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Scotcharoos Recipe: No-Bake Marshmallow & Chocolate Squares

No-bake scotcharoos are simple to make, delightfully chewy, and full of flavor. A peanut butter–sweetened base of crispy rice cereal is finished with a glossy layer of melted chocolate and butterscotch for the perfect sweet-and-salty treat.

Three scotcharoos stacked on top of each other.

If you haven’t tried a peanut-butter scotcharoo yet, you’re in for a real treat. These bars are similar to Rice Krispies treats but with a richer flavor thanks to peanut butter and a two-chip topping of chocolate and butterscotch. My version uses honey instead of corn syrup for a milder sweetness, and it’s a family favorite.

Scotcharoos: Chewy, Chocolatey & Irresistible!

  • No-bake. These bars come together without an oven—peanut butter and a warmed sweetener bind the cereal into shape.
  • A fun twist on Rice Krispies treats. The crispy rice base gets an upgrade with a smooth peanut butter binding and a decadent chocolate-butterscotch topping.
  • Kid-approved. Kids love the crunchy base and creamy topping, making scotcharoos a popular snack for parties and lunchboxes.
Ingredients for scotcharoos are text-labeled.

Recipe Ingredients

Below are the ingredients used for these scotcharoos, with substitution suggestions where helpful. Refer to the recipe card for exact measurements.

  • Honey – can be substituted with maple syrup if desired.
  • Granulated sugar – use light brown sugar for a deeper caramel note.
  • Peanut butter – creamy variety yields a smooth texture; crunchy works for added bite.
  • Vanilla extract – vanilla bean paste is an alternate option.
  • Salt – a pinch of fine sea salt or table salt enhances flavor.
  • Rice cereal – Rice Krispies or any crispy rice cereal will work.
  • Topping – a mix of butterscotch chips and semi-sweet chocolate chips gives a balanced, glossy finish.
  • Flaky salt (optional) – a light sprinkle on top adds a pleasant sweet-salty contrast.
Flaky salt is added to a dozen scotcharoos.

Tips and Variation Ideas

  • Let them set fully. Cool completely before slicing to achieve clean edges.
  • Make gluten-free. Substitute a gluten-free crispy rice cereal to keep the bars gluten-free.
  • Add nuts. Stir in a cup of chopped roasted peanuts for extra crunch or sprinkle them on top before the chocolate sets.
  • Try different nut butters. Almond butter or sunflower seed butter are great alternatives for variety or allergies.
A scotcharoo with a bite taken out.

How to Keep Them Fresh

Store scotcharoos in an airtight container at room temperature for up to five days. Freezing is not recommended because it can negatively affect the texture when thawed.

More Chocolate Dessert Ideas

  • Easy Chocolate Cake
  • Chocolate Babka
  • Chocolate Pudding Cake
  • Chocolate Eclair Cake
One dozen scotcharoos on a counter.

Scotcharoos

by Katerina | Easy Weeknight Recipes
No-bake scotcharoos feature creamy peanut butter, crispy rice cereal, and a sweet layer of melted chocolate and butterscotch.
Prep Time: 15
Cook Time: 10
Total Time: 25
Servings: 16 servings

Ingredients

  • 1 cup honey
  • 1 cup granulated sugar
  • 1½ cups peanut butter
  • 2 teaspoons pure vanilla extract
  • pinch of sea salt
  • 4 cups crispy rice cereal
  • 1 cup butterscotch chips
  • 1½ cups semi-sweet chocolate chips
  • flaky salt, optional for topping

Instructions

  • Prepare the pan. Grease a 9×13-inch baking dish with butter or nonstick spray, or line it with parchment for easy removal.
  • Make the peanut butter mixture. In a medium saucepan combine the honey and granulated sugar. Heat over medium, stirring constantly, until the sugar dissolves and the mixture just begins to boil. Remove from the heat right away to prevent overcooking, then stir in the peanut butter, vanilla, and a pinch of sea salt until smooth.
  • Combine with cereal. In a large bowl pour the warm peanut butter mixture over the crispy rice cereal and stir gently until the cereal is evenly coated.
  • Assemble the base. Transfer the mixture to the prepared pan and press it down evenly with a spatula or slightly wet hands to form a compact layer. Set aside.
  • Melt the topping. In a microwave-safe bowl or using a double boiler, melt the butterscotch and semi-sweet chocolate chips together, stirring frequently until smooth.
  • Spread the topping. Pour the melted chocolate-and-butterscotch mixture over the cereal layer and spread it evenly with a spatula or the back of a spoon.
  • Cool and set. Let the scotcharoos cool at room temperature or chill in the refrigerator for about an hour, until the topping is firm.
  • Slice and serve. Once set, cut into squares or bars and finish with a light sprinkle of flaky salt if you like.

Nutrition

Calories: 415kcal | Carbohydrates: 58g | Protein: 7g | Fat: 19g

Nutritional info is an estimate and provided as a courtesy. Values will vary depending on brands and portion sizes.

How to Make Scotcharoos

Sugar is added to a pot of melted butter.
Melt ingredients together.
Melted butter and peanut butter in a pot.
Stir in peanut butter until smooth.
  • Prepare the pan. Grease a 9×13-inch dish or line it with parchment.
  • Make the peanut butter mixture. Heat honey and sugar until the sugar dissolves and the mixture barely boils, remove from heat, then stir in peanut butter.
Peanut butter mixed into rice krispies.
Coat the cereal evenly.
Scotcharoos base pressed into a baking pan.
Press into the prepared pan.
  • Combine with cereal. Mix the warm peanut butter syrup into the cereal until coated.
  • Assemble the base. Press the mixture into the pan to form an even layer.
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Melt the chips together.
Melted chocolate and butterscotch is spread over a pan of scotcharoos.
Spread the topping evenly.
  • Melt the topping. Gently melt butterscotch and chocolate chips together until smooth.
  • Spread and set. Pour the melted topping over the cereal base, let it cool until firm, then cut into bars.