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Best Scotcharoos Recipe

With one little tweak, this Scotcharoo recipe makes the best Scotcharoos because they are soft and not hard. Plus no cutting required!
Prep Time 20 mins
Course Dessert
Servings 24


  • 5 cups Rice Krispies
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips


  • In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.
  • Bring to a boil and remove from heat.
  • Stir in peanut butter.
  • Add 5 cups of Rice Krispies.  If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard.  This is the key to making them soft instead of hard. I pretty much always use 5 cups.
  • Line a muffin pan with liners and then spray with a non-stick spray.  You can use regular size muffin pans or mini muffin pans.
  • Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.
  • In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.
  • Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.
  • Let cool and then you are ready to serve and eat.  No cutting required!
Tried this recipe?Let us know how it was!