, crispy, and absolutely irresistible. Make it with me!

WHY ARE THEY CALLED SCOTCHEROOS?

These yummy bars got their name because of one of the key ingredients – butterscotch chips! The recipe was originally printed on boxed of Rice Krispies on the 1960s.

For years, this recipe has remained a household staple, and it recently was just crowned the winner of my Munchie Madness bracket challenge on Instagram. I am thrilled to crown these scotheroos as the winner!

Munchie Madness was a March madness tournament I hosted on my Instagram in 2024. I put 16 of my recipes up against each other in a single elimination tournament. Each recipe had cereal as one of the ingredients in the recipe. My followers on my Instagram voted each day and collectively named Scotcheroos the winner of the tournament! It was so fun!

However, I may be biased and I love all the recipes featured in the tournament. I was routing for my salted caramel cereal bars to go all the way.

Because this is a no-bake recipe, it’s tough to beat on ease. It’s very well loved, for good reason.

What You Need to Make This Scotcheroo Recipe

I love that this recipe only requires 8 ingredients. Really, that makes it so easy to whip up anytime! Besides, I could always go for a cereal treat, couldn’t you?

• 1 cup honey
• 1/2 cup granulated sugar
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 6 cups crispy rice cereal
• 3/4 cup milk chocolate chips
• 3/4 cup butterscotch chocolate chips
• 1 Tablespoon coconut oil

How to Make No-Bake Scotcheroos

1. Line a 9×13 pan with parchment paper. Set aside.
2. Combine honey and granulated sugar in a medium or large saucepan over medium heat. Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. After 1 minute of simmering, remove from heat.
3. Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it’s all completely coated.
4. Transfer mixture to prepared pan. Using a silicone spatula or spoon, gently spread mixture and press it down into the pan.
5. Combine chocolate chips, butterscotch chips, and coconut oil in a microwave safe bowl. Microwave for 30 second intervals, stirring in between, until the chocolate is melted and smooth. Mixture will be thick. Spread evenly over bars.
6. Cover and refrigerate 30 minutes to set the chocolate. Lift the scotcheroos as a whole out of the pan using the parchment paper and cut into squares.

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