Milk Chocolate Scotcheroos use honey instead of corn syrup to make your favorite childhood snack a little “healthier”. Milk chocolate swirls with butterscotch for the perfect topping on the peanut butter bars.
Hi, my favorite foodie friends! What is your favorite childhood treat that’s so simple, yet you just can’t get enough of it?
Scotcheroos are way up on that list for me.
The swirls of peanut butter, and chocolate, and butterscotch send me straight to sitting on the couch after school with a tray of these sweet treats in hand, ready to be devoured.
You may be asking though, a-what-a-roo?!
What Are Scotcheroos (or Scotcharoos)?!
Some people call them scotchAroos, some call them “Special K Bars”, some people don’t have a name for them, and some people don’t even know what’s about to hit them right before they have one.
They are most definitely a Midwest delicacy.
Known to be at every church basement potluck, annual school bake sales, and in the kitchen for a favorite after school treat.
They consist of a chewy Rice Krispie base swirled with loads of peanut butter. Then topped with a rich, creamy chocolate and butterscotch “frosting”. Not technically a frosting, but a layer of indulgence indeed.
Like many Midwestern dishes, they aren’t the healthiest – c’mon they are categorized as a dessert – but traditionally they are made with corn syrup.
As I got older, and, ahem, shall I say a little more conscious (wiser), I couldn’t stand the thought of using corn syrup. I knew there could be a better option out there…
Low and behold, honey to the rescue! No corn syrup in sight!
Besides the “no corn syrup” twist, this is not just any
I’m not making any promises that there is any less sugar in this recipe, but at least the honey is a *little* healthier option hidden away.
You won’t even taste the hint of honey with all that peanut butter and chocolatey-butterscotch topping.
Making this Scotcheroo Recipe
Remember way back when I shared with you the best recipes have those heaping cups of chocolate chips, specifically in Molly Beth Bars?
These are no different. Doubling the chocolate and peanut butter is the only way to make any dessert bar, isn’t it?
Start by melting the honey and sugar, along with the vanilla. Add in the peanut butter to melt.
This creamy mixture is combined with the cereal and then pressed into a prepared pan evenly. Then comes the next best step…
How to Make the Chocolate Layer
You can’t.
Because it is just too
Needless to say, these super easy bars won’t have you second-guessing your decision to make them – a little bit “healthier”, a lot more yummy.
The chocolate topping is so easy to make, too! Melt together milk chocolate chips and butterscotch chips in the microwave, stirring frequently to prevent the chips from burning.
I like to add a little coconut oil or vegetable oil to the topping to keep it smooth, a little bit soft, and shiny, too, but this is completely optional.
Then spread the luxurious mixture of the milk chocolate chips and butterscotch on top of the cereal mixture for UTOPIA!
Now, go, get baking — errrr — stirring it up on the stove because these are actually no-bake bars.
SO. MUCH. WINNING.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Milk Chocolate Scotcheroos {without Corn Syrup}
Ingredients
- ¾ cup honey
- ¾ cup sugar
- 1 ½ cups creamy peanut butter
- ½ teaspoon vanilla extract, optional
- 6 cups rice krispies cereal
- 11 ounces milk chocolate chips, ~1 ¾ cups
- 11 ounces butterscotch chips, ~ 1 ¾ cups
- 1 teaspoon coconut oil or vegetable oil
- Sea salt flakes, optional
Equipment
Instructions
In a large saucepan over medium heat, melt together the honey and sugar, whisking frequently until dissolved together, for approximately 3-4 minutes. Do not boil it, or it will get too hard once cooled, simply melt the two together.¾ cup honey, ¾ cup sugar- Add peanut butter and melt until smooth. Stir in vanilla extract, if using.1 ½ cups creamy peanut butter, ½ teaspoon vanilla extract
- Add in Rice Krispies and stir in until completely coated.6 cups rice krispies cereal
- Spread evenly in a 9×13 pan; let cool completely. You can place in the fridge or let cool at room temperature.
- Using a saucepan or microwave-safe bowl, melt milk chocolate chips and butterscotch chips with oil.11 ounces butterscotch chips, 11 ounces milk chocolate chips, 1 teaspoon coconut oil or vegetable oil
- Spread melted chocolate on cooled Krispie treats. Sprinkle with salt flakes if desired. Let the topping cool completely so it hardens before cutting and serving. To speed up the process, you can place them in the fridge, but I recommend letting them come to room temperature again before serving.Sea salt flakes
Notes
- Vanilla Extract: Sometimes I use vanilla extract, other times I don’t. I don’t think it makes a huge difference, which is why I’m leaving that up to your tastebuds.
- Microwaving chocolate: If you’re microwaving the chips, use 30-second intervals and stir in between to ensure chips don’t burn.
- Oil: Using oil in the chocolate topping helps to smooth out the melted chips and keeps the chocolate shiny and easy to eat when chilled. It can be made without if you really prefer, but I do recommend using it!
This post was originally published on April 24, 2016; the photos were updated on January 24, 2019. Minor changes were made to the text for clarity; no changes were made to the recipe.
Gorgeous photos, this recipe looks so delicious – perfect for snacks and school lunchboxes!
Thanks so much, Isabella! It totally is the perfect school lunch dessert! 🙂
It was amazing. My chocolate and butterscotch chips didn’t melt the greatest and get smooth, but…despite the look of it, it was phenomenal. These will be my go to dessert for gatherings. And it was really quick to make since I just had it cool in the fridge. I was able to eat it within an hour!
I’m so glad you liked them! I’d recommend melting the chips a little longer to create the smooth look, but I agree – looks don’t mean it won’t taste great 😉 Thanks for the comment!
Delicious taste but the rice crispie mixture turned out hard as a rock. Any suggestions on how to fix this?
Hi Anna – so sorry to hear that! Did you store the bars in the fridge or freezer?
Have you tried using a sugar replacement like Stevia – was wondering if it would turn out the same or not.
Hi Jess – I haven’t used a sugar replacement in these bars before, but I’d guess they’d still turn out. Let me know if you try it!
These are awesome! Thanks for sharing. I like they have have less sugar than the original scotharoo recipe (and I don’t notice the difference). I only had dark chocolate chips, but sprinkled a little sea salt on top for a different flavor.
Hi Linda! I love that they have less sugar too – and you’re right, I can’t tell either 🙂 the dark chocolate and sea salt combo sounds heavenly! Thanks for sharing!
Thanks so much for this delicious and simple recipe, Becca!! We have four children, they are 5 and under, these are a big hit! My husband asks for them often, as they’re his favorite, too! I used 1 3/4 cups butterscotch chips and substituted 1/2 semi-sweet chips and 1/2 dark chocolate chips for the remaining 1 3/4 cups chips, instead of milk chocolate. Perfect! I look forward to making these at home for our family and for potlucks, for years to come. Thank you! -Mandi
So happy to hear, Mandi! They are a hit with any age 🙂 and I bet the dark chocolate substitute was delicious!
Found this recipe on Pinterest just in time for Easter. They look just like the kind my aunt would make. Thank you!
So glad to hear, Amanda! Enjoy! 🙂
What would happen if you used a quarter cup to a half cup of sugar?
You’d likely be fine with a little less sugar, you’ll just have to be sure there’s enough “liquid” to hold the Rice Krispies together – add some more honey if they aren’t holding together with less sugar.
If I use corn-syrup do I use the same amount of corn-syrup as honey?
Hi Lisa – yes, you are able to swap them out equally.
I Googled “Special K bars no corn syrup,” opened a couple of links, look at the first one and thought, omgosh, it’s Becca’s YAY!! (& then obviously I closed the other links, this is the only one I need ;-)) I was so happy to find your recipe, Becca! I just made these today exactly as the recipe is written, tried one, and I’m going to have to give these away so I don’t eat the whole pan ha! These are so darn good, definitely going to be a go-to recipe for me. Thanks for another wonderful recipe, so glad I found yours!
Kelly, that is so awesome to hear! They are definitely addicting! 🙂 Thanks for making my day and leaving this comment!
I haven’t tried this recipe, but I grew up eating what we called butterscotch rice krispie treats–basically peanut butter melted with butterscotch chips and mixed into rice krispies, with a layer of melted and hardened chocolate (possibly with a tiny bit of butter so it’s not quite so crunchy) sandwiched in the middle. Heavenly!!
Oh YUM!
Is it possible to over cook the honey, sugar and peanut butter? My mixture was thick like fudge before i mixed in the rice krispies and once cooled it was hard as a rock.
Hi Kurt – I’m so sorry this happened! Yes, I think you’re right, the sugars likely over caramelized. If you try making them again, I recommend just melting the sugar and honey together until dissolved, not bringing it to a simmer or boil. Hope this helps!
Love them. They are easy, and nice to find a recipe that does not call for corn syrup.
I’m so glad you’re enjoying them! Thanks, Mary!