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Soft and Chewy Scotcharoos

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  • Author: Elizabeth Buuck
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 Bars 1x


An updated version of the classic chocolatey peanut butter dessert that stays soft and chewy for days!


  • 1 C Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/2 C Light Corn Syrup
  • 1/2 C Honey
  • 1 C Mini Marshmallows
  • 1 C Peanut Butter
  • 6 C Crispy Rice Cereal
  • 1 C Semi Sweet Chocolate Chips
  • 1 C Butterscotch Chips
  • Flaky Salt, optional


  • Line a 9X13 pan with parchment paper and a light spritz of non stick spray. 
  • Measure out all of your ingredients before you start because it comes together quickly.
  • In a large pot, add the sugar, vanilla, corn syrup, and honey. Stir often and bring to a simmer. As soon as it begins to boil around the edges, remove it from the heat. Cooking it too long will result in hard scotcharoos.
  • Whisk in the peanut butter and marshmallows until smooth.
  • Fold in the rice krispie cereal until it’s evenly coated, then pour into the prepared pan.
  • Use some non stick spray on your hands, or just slightly wet them with water, to press the mixture into an even layer. Set aside.
  • Make the chocolate butterscotch topping by microwaving the chips in 30 second increments until smooth. To make sure your chocolate tempers properly I recommend using 50% power on your microwave.
  • Pour the mixture over the bars and spread into an even layer. Let set up, then top with flaky salt. Slice and serve.