They are a quick and convenient treat, making them perfect for parties or just to enjoy at home! You will love the chocolate and Biscoff combination, which never goes out of style! Some of my other favorite no-bake treats are my Mini Biscoff Cheesecakes, Peanut Butter Rice Krispies, my No Bake Berry Cheesecake Bars, Banana Split Ice Cream Pie, and my Chocolate Oreo No Churn Ice Cream.
What are scotcheroos?
Scotcheroos are a type of no-bake dessert bar popular in the United States, especially in the Midwest. They are known for their sweet, chewy texture and rich flavor, which is made from sugar, corn syrup, Crispy Rice Cereal like Rice Krispies, chocolate, and butterscotch chips.
Why this recipe works
Quick and Easy: With no need for baking, my Biscoff Scotcheroos come together quickly. They’re perfect for those last-minute dessert needs. Crowd-Pleasers: Their rich Biscoff base and chocolate topping make them a hit with any crowd. Perfect for Any Occasion: From holiday parties to everyday snacks, Biscoff Scotcheroos fit in anywhere and everywhere.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
Base Ingredients: Sugar: Provides sweetness and helps bind the ingredients together. Corn Syrup: Adds sweetness and chewiness. You can also use honey. Creamy Biscoff Spread: Adds that classic cookie butter flavor and helps to bind the ingredients. Cereal: Crispy Rice Cereal (like Rice Krispies): The main ingredient that gives scotcheroos their crunchy texture. Topping: Chocolate: I like using a good quality semi-sweet chocolate bar, which gets melted to form a smooth, rich layer on top. Butterscotch Chips: (optional) You can melt some butterscotch chips with the chocolate to create a distinctive scotcheroo flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Expert Tips
Medium Heat Only: When melting the sugar and corn syrup, use medium heat and stir constantly. Bringing the mixture to a boil too quickly can cause the sugar to crystallize, leading to a gritty texture. Fold Gently: When adding the crispy rice cereal, fold it gently into the peanut butter mixture. This prevents the cereal from breaking down too much and keeps the bars crispy. Use a Spatula: Press the mixture into the baking dish using a spatula or wax paper. Press firmly enough to hold the mixture together but not so hard that you crush the cereal. Room Temperature First: Allow the bars to cool at room temperature before refrigerating. This helps prevent the chocolate from cracking. Once cooled, set the bars in the refrigerator for about 1-2 hours before cutting.
Variations
Experiment with Nut Butters: If you want more of the classic Sctocheroo, try with creamy peanut butter. Or try almond butter, cashew butter, or even hazelnut spread such as Nutella for different flavors. Add-Ins: Mix in mini marshmallows, chopped nuts, or dried fruit with the cereal for added texture and flavor. Toppings: Drizzle white chocolate on top for an extra gourmet touch!
Storage
Store the bars in an airtight container at room temperature for up to 5-7 days or in the refrigerator for a firmer texture for up to 2 weeks. Freeze scotcheroos for up to 3 months. When keeping in the refrigerator, allow to come to room temperature before cutting and enjoying. *Note: if swirling the Biscoff spread on top and storing in the fridge, the color of the Biscoff spread will lighten in color, but will return to normal color at room temperature.
