Milk Chocolate Scotcheroos {without Corn Syrup}

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 on that list for me.  

What Are Scotcheroos?!

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.

I’m almost positive these are 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.

Like many Midwestern dishes, they aren’t the healthiest – c’mon these are 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.  

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?

I’m not making any promises that there is any less sugar in this recipe though. They are dessert bars, after all, 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.

Speaking of The Topping

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.

It’s as easy as mixing up the peanut butter mix, coating the Rice Krispies, and letting them cool. Then, spread on the luxurious mixture of the milk chocolate chips and butterscotch for UTOPIA!

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

If you make this recipe, be sure to take a pic and hashtag it #FORKINTHEKITCHEN, or leave a comment below. I’d love to see what you cook!

Milk Chocolate Scotcheroos {without Corn Syrup}

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★★★★★

5 from 3 reviews

• Author: Becca | Fork in the Kitchen
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 20 bars
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

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!

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Ingredients

• 3/4 cup honey
• 3/4 cup sugar
• 1 1/2 cups creamy peanut butter
• 1/2 teaspoon vanilla extract (optional)
• 6 cups rice krispies cereal
• 11 oz. butterscotch chips (~ 1 3/4 cups)
• 11 oz. milk chocolate chips (~1 3/4 cups)
• 1 teaspoon coconut oil or vegetable oil
• Optional: salt flakes

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Instructions

1. In a large saucepan over medium heat, melt together the honey and sugar, whisking frequently for approximately 3-4 minutes. Add peanut butter and melt until smooth. Stir in vanilla extract, if using.
2. Add in Rice Krispies and stir in until completely coated.
3. Spread evenly in a 9×13 pan; let cool completely. You can place in the fridge or let cool at room temperature.
4. Using a saucepan or microwave-safe bowl, melt milk chocolate chips and butterscotch chips with oil. Spread melted chocolate on cooled Krispie treats. Sprinkle with salt flakes if desired.
5. Let topping cool completely so it hardens before cutting and serving. To speed up the process, you can place in the freezer, but I would let them come to room temperature again before serving for an easier bite.

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!

Keywords: easy, party, kid friendly, potluck, bbq, bar

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This post was originally published April 24, 2016; the photos were updated  January 24, 2019. Minor changes were made to the text for clarity; no changes were made to the recipe.

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