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These no-bake Scotcharoos, also known as Oh Henry Bars, are a favorite treat. A Rice Krispie and peanut butter center is covered with a chocolate butterscotch topping.
Included With This Recipe
These Scotcharoos are a one of my absolute favorite no-bake recipes! Perfect for when you need a peanut butter and chocolate fix! I love the chocolate and butterscotch mix that is spread over the top, it makes these so incredibly tasty! Seriously, can you ever go wrong when you combine peanut butter with chocolate? I say, no.
A Scotcharoo By Any Other Name
These bars actually have many different names depending on where you grew up. One of it’s most popular names is Scotcharoos. Another popular name is Peanut Butter Rice Krispie Treats. Some people in our family call them Oh Henry Bars because they taste just like the old candy bar that stores used to sell. Someone mentioned the other day that you can still order Oh Henry candy bars on Amazon! Whatever you call them, they are always an easy and yummy treat.
Scotcharoo Ingredients
This delicious scotcharoos recipe only has 6 easy ingredients! Here’s what you need:
- Sugar
- Karo Syrup (light corn syrup)
- Crunchy peanut butter (Creamy peanut butter can also be used)
- Rice Krispies Cereal (generic crispy rice cereal or puffed rice cereal works great)
- Butterscotch chips
- Milk Chocolate Chips (semi-sweet to dark chocolate chips can also be used)
Are There Substitutions to Try?
While this recipe is amazing using the Rice Krispies, one reader said they have made a similar cookie using crushed up Special K cereal, which sounds like it may be worth a try. She suggested the Special K with chocolate chunks, which sounds like it might be amazing. There are other similar recipes using Cheerios, which gives a slightly different texture and flavor to the same basic idea. The white Karo syrup listed is the same as light corn syrup. Typically it is available in the baking aisle of your grocery store.
Tips for Making Scotcharoos
- Place some parchment paper on the bottom of the baking dish to prevent sticking. Have the parchment paper sticking up over the sides so you can remove the entire pan of scotcharoos at once (this helps with even cutting).
- Use a large pot with a heavy bottom to prevent sugar mixture from overflowing. Once the sugar mixture starts to boil, it can bubble up and over flow. If needs-be, reduce heat to medium-low heat.
- Store scotcharoos in an airtight container or sip-top freezer bag in the fridge for up to a week. You can also cut into squares and wrap individual treats in plastic wrap (great for lunch boxes).
Read Next: Easy Dessert Recipes
More No-Bake Dessert Ideas
Scotcharoos make a great no-bake dessert for busy days. Here are some more of our favorite no-bake treats and desserts to make with Crispy Rice Cereal (Rice Krispies):
Frequently Asked Questions about Scotcharoos
Yes, Scotcharoos originally became popular in the Midwest but the popularity quickly spread to other regions once people realized how good they were!
Probably because the sugar mixture was boiling for too long. If you follow our recipe exactly you shouldn’t have a problem with your Scotcharoos being hard.
Scotcharoos can also be called Oh Henry Bars or Peanut Butter Rice Krispie Treats.
How to make Scotcharoos
Scotcharoos
Video
Ingredients
- 1 cup sugar
- 1 cup white Karo Syrup
- 1 cup crunchy peanut butter
- 5 cups Rice Krispie Cereal (generic crispy rice cereal works great)
- 1 cup butterscotch chips
- 1 cup chocolate chips
Instructions
- In a large sauce pan, bring sugar and syrup to a boil over medium heat.
- Remove from heat and add peanut butter and rice krispies to the pan, gently stir until rice krispies are completely coated.
- Press mixture into a 9×13 baking dish lined with cooking spray.
- Melt together the butterscotch and chocolate chips in a glass bowl in the microwave, stir every 30 seconds.
- Pour the melted chocolate butterscotch mix over the top of the rice krispies and spread with a rubber spatula.
- Let the chocolate cool completely at room temperature before cutting into bars.
Notes
- Place some parchment paper on the bottom of the baking dish to prevent sticking. Have the parchment paper sticking up over the sides so you can remove the entire pan of scotcharoos at once (this helps with even cutting).
- Use a large pot with a heavy bottom to prevent sugar mixture from overflowing. Once the sugar mixture starts to boil, it can bubble up and over flow. If needs-be, reduce heat to medium-low heat.
- Store scotcharoos in an airtight container or sip-top freezer bag in the fridge for up to a week. You can also cut into squares and wrap individual treats in plastic wrap (great for lunch boxes).
These are really tasty. Given how chewy the cereal layer is, I suggest using a larger pan so the thickness of each piece is thinner.
In the unlikely chance that these last a day, should they be refrigerated? Five stars aren’t enough.
No, they should be stored at room temperature! If you store them in the fridge they will harden too much.
My aunt used to bring these to family reunions! These are my favorite treat from my childhood. I’m so grateful to have the recipe now to share them with my kids!
These bring me straight back to my childhood. Oh, how I love these delicious bars!!!
These are always requested by family members!! I don’t mind, since they are so easy to make & of course, I love them! Love the chocolate & butterscotch together!
Three of my favorite things in one recipe – so delicious! I will make these again soon. They went fast around my house.
Talk about a perfect treat to satisfy a sweet tooth! These are so delicious!
This is my husbands favorite, but we recently moved back home and the altitude is affecting the recipe. How do I modify for high altitude?
Can you tell me how the altitude is affecting it? What’s not turning out right?
It’s not necessary to crush the Special K! Pressing it into the pan, gently but firmly, will compress it enough. It’s the larger flakes that give it a better texture.
I’m from South Dakota and we have my Grandma’s recipe from the 40’s, that she cut off the Special K box, and they are labeled Oh Henry bars. My guess is Nestlé didn’t approve, so they couldn’t print that on the box anymore.
OMG! I am from Lemmon, South Dakota, we had my Mom’s recipe from the 50’s and have lost it! I would love to have it again. it was major hit, with 5 boys and 1 girl the 1 girl use to make 4 batches for Christmas.
I only use half the amount of chocolate and butterscotch chips. It’s too gooey otherwise.
How long does it take to cool? How long does it take to make these delicious treats? Do you need to place these in a fridge?
They take about 15 minutes to prepare (waiting for the mixture to boil takes the most time). You probably want to cool for 30 minutes to an hour. You can place in the refrigerator to speed up the process. Hope this helps!
The recipe I have calls for 4 c. of Special K cereal…..I LOVE that version. I use the one w/ choc. chunks in it.
Can I know the substitute for the white Karo syrup & Butterscotch chips,pls??…I’m not able to find these 2 items here in Malaysia’s shelves…the picture alone makes me want to try out the recipe
I’m not sure on the butterscotch chips, but Karo syrup is the same as white corn syrup.
It’s not necessary to crush the Special K! Pressing it into the pan, gently but firmly, will compress it enough. It’s the larger flakes that give it a better texture.
I’m from South Dakota and we have my Grandma’s recipe from the 40’s, that she cut off the Special K box, and they are labeled Oh Henry bars. My guess is Nestlé didn’t approve, so they couldn’t print that on the box anymore.
Can you please tell me what White Karo syrup is in the oh Henry bars please.
It is the same as white corn syrup.
we've always called these scotcheroos!
O my goodness, I will literally have to beat myself from eatting them ALL. thanks for sharing…im off to bake 🙂
Those sound and look delicious!! Definitely gonna have to try these!