Hailing from the American Midwest, scotcheroos are the grown-up cousin of a rice krispies treat. Puffed rice cereal is bound together with a sweet peanut butter syrup and finished with a glossy layer of dark chocolate and butterscotch. This version skips corn syrup and uses honey and maple syrup instead, delivering a slightly more complex sweetness without sacrificing texture or flavor.
If you enjoy a sweet-and-salty contrast, finish the bars with a light sprinkle of flaky sea salt. These no-bake bars are quick to assemble, make a generous gift, and are impossible to resist—so you may want to hide a few for yourself.
How to Make Scotcheroos Without Using Corn Syrup
This recipe is simple and entirely no-bake, but a little prep makes the process smoother. Start by preparing an 8-inch (20 cm) square baking pan: lightly grease it and line it with two overlapping pieces of parchment paper set in a criss-cross pattern. The parchment will act as a sling for lifting the slab out of the pan once the bars are set.
Gather your ingredients and a few basic tools: a small saucepan for the syrup, a large mixing bowl for the cereal, and a heatproof bowl to melt the chocolate topping over simmering water (a makeshift double boiler).
Ingredients
- 120 g (⅓ cup) honey
- 60 g (3 tbsp) maple syrup
- 50 g (¼ cup) white sugar
- 125 g (½ cup) creamy peanut butter (regular, not natural)
- 3 g (½ tsp) salt
- 100 g (½ cup) bittersweet chocolate, roughly chopped (about 65–70% cacao)
- 100 g (½ cup) butterscotch chips (or chopped caramelised white chocolate / Caramilk if unavailable)
- 15 g (1 tbsp) coconut oil
- 100 g (3½ cups) puffed rice cereal
- Flaky sea salt for topping (optional)
Notes: Use a regular creamy peanut butter (e.g., a commercial, stabilized brand) rather than a natural separated peanut butter to avoid a greasy final texture. If you can’t find butterscotch chips where you live, substitute chopped caramelised white chocolate in an equal amount.
Instructions
- Prepare the pan: Lightly grease an 8-inch (20 cm) square baking dish and line it with two overlapping pieces of parchment paper. Set aside.
- Make the syrup: In a small saucepan, combine the honey, maple syrup and sugar. Place over medium heat and stir constantly until the sugar dissolves and the mixture comes to a gentle simmer.
- Add peanut butter: Remove the pan from the heat and whisk in the creamy peanut butter and the salt until smooth and fully combined.
- Coat the cereal: Place the puffed rice cereal in a large mixing bowl and pour the peanut butter syrup over it. Stir thoroughly so every piece is coated. Transfer the mixture to the prepared pan and spread it evenly with a spatula or lightly greased fingers to form a uniform layer.
- Prepare the topping: Add about 2 inches (5 cm) of water to a small saucepan and bring it to a gentle simmer. Place the chopped bittersweet chocolate and butterscotch chips in a heatproof bowl and set the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently until the chips are melted and smooth. Remove from heat and stir in the coconut oil to give the topping a glossy finish.
- Finish and chill: Pour the chocolate-butterscotch mixture evenly over the puffed rice layer, spreading gently if needed. Refrigerate the pan until the topping has fully set, about 20–30 minutes. If desired, sprinkle a little flaky sea salt on top just before the coating sets.
- Slice and store: Lift the slab from the pan using the parchment sling and cut into 16 bars. Store scotcheroos in an airtight container layered with parchment paper to prevent sticking. They refrigerate well for up to two weeks or can be frozen for up to three months; thaw at room temperature before serving.
Tips and Variations
- For best salt control, weigh the salt rather than using volumetric measures—different salts have different crystal sizes.
- Swap the bittersweet chocolate for milk chocolate if you prefer a sweeter finish, or use a mix of chocolate types for more complex flavor.
- Add chopped nuts or a few tablespoons of toasted coconut to the cereal mixture for extra texture.
Nutrition (per serving)
Calories: 184 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 3 g | Sugar: 20 g | Sodium: 132 mg
Homemade scotcheroos are easy, no-bake treats that don’t require corn syrup. They’re sweet, nutty and slightly salty — a perfect use for puffed rice cereal and a reliable crowd-pleaser.
If you try this recipe or have questions about ingredient swaps or storage, leave a comment—I’d love to hear how your batch turned out.
