SPRINGTIME SCOTCHEROOS

Springtime Scotcheroos

Scotcheroos are always a family favorite, but cut them into fun shapes and dress them up with holiday sprinkles for Easter, and they become a springtime favorite!  Scotcheroos are a quick and easy no-bake dessert that takes just minutes to make. Soft and chewy, covered with a rich layer of chocolate, butterscotch and peanut butter- and always disappear FAST!

Springtime Scotcheroos

SCOTCHEROO SECRETS:

• The only way you can mess these up is to cook the sugar mixture too long, which will cause them to get hard.  Remove from heat as soon as they start to simmer with small bubbles.
• Substitute Rice Krispies or Corn Chex for the Special K if you’d like – each are wonderful in this recipe!
• If you LOVE peanut butter, you can also use Milk Chocolate & Peanut Butter chips in the topping.  
  

Springtime Scotcheroos

SPRINGTIME SCOTCHEROOS

Scotcheroos are always a family favorite, but cut them into fun shapes and dress them up with holiday sprinkles for Easter, and they become a springtime favorite!  Scotcheroos are a quick and easy no-bake dessert that takes just minutes to make. Soft and chewy, covered with a rich layer of chocolate, butterscotch and peanut butter- and always disappear FAST!
​

Springtime Scotcheroos

​INGREDIENTS:
1 cup granulated sugar
1 cup corn syrup
1 cup creamy peanut butter (Skippy or Jif)
6 cups Special K cereal
 
1-1/2 cups chocolate chips
1-1/2 cups butterscotch chips
¼ cup creamy peanut butter
Holiday sprinkles
 
HOW I MAKE THESE:

1. Line a 9x13-inch pan with parchment paper and spray with non-stick cooking spray.
2. PREPARE BARS:  In a large heavy saucepan, combine sugar and corn syrup.  Heat over medium-low heat just until the sugar is melted and mixture starts to bubble, stirring constantly.
3. Remove from heat and add peanut butter, stirring until melted and blended.
4. Add Special K cereal and stir gently until evenly coated.
5. Pour mixture into prepared pan and press evenly around pan.
6. PREPARE FROSTING:  In a medium microwave-safe bowl, add butterscotch chips and chocolate chips.  Cook on 50% power, stirring every 1 minute, just until melted.
7. Stir in peanut butter and mix until melted, smooth and well-blended.
8. Carefully spread melted topping over top of bar mixture.  An offset spatula works well for this!
9. Sprinkle top with holiday sprinkles. 
10. Set pan aside and allow to rest at room temperature for at least 3 hours, or until topping has firmed up.
11. Lift edges of parchment paper and pull bars out of pan.  Using a metal muffin or cookie cutter that is at least 2-inches deep and cut shapes , or use a sharp knife and cut into squares.
12. Store in a covered container at room temperature for up to 3 days.

YIELD:  12 servings

RECIPE NOTES: 

• The only way you can mess these up is to cook the sugar mixture too long, which will cause them to get hard.  Remove from heat as soon as they start to simmer with small bubbles.
• Substitute Rice Krispies or Corn Chex for the Special K if you’d like – each are wonderful in this recipe!

Originally posted April 2010; revised and reposted April 2020.
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