Chocolate Scotcheroo Bars with Corn Syrup or Marshmallows

Learn how to make scotcheroo bars two different ways. Whip up some chocolate scotcheroo bars with Karo syrup and peanut butter or scotcheroos with marshmallows (a chocolatey version of Rice Krispie treats). Both versions are easy to make and a favorite to take on camping trips. They are also a popular addition to any party dessert table. Why are scotcheroos called scotcheroos? I learned from my research (corroborated by a variety of sources) that the recipe originally appeared on a box of Rice Krispies in the 1960s. The name “scotcheroo” was given because of the use of butterscotch chips in the recipe. If you’ve never tried these delectable morsels, you are in for a wonderful taste experience. Read on to find out how to make these delicious goodies.

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Equipment Needed for Chocolate Scotcheroo Bars

One thing that makes this recipe easier is to use a spatula for spreading the chocolate topping. Here is a cool set of spatulas that will give you just what you need.

Other items you will need include a medium-sized saucepan, a wooden spoon, and a 9 by 13-inch baking dish.

Ingredients for Chocolate Scotcheroo Bars

1 cup sugar

1 cup light corn syrup (Karo corn syrup is the brand I usually use)

1 cup peanut butter

6 cups cereal (usually Rice Krispies or a generic brand)

1 cup chocolate chips

1 cup butterscotch chips

Directions for Chocolate Scotcheroo Bars

Coat a 9 by 13-inch pan with cooking spray. Alternatively, you can grease the pan with a thin layer of butter or shortening. I like to use butter-flavored Crisco. Kitchen tip: For a no-mess way to grease a pan, just use the wrapper from a stick of butter. I have a little basket in the door of my refrigerator for keeping folded-up butter wrappers handy.

Combine sugar, corn syrup. Cook over medium heat until mixture bubbles. Remove from heat and stir in peanut butter. Add cereal and stir until well coated. Press mixture into buttered pan.

Melt chocolate and butterscotch chips in the microwave. Stir after 45 seconds, then return to the microwave for 30 more seconds. Stir again to melt the chips. Return to the microwave for another 30 seconds if needed.

When the chips have melted, pour over the cereal mixture. Let cool, then cut into rectangles. Makes about 48 bars.

Marshmallow Variation of Chocolate Scotcheroo Bars

To make another variation of these chocolate scotcheroo bars, adapt the classic recipe for Rice Krispie treats. It’s a great way to use partial bags of marshmallows left over from camping trips. The chocolate scotcheroo bars made with marshmallows are easier to cut than the scotcheroos made with Karo syrup and peanut butter. Here’s the easy recipe for scotcheroos with marshmallows.

Ingredients for Marshmallow Chocolate Scotcheroo Bars

1 package (about 40) large marshmallows or 4 cups mini marshmallows

3 tablespoons butter

6 cups cereal (usually Rice Krispies or a generic brand)

1 cup chocolate chips

1 cup butterscotch chips

Directions for Marshmallow Chocolate Scotcheroo Bars

Coat a 9 by 13-inch pan with cooking spray. As noted above in the previous chocolate scotcheroo bars version, you can also grease the pan with a thin layer of butter or shortening.

Heat butter and marshmallows in a microwave-safe bowl in the microwave on high for 2 minutes. Stir, then return the mixture to the microwave for another minute. Stir until smooth. If the marshmallows are not completely melted, return to the microwave for another 30 seconds. Repeat the stirring and 30-second heating process until you get a smooth mixture, as microwave heating times may vary.

Mix in the cereal and stir until well coated. Press mixture into buttered pan. Follow the steps listed in the Karo syrup chocolate scotcheroo bars version for melting and spreading the chocolate and butterscotch chips.

When the chips have melted, pour over the cereal mixture. Let cool, then cut into rectangles. This scotcheroos recipe with marshmallows makes about 48 bars, just as in the Karo syrup version.

A Tip about Melting Chips for Chocolate Scotcheroo Bars

When melting chocolate chips, or any other flavor of chips, in the microwave, it’s important not to overheat them. If you heat the chips too long, they will harden rather than melt. If this happens, just add one teaspoon of cooking oil and return the mixture to the microwave for about 15 seconds. Stir until the mixture becomes smooth. If you need to add another teaspoon of cooking oil to the mixture and heat for another 15 seconds, do so. Whatever you do, DO NOT add water. Cooking oil is what you need to use to remedy this problem.

Tips for Cutting and Serving Chocolate Scotcheroo Bars

A common question asked of people who make chocolate scotcheroos is, “Why are my scotcheroos so hard?” If scotcheroos are stored at a cool temperature, they will become hard and difficult to eat. Avoid storing them in the refrigerator. The chocolate scotcheroo bars made with Karo syrup and peanut butter do have a tendency to become hard to cut if you let them cool too much before slicing.

Here’s my best tip for cutting scotcheroos: At the risk of getting a messy knife, I like to cut the chocolate scotcheroo bars into pieces before the pan has cooled completely. I wait until the melted chocolate has firmed up, then I cut the bars with a plastic knife. The chocolate doesn’t stick to the plastic knife as much as it would stick to a regular knife. I sometimes have to use a regular knife for cutting the edges, but using a plastic knife is the secret to a non-stick cutting experience.

Can You Use Other Types of Cereal for Chocolate Scotcheroo Bars?

Yes, there are other cereal options. Some people like to use Special K cereal and call the bars K bars. If you’re worried about how many calories are in a scotcheroo bar, using Special K doesn’t really reduce the calorie count. You could also use regular corn flakes. If you try the recipe with another type of cereal and like the results, it would be great to know.

How to Reduce the Calories in Chocolate Scotcheroo Bars

If you halve the amount of chocolate and butterscotch chips in the recipe, you can reduce the calorie count per serving. You would only reduce the calorie count by about 20 per bar. You would just need to decide if it was worth it. I’ve tried making the chocolate scotcheroos that way before, and they are still delicious.

Storing Chocolate Scotcheroo Bars

After the chocolate scotcheroo bars have been cut, store them in an airtight container. I often just cover the cooled pan with plastic wrap if they are going to be eaten right away. If I am taking the chocolate scotcheroo bars on a camping trip, I will transfer them to a rectangular plastic container with a lid.

Can You Freeze Chocolate Scotcheroo Bars?

Chocolate scotcheroo bars may be frozen for up to 6 weeks. They may be frozen in a covered container. They may also be wrapped in foil or plastic wrap. You can separate layers with wax paper. When you are ready to eat them, let them stand at room temperature for at least 15 minutes before serving.

Need More Delicious Dessert Ideas?

If you are in search of more ways to satisfy your sweet tooth, try making decadent dark chocolate raspberry truffles, milk chocolate toffee, death by chocolate trifle or homemade gelato. Have some berries in your freezer? Make some easy blueberry cobbler, blueberry hand pies, or blueberry rhubarb crisp. Can you tell I enjoy using blueberries in recipes?

Are You Now Craving Homemade Chocolate Scotcheroo Bars?

Chocolate scotcheroo bars are delicious with so many things. They are fun to take on a camping trip, and an excellent addition to any dessert bar or party table. If you like what you’ve read today, please consider subscribing and becoming part of the Fluxing Well community. You will receive fresh ideas every week, plus access to a library of free resources, including a free printable cookbook filled with the best easy recipes from the Fluxing Well website.

Have a fabulous day, and have fun making chocolate scotcheroo bars!

 

 

 

 

Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. For more delicious, easy recipes, click on over to the Food page.

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