These soft scotcheroos are chewy peanut butter rice krispie treats that are topped with chocolate and butterscotch. This sweet no-bake dessert is always the life of the party!
Spray an 8"x8" baking dish with nonstick spray, line with parchment paper, and spray again with nonstick spray. Set aside.
Pour Rice Krispies into a large bowl and set aside.
3 cups Rice Krispies cereal
In a medium saucepan over medium heat, combine peanut butter, light brown sugar and corn syrup, stirring constantly, until it starts to bubble and come to a boil.
1/2 cup creamy peanut butter, 1/2 cup light brown sugar, 1/2 cup light corn syrup or honey
Immediately remove from heat, stir in vanilla if including it, and pour over rice krispies and use a spatula to coat and combine.
1/2 teaspoon pure vanilla extract
Turn the mixture out into the prepared baking dish and use your spatula to gently press the mixture evenly into the pan. You want to put firm pressure to ensure the bars won't be crumbly, but not so firm that they'll turn out tough.
In a small saucepan over low heat, combine dark chocolate and butterscotch chips and stir constantly until melted and combined.
3/4 cup dark chocolate chips, 3/4 cup butterscotch chips
Pour chocolate mixture over the top of the rice krispies to evenly coat the top, add flaky sea salt if desired, then place in the fridge to set completely.
Flaky sea salt
Lift bars out of the pan and onto a cutting board and slice into 16 squares. Serve and enjoy!
Video
Notes
Storage: Keep scotcheroos in an airtight container (stacked in single layers separated by parchment paper) in the fridge for up to 1 week. Let them set out at room temperature for 15-30 minutes to make them softer and easier to eat.Freeze: Keep scotcheroos in a freezer-safe airtight container (stacked in single layers separated by parchment paper, or - even better - individually wrapped) in the freezer for up to 3 months. Let them thaw at room temperature before enjoying.