You’re certain to satisfy your chocolate and peanut butter craving with these no bake Reese’s Cup Scotcheroos. To make them, crispy rice cereal is coated with a gooey peanut butter coating then mixed with a generous amount of chopped peanut butter cups. Frosted with melted chocolate they’re a no-bake handheld treat ideal for any special occasion.
Easy Reese’s Cup Scotcheroos Recipe
What are Scotcheroos? Scotcheroos were originally developed by the kitchens of Karo Syrup. I’ve worked closely with the Karo Team developing several recipes for them through the years. Classic Scotcheroos are made using Rice Krispies cereal and a peanut butter coating. They’re frosted with a combination of melted butterscotch and chocolate chips. Scotcheroos are super popular in the Midwest but, beloved by kids of all ages country wide. This sweet treat incorporates Reese’s cups and peanut butter chips instead because…why not? It’s a fabulous twist on a tried and true classic, that we love.
How to Make the Best Reese’s Cup Scotcheroos
These no-bake Reese’s cup filled scotcheroos are a kid friendly project for parties, tailgating, the holidays, or any time you need an easy sweet fix in a snap. They have the bonus of no oven time which makes them a wind for warm weather or busy oven days.
- To make these homemade Reese’s cup Scotcheroos you’ll need: Karo Light Corn Syrup, peanut butter, sugar, Rice Krispies or a private label brand of crispy rice cereal, Reese’s cups, chocolate chips and peanut butter chips.
- Kitchen tools you’ll need: Large pot (this doubles as a mixing bowl), measuring cups and spoons, large non stick spoon or silicone spatulas, 13 x 9 inch pan, small microwave safe bowl and offset spatula.
- You can use cookie cutters to cut these scotcheroos into any shape you like. That said, you can never go wrong with classic squares.
- In these Reese’s Cup Scotcheroos, I opted to mix chocolate chips with peanut butter chips for the topping and the combo was the cherry on top. If desired, you can use all chocolate chips in the same amount with no other adjustments needed.
- Store these Reese’s Scotcheroos in an airtight container at room temperature for up to 3-4 days.
- I don’t recommend freezing these sweet bars. When thawing the moisture from freezing would cause them to breakdown and effect the texture.
- Another variation of the original recipe that I developed with the Karo Team, are these cute little mini Scotcheroo Bon Bons.
More Easy Southern Style Cookie and Bar Recipes to Make
Handheld sweet treats like Scotcheroos are perfect for any time handheld desserts are on the menu. More easy cookies and bars recipes you may like to try:
- Bodacious Butterfinger Bars are chewy and rich.
- Oatmeal Chocolate Chip Pecan Cookies Bars are loaded with all kinds of goodies.
- Sweet and cinnamon spiced Snickerdoodle Cookie Bars.
- Island inspired Pineapple Coconut Chess Bars.
- Peanut Butter Mallow Bars are filled with peanuts and mini marshmallows.
- No Bake S’mores Bars made with Chex cereal require no baking at all.
- Classic Hello Dolly Bars never disappoint.
- See more cookies, bars and dessert recipes on the Karo Syrup website here.
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Helpful Kitchen Items:
Reese’s Cup Scotcheroos
- 1 cup Karo® Light Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 8 full size Reese’s cups roughly chopped to equal 1 cup
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- Line the bottom and sides of a 13 x 9-inch pan with wax paper. Set aside.
- Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil.
- Remove from the heat and using a large non-stick spoon or spatula to stir in peanut butter. Mix well.
- Add cereal; stir just until lightly coated then add the chopped peanut butter cups. Mix until fully distributed and cereal is evenly coated.
- Pour into the pan and pat into place.
- In a microwave safe bowl, melt together the chocolate and peanut butter chips. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Spread evenly on top of bars.
- Cool at least 45 minutes, or until firm. Cut into bars.