Easy Microwave Scotcheroos are a modern twist on a classic treat. Made with peanut butter, Rice Krispie cereal, butterscotch chips, and chocolate, you already know it's going to be delicious!
You are going to love these peanut butter butterscotch Rice Krispie treats! With this simple microwave scotcheroos recipe, you can cut down on the wait and effort to devote more time to more important things-like eating!
I am a huge fan of Rice Krispie scotcheroos, but waiting for the stove burners to heat up and not letting the mixture boil or burn can be a nightmare with kids running around.
With this easy scotcheroo recipe, I can get a perfectly made batch of scotcheroo bars every time. The minimal effort I get to apply to making it is just an added bonus!
- Granulated Sugar
- Light Corn Syrup
- Creamy Peanut Butter
- Crispy Rice Cereal (like Rice Krispies)
- Semi-Sweet Chocolate Chips
- Butterscotch Chips
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Large microwave safe bowl
- Measuring cups
- 9x13 inch baking dish
- Large spoon
- Small microwave safe bowl
Check out how to make scotcheroos with these simple step-by-step instructions:
Grease a 9x13 baking dish and then set it aside.
In a large microwave safe bowl, combine your corn syrup and sugar.
Microwave on high for 1 minute 30 seconds to 1 minute 45 seconds depending on the strength of your microwave. Be careful not to let the mixture boil.
Mix the sugar and corn syrup with a whisk until the bowl is no longer hot and the sugar looks dissolved.
Stir in the peanut butter until blended.
Don't be afraid to get your hands in there and mix everything if it's too thick for your spoon to handle.
Add in half of the cereal and mix it together, then add in the rest and mix some more.
Once the mixture has been well blended, press it into the bottom of the prepared baking dish.
In a small microwave safe mixing bowl, add your chocolate chips and butterscotch chips.
Microwave on high for 1 minute and 30 seconds, stopping midway to mix.
Stir the chips again until smooth, adding another 30 seconds if needed.
Pour your smooth chocolate mixture over the top of the rice crispies and spread it out to cover the whole top.
Let cool and harden before cutting into squares and serving.
Cut and serve. Enjoy!
🍴 Recipe Tips
Cooking Times Vary
With every microwave running at a different wattage, it's important to know your appliance and watch everything. While one microwave might be able to complete this much faster than some, some people may even need to add time to the recipe card below.
Don't Bring the Sugar Mixture to a Boil
The important thing to note is that you do not want to bring the mix to a boil (yes, the microwave can boil things). You simply want the sugar mixture to become dissolved. Your bars will turn out hard instead of soft and chewy if it comes to a boil.
Advanced Preparation Will Make This Run More Smoothly
Make sure that you grease the inside of a 9x13 baking dish well, as this will greatly help with removing the bars later. Also, measure out all of the ingredients and keep them close by before beginning because this recipe will move quickly.
Not All Peanut Butters Work the Same
I do not recommend using natural peanut butter because those are higher in oils and won't turn out as well as traditional Jiff, Skippy, and other peanut butter. We like to use creamy peanut butter for this recipe but chunky could also work just as fine.
Scotcheroos are a midwest thing. With scotcheroos being created in Iowa and having branched out over the years to neighboring states, not everyone has gotten to try (or hear about) this tasty bar dessert.
They're a mixture of butterscotch, peanut butter, crispy cereal, and chocolate.
You can easily have gluten free scotcheroos by simply opting for a gluten free cereal. Rice Krispies and a few other kinds of cereal have a certified gluten free label on them, making it easy to spot the safe options in the grocery store.
Make sure to check labels and avoid cross contamination if you're remaining gluten free as a result of an allergy.
Absolutely! You can freeze them prior to cutting so that the chocolate hardens faster, and you can freeze them after they've been cut for a longer storage solution.
I recommend cutting them into desired portion sizes and then wrapping them in plastic wrap inside a Ziploc bag as this will help to keep them fresh as long as possible. It's also easier for grabbing one to toss in a lunchbox here and there.
If you overcook the sugar and corn syrup mixture, by bringing it to a boil, you will cause your scotcheroos to turn out hard. It's definitely something you want to avoid if you're looking for tender crispy treats.
With this easy scotcheroos recipe, you are going to love making them in the microwave. This simple recipe is delicious and fun to make!
If you can't use corn syrup, you can make your own DIY version by mixing together 1 cup of granulated sugar with ¼ cup of water in a small pot. Mix together over medium heat until the sugar has dissolved and the mixture has thickened. Then allow to cool and use as directed.
Check out these other Bars and Brownies Recipes you'll love!
- 2 Ingredient Lemon Cake Bars
- Rice Krispie Treats with Chocolate Chips
- Red Velvet Cheesecake Brownies
- Chocolate Peanut Butter Rice Krispie Treats
- Peanut Butter Rice Krispie Treats
- Fruity Pebbles Treats
Easy Microwave Scotcheroos
- Large microwave safe bowl
- Large spoon
- Small microwave safe bowl
- 1 cup Granulated Sugar ($0.22)
- 1 cup Light Corn Syrup ($0.97)
- 1 cup Creamy Peanut Butter ($0.83)
- 6 cups Rice Krispie Cereal ($1.09)
- 1 ½ cup Semi Sweet Chocolate Chips ($1.49)
- 1 ½ cup Butterscotch Chips ($1.49)
- Grease 9x13 baking dish. Set aside.
- In a large microwave safe bowl, combine corn syrup and sugar. Microwave on high 1 minute 30 seconds to 1 minute 45 seconds. Don't let the mixture boil. Whisk the mixture until the sugar has dissolved.
- Stir in the peanut butter until blended.
- Add in half of the cereal and mix it together, then add in the rest and mix some more.
- Press the well blended mix into the bottom of the prepared baking dish.
- In a small microwave safe bowl, add your chocolate chips and butterscotch chips. Microwave for 1 minute and 30 seconds, stopping midway to stir.
- Stir the chips again until smooth, adding another 30 seconds if needed.
- Pour the smooth chocolate mix over cereal and spread to cover the entire top.
- Let cool and set before cutting and serving.
- Cooking Times Vary. Differnt strength microwaves may cause you to need longer or shorter cooking times. Please keep an eye and make sure you bring the sugar mixture just shy of a boil.
- Don't Bring the Sugar Mixture to a Boil. If the sugar boils, your bars will turn out hard instead of soft and chewy.
- Advanced Preparation is Key. Grease the inside of a 9x13 baking dish and keep measured ingredients nearby before starting the recipe as these steps will progress quickly.
- Not All Peanut Butters Work the Same. You want to use regular peanut butters like Jiff, Skippy, etc. Do not use the natural peanut butters or high oil content ones because they wont turn out as well. Creamy or chucnky will both work fine.
- Gluten Free Option. You can make this recipe gluten free by using gluten free crisp rice cereal. Many of the Rice Krispies in the grocery store are now made with corn to be gluten free. Check the labels if you are unsure.
- DIY Corn Syrup. If needed, you can make your own corn syrup by mixing together 1 cup of granualted sugar with ¼ cup of water in a small pot until the sugar has dissolved and the mixture has thickened. Then allow to cool and use as directed.
- For short term storage you can place these cooled and cut bars in an airtight container for up to one week at room temperature.
- For longer storage, you can place them in an airtight container in the freezer for up to 3 months. I recommend individually wrapping them in plastic wrap if you plan to snack on them one at a time. This is great for adding to lunchboxes!