A twist on the classic treat, these marshmallow scotcheroos are thick and chewy, with peanut butter and a chocolate-butterscotch coating.
If you like Scotcheroos, you'll love our Chex Scotcheroos, Scotcheroo Cookies, or Scotcheroo Truffles.
Scotcheroos are, hands down, my favorite treat and have been for 40 years. I love the peanut butter, butterscotch, and chocolate flavor combination so much that I've used it as inspiration for probably a dozen different desserts over the years. These marshmallow scotcheroos are a cross between a peanut butter rice krispies treat and scotcheroos. I used my Fluffernutter Rice Krispies Treats as a base to create these thick, spongy, and chewy Scotcheroos.
Why I Like This Recipe
- No-bake treat. These are a simple no-bake treat that comes together quickly. If you can make chewy Rice Krispies treats, you can make marshmallow scotcheroos.
- Unique flavor combination. Peanut butter, butterscotch, and chocolate are a unique blend of flavors and one of my favorites. I prefer it to chocolate and peanut butter. The butterscotch truly sets these treats apart.
- Chewy and spongy. The addition of mini marshmallows creates pockets of chewiness throughout each scotcheroo.
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Tips and Tricks
- Extra marshmallows. An extra bag of mini marshmallows is added RIGHT before pressing the mixture into the baking pan. This allows the marshmallows to melt slightly in the warm butter-marshmallow mixture, but they won't melt all the way.
- Melting chocolate. You can use a double boiler to melt your chocolate, but a microwave works too, and is what I used this time. For this recipe, 45 seconds is a good starting point, then give it a good stir and decide whether to add another 10-20 seconds.
Ingredients
- Butter: I bake exclusively with salted butter, but unsalted butter works as well.
- Marshmallows: Mini marshmallows melt down quicker than regular-sized, they are also perfect to add at the end for extra chewiness.
- Rice Krispies cereal
- Peanut butter: I use creamy.
- Chocolate chips and butterscotch chips: one bag of each.
See the recipe card for full information on ingredients and quantities.
How To Make Marshmallow Scotcheroos
Step 1: In a LARGE microwave-safe bowl, add butter, peanut butter, and 1 (10 oz.) package of mini marshmallows. Reserve the other 5 oz. of marshmallows for later.
Step 2: Microwave for 45 seconds, stir, then continue heating in 15-20-second increments until melted and gooey. Stir.
Step 3: Stir in cereal and the rest of the mini marshmallows. Press the mixture into a buttered 9" x13" pan. Pack down slightly.
Step 4: Melt chocolate chips and butterscotch chips in a double boiler or microwave.
Step 5: Spread chocolate mixture over Scotcheroo base and refrigerate until set, about 30 minutes.
Step 6: Cut into bars. Store the treats in an airtight container or wrap them individually.
Stove-top directions: heat butter, marshmallows, and peanut butter in a large pot over medium-low heat until melted and smooth. Stir in cereal and mini marshmallows. Prepare the rest the same as above.
Marshmallow Scotcheroos FAQ
If you haven't had Scotcheroos before, you are in for a treat. Many claim them as a Midwest treat, but I grew up in California, and we had them there, too. Scotcheroos are a combination of peanut butter, sugar, Karo syrup, and Rice Krispies cereal. After combining those ingredients, you slather them with melted chocolate and butterscotch chips. PERFECTION, and oh so rich.
One batch makes 24 bars or 48 small squares. My calorie count is based on 48 small bars. Ready to make a batch? Let's get started!
To make the best scotcheroo base, add an extra bag of mini marshmallows right before pressing the mixture into the baking pan. This allows the marshmallows to melt slightly in the warm butter-marshmallow mixture, but they won't melt all the way, leaving small pieces of chewiness throughout each treat.
More Rice Krispies Desserts To Make
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Marshmallow Scotcheroos
Ingredients
- 4 Tbsp. butter
- ½ cup peanut butter crunchy or creamy
- 15 ounces mini marshmallows seperated
- 6 cup Rice Krispies cereal
- 12 ounces chocolate chips
- 12 ounces butterscotch chips
Instructions
- In a LARGE microwave-safe bowl, add butter, peanut butter, and 1 (10 oz.) package of mini marshmallows. Reserve the other 5 oz. of marshmallows for later.
- Microwave for 45 seconds, stir, then continue heating in 15-20-second increments until melted and gooey. Stir.
- Stir in the cereal and the rest of the mini marshmallows. Press the mixture into a buttered 9" x13" pan. Pack down slightly.
- Melt chocolate chips and butterscotch chips in a double boiler or microwave.
- Spread chocolate mixture over Scotcheroo base and refrigerate until set, about 30 minutes.
- Cut into bars. Store the treats in an airtight container or wrap them individually.
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