Classic Scotcharoo Bars — Chewy Chocolate-Covered Peanut Butter Krispie Treats Recipe
Classic Scotcharoo Bars are chewy, chocolate-covered peanut butter rice krispie treats that combine the perfect balance of sweet, salty, and crunchy. Made with puffed rice cereal, peanut butter, corn syrup, and topped with a rich layer of melted vegan chocolate and butterscotch chips, these bars make a delightful no-bake dessert that’s easy to prepare and sure to satisfy any sweet tooth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 6 cups Rice Krispies (or any puffed rice cereal)
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 6 ounces vegan chocolate chips
- 6 ounces vegan butterscotch chocolate chips
Instructions
- Prepare the Pan: Grease a 9 x 13 inch pan or Pyrex dish with oil or vegan butter and set aside to prevent sticking.
- Set Up Cereal: Place the rice krispies in a large glass or metal bowl and keep it ready for the mixture.
- Cook Peanut Butter Mixture: In a medium saucepan over medium heat, combine the sugar, creamy peanut butter, and light corn syrup. Stir constantly as the mixture heats and bring it to a boil. Cook until the mixture becomes smooth and bubbles start to form, then immediately remove it from the heat.
- Combine with Cereal: Carefully pour the hot peanut butter mixture over the rice krispies. Using a spoon, gently stir until the cereal is evenly coated, being cautious as the mixture is very hot and can cause burns.
- Press into Pan: Transfer the coated rice krispie mixture into the greased 9 x 13 pan. Press down firmly and evenly using hands coated with vegan butter or oil to prevent sticking. Alternatively, use parchment paper to press and smooth the surface.
- Melt Chocolate Topping: In a small bowl, combine the vegan chocolate chips and vegan butterscotch chips. Microwave in 20-30 second intervals, stirring in between, until the chips are fully melted and smooth.
- Drizzle and Spread Chocolate: Drizzle the melted chocolate mixture evenly over the pressed rice krispie treats. Use a spoon to smooth the top layer for a uniform finish.
- Chill to Set: Refrigerate the pan for 1 hour or until the chocolate topping is completely hardened and firm to the touch.
Notes
- Use vegan chocolate and butterscotch chips to keep the bars completely vegan.
- Greasing your hands when pressing the mixture into the pan prevents sticking and makes shaping easier.
- These bars are best stored in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter or another preferred seed butter.
- Ensure the mixture is handled carefully when hot to prevent burns.
Keywords: Scotcharoo Bars, Peanut Butter Krispie Treats, Vegan Chocolate Bars, No Bake Dessert, Vegan Dessert, Rice Krispie Bars
