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!

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  • 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)dressing 020



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.