Hi, my favorite foodie friends!  What is your favorite childhood dessert bar that’s so simple, yet you just can’t get enough of it?

Scotcheroo on cooling rack with milk jug in background.

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?!

Stack of milk chocolate scotcheroos on wire rack with chocolate chips around.

Reader review

4.96 (24 ratings)

Love them. They are easy, and nice to find a recipe that does not call for corn syrup.

– Mary

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.

Sotcheroo on its side surrounded by other scotcheroos.

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 ol‘ scotcheroo recipe… the way my mama makes scotcheroos pretty much tops them all.  

Overhead stack of bars with flakey sea salt and chocolate chips.

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.

Hand holding scotcheroo in the air.

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?

Sauce pan with melted peanut butter.

Start by melting the honey and sugar, along with the vanilla. Add in the peanut butter to melt.

Pouring peanut butter into bowl of Rice Krispies.

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

Oh how can you go wrong with swirls of butterscotch and milk chocolate that’s just as thick as the peanut butter bar? 

You can’t. 

Because it is just too good, if that’s possible?

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.

Bowl of chocolate and butterscotch chips.

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.

Bowl of melted chocolate with whisk.

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.

Pouring chocolate butterscotch topping on rice krispie bars.

Then spread the luxurious mixture of the milk chocolate chips and butterscotch on top of the cereal mixture for UTOPIA!

Spreading chocolate topping on rice krispie bars.

Now, go, get baking — errrr — stirring it up on the stove because these are actually no-bake bars.

Bite out of scotcheroo next to milk.


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!

hand holding scotcheroo in air
4.96 (24 ratings)

Get the Recipe Milk Chocolate Scotcheroos {without Corn Syrup}

A “healthier” version of your favorite childhood snack – using honey instead of corn syrup! The irresistible topping doesn’t change a bit: milk chocolate swirls with butterscotch for the perfect topping on the peanut butter bars!


  • 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


  • saucepan with melted sugar and honey with whisk.
    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
  • Peanut butter in saucepan.
    Add peanut butter and melt until smooth. Stir in vanilla extract, if using.
    1 ½ cups creamy peanut butter, ½ teaspoon vanilla extract
  • pouring peanut butter into rice krispie bowl
    Add in Rice Krispies and stir in until completely coated.
    6 cups rice krispies cereal
  • Pressing scotcheroos into pan.
    Spread evenly in a 9×13 pan; let cool completely. You can place in the fridge or let cool at room temperature.
  • bowl of melted chocolate
    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
  • spreading chocolate topping on rice krispie bars
    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


  • 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!
Serving: 1bar (2″), Calories: 232kcal, Carbohydrates: 36.6g, Protein: 4.3g, Fat: 8.6g, Sodium: 177mg, Fiber: 1.2g, Sugar: 22.1g
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!

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.