The Retro Bars I Make for Every Gathering
You can’t have a Midwestern gathering without bars. Scotcheroo bars are a classic chewy combination of peanut butter, chocolate, and butterscotch—and they’re no-bake!
As a born and bred Minnesotan, I can tell you there is no Midwestern gathering without bars. From birthday parties to funeral lunches to potlucks, you can count on at least a few types of sweets to end the meal. Scotcheroos are a classic example of an easy but delicious Midwestern bar dessert.
In fact, for my high school graduation party, we hosted a dessert buffet, and you can bet that scotcheroos were part of the lineup. They’re a no-bake sweet treat that comes together in minutes, and who can resist the combination of peanut butter, chocolate, and butterscotch?
Retro scotcheroos have such a nostalgic taste for me, and they are always a hit at any party.
Variations on a Theme
While the classic scotcheroo recipe uses crispy rice cereal, a trusted friend swears that they are infinitely better using Special-K (and the extra crispy flakes do make for a delicious variation). I stuck to the classic rice cereal for this version. My recipe uses more peanut butter than some, but I love how the peanut flavor really shines through.
I prefer smooth peanut butter with no sugar added, but if you use sweetened nut butter just remember that it will make the end result a little sweeter, too. Don’t skip the corn syrup—it’s essential for holding the cereal together. And while the flaky salt isn’t strictly necessary, I think it really takes these bars over the top!
Cutting and Storing Scotcheroos
For perfectly cut square bars, line the pan with parchment paper overlapping the long sides before spraying with baking spray. Once the bars have set, lift them out of the pan and then trim the edges with a sharp knife. Cut into squares, dipping your knife in hot water between cuts for extra sharp edges.
Scotcheroos are best eaten within a day or two (and you can be pretty sure they will disappear before that), but the cut bars can be stored in a sealed container and frozen for up to three months. Just bring them to room temperature before serving.
Hooray for Bars
Prepare the pan:
Line the bottom and two sides of a 9x13-inch pan with a long piece of parchment paper. Spray with cooking spray.
Make the filling:
Add the corn syrup and sugar to a medium saucepan over medium heat. Bring to a simmer and stir until the sugar is melted. Remove from the heat and stir in the peanut butter and vanilla until smooth.
Assemble the bars:
Transfer the peanut butter mixture to a large bowl. Add the crispy rice cereal and stir using a wooden spoon until the cereal is well coated. Spread the mixture evenly into the prepared baking dish. You can lightly wet your hands and use them to press the mixture flat, if needed.
Make the topping:
Place the butterscotch chips and chocolate chips in a small saucepan over low heat. Cook until melted, stirring frequently, about 3 minutes. Alternatively, microwave in 30-second increments in a microwave-safe bowl, stirring each time, until melted.
Spread the chocolate mixture evenly over the cereal mixture in the baking dish. Sprinkle with flaky salt. Let rest until the chocolate is set, about 1 hour, before cutting into squares. If your kitchen is warm and the bars aren’t setting up, transfer them to the fridge.
Store leftover scotcheroo bars in an airtight container for up to 2 days, or freeze for up to 3 months.
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