Scotcheroos (No Corn Syrup Recipe)

closeup of scotcheroo square with a bite taken out of it on a piece of parchment.

4 from 2 reviews

syrup in this easy, delicious recipe. The peanut butter rice krispie squares with chocolate butterscotch topping make great homemade Christmas gifts and cookie exchange treats!


  • 1/3 cup granulated sugar or pure cane sugar
  • 1/2 cup honey
  • 1/2 cup natural creamy peanut butter
  • 3 cups crispy brown rice cereal
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips


  1. In a large skillet, heat sugar, honey and peanut butter over medium low heat, stirring until combined and just barely bubbly. Pay close attention so that you don't over-cook the mixture.
  2. Turn off heat and stir in rice cereal.
  3. Press into an 8"x 8" baking dish lined with parchment.
  4. In a medium glass bowl, melt chocolate and butterscotch chips in the microwave in 30 second intervals, stirring in between, until melted.
  5. Pour over cereal mixture in the pan and smooth with a spatula.
  6. Let cool until chocolate is hardened. You can speed up the process by placing in the refrigerator. Once set, cut into squares.


  • Careful not to let the peanut butter mixture get too hot. If it overcooks, the resulting scotcheroos will be hard.
  • You can use regular rice krispies if you can't find brown rice cereal.
  • Recipe can be doubled for a 9x13" pan.
  • For thicker squares, use a slightly smaller pan.
  • Store scotcheroos in an airtight container at room temperature.

Keywords: scotcheroos, no corn syrup scotcheroos, chocolate peanut butter rice krispie squares