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
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
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.
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!
Print
Milk Chocolate Scotcheroos {without Corn Syrup}
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 20 bars 1x
Print Recipe
Pin Recipe
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!
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
Instructions
- 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.
- Add in Rice Krispies and stir in until completely coated.
- 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. Spread melted chocolate on cooled Krispie treats. Sprinkle with salt flakes if desired.
- 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!
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: easy, party, kid friendly, potluck, bbq, bar
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.
This post contains Amazon Affiliate links which means FITK receives a small commission if you purchase an item – at no extra cost to you. Thanks for your continued support!
Isabella Sewell
Gorgeous photos, this recipe looks so delicious – perfect for snacks and school lunchboxes!
★★★★★
Becca
Thanks so much, Isabella! It totally is the perfect school lunch dessert! 🙂
Deborah
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!
★★★★★
Becca
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!
Jess
Have you tried using a sugar replacement like Stevia – was wondering if it would turn out the same or not.
Becca
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!
Linda
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.
Becca
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!
Mandi
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
★★★★★
Becca
So happy to hear, Mandi! They are a hit with any age 🙂 and I bet the dark chocolate substitute was delicious!
Amanda
Found this recipe on Pinterest just in time for Easter. They look just like the kind my aunt would make. Thank you!
Becca
So glad to hear, Amanda! Enjoy! 🙂
Andrea
What would happen if you used a quarter cup to a half cup of sugar?
Becca
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.