Need a super quick & easy cookie bar that is also no-bake for these hot summer days? Scotcheroos may be just the thing! A batch of these yummy treats can be made in about 10 minutes not counting chilling time. They are not only quick & easy, but one of my husband & children’s favorite treats!
I got this recipe from my mother-in-law back in the early years of my marriage. It was a treat she made nearly every time we went to visit in West Virginia. According to the original recipe, you combine semi-sweet chocolate chips and butterscotch chips for the topping (hence the name “SCOTCH-eroos”). While I often make them with the half chocolate and half butterscotch chips, I just as often have used one entire bag of the mixed chocolate & peanut butter chips. Whatever chocolate mixture you put on top, they will be delicious!
- 1 cup white corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 6 ounces semi-sweet chocolate chips
- 6 ounces butterscotch chips (sometimes I use peanut butter chips, too)
Combine corn syrup and sugar in a pan, bringing to a slight boil.
Remove from heat. Add peanut butter, mixing well.
Stir in rice cereal until well coated.
Pour into buttered 9×13 pan and cool.
Melt chocolate chips and butterscotch chips together in microwave or double boiler.
Spread chocolate over the top and chill to firm.