Scotcheroo bites are a fun spin on the classic chocolate, peanut butter, and butterscotch treat! Made in a mini muffin pan. The chewiness that we all know and love in a cute bite-sized shape!
You might also like our butterscotch bird’s nests, our homemade almond joy and mounds bites, or our homemade Butterfinger bites!
Watch our step by step video!
What are Scotcheroos?
Scotcheroos have been a favorite treat of mine for over 30 years. My grandma Eva knew how much my siblings and I loved them and would make them when we’d come to her house. Grandmas are the best. She taught me how to make them and I taught my kids how to make them. So easy and so SO good. The perfect combination of peanut butter, chocolate and butterscotch. Scotcheroos start with a peanut butter rice krispies treat base (made with corn syrup, peanut butter, sugar, and cereal) and are then spread with melted chocolate and butterscotch topping. Scotcheroo bites are made the same way!
Scotcheroo Bites
I thought it would be fun to make a “cup” version. The original recipe is made in a 9″x13″ baking dish, but the mini version is made in a mini muffin pan. They are deliciously bite-sized and the perfect addition to holiday platters.
Scotcheroo Bites Ingredients
- 1 cup light corn syrup
- 1/3 cup sugar
- 1 cup peanut butter (creamy or chunky—I use creamy peanut butter)
- 6 cups Rice Krispies cereal (crispy rice cereal)
- 2/3 cup butterscotch chips
- 2/3 cup chocolate chips (milk chocolate chips or semisweet chocolate chips)
HOW TO MAKE SCOTCHEROO BItes
- Spray a mini muffin pan with nonstick cooking spray.
- Heat syrup, peanut butter, and sugar over medium heat in a large saucepan until smooth and the sugar dissolves (no need to boil). Remove from heat.
- Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir, using a wooden spoon or rubber spatula, until completely coated.
- Scoop the mixture into the muffin tin using a medium cookie scoop (2 Tbsp. scoop). Press the cereal mixture down with a spoon to flatten it (a tiny measuring cup or shot glass works great for this).
- Allow scotcheroos to cool for 15 minutes.
- Remove scotcheroos from the muffin pan and place them on a platter.
- Melt chocolate chips and butterscotch chips in a double boiler or microwave. I usually use my microwave and heat the chocolate chips and butterscotch chips for 30 seconds, then I stir and heat them for an additional 15-20 seconds. Every microwave is different, my advice is to go low and slow. Short intervals, stirring until smooth and creamy. DO NOT OVERHEAT CHOCOLATE.
- Spoon chocolate mixture over each scotcheroo cup.
- Store leftovers in an airtight container.
If you want to take them up a notch, add a little sprinkle of sea salt to the top of each one!
Scotcheroo Bites Recipe
Scotcheroo Bites
Equipment
- saucepan
- wooden spoon
- mixing bowl
- microwave safe bowl
- mini muffin pan
Ingredients
- 1 cup corn syrup
- 1 cup peanut butter
- 1/3 cup sugar
- 6 cup Rice Krispies cereal
- 2/3 cup milk chocolate chips
- 2/3 cup butterscotch chips
Instructions
- Spray a mini muffin pan with nonstick cooking spray.
- Heat syrup, peanut butter and sugar over medium heat until smooth and sugar has been dissolved. Remove from heat.
- Pour peanut butter and syrup mixture over 6 c. of rice cereal. Stir until completely coated.
- Scoop mixture into the muffin tin using a medium cookie scoop (2 Tbsp. scoop). Press down with spoon to flatten.Allow scotcheroos to cool 15 minutes.Remove scotcheroos from muffin pan and place on serving dish.
- Melt chocolate chips and butterscotch chips in a double boiler or microwave.
- Spoon chocolate over each scotcheroo.
Notes
Nutrition
Alternative ingredients. I’ve had some ask if they can substitute a different kind of nut butter or nut-free butter (sunflower seed butter ). I have not tried this but would imagine that it would work out ok. You can also use crispy brown rice cereal in place of Rice Krispies cereal. I have not tried using maple syrup or honey in place of sugar, nor would I recommend it as it would alter the flavor and texture.
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Nice size…look forward to trying….would give it a 5 star without trying.
Any suggestions on what to substitute for the peanut butter. We have nut allergies in the family.
Hi Lori! I don’t know a lot about nut substitutions. You could maybe make a batch of Rice Krispies treats as the base and then add the chocolate/butterscotch mixture on top.
I have a grandson with tree nut allergies. I think and will try Biscoff cookie butter. Same consistency as peanut butter.
I’m going to make them with almond butter!!
@Brandy looks lovely will definitely try
@ Lori WOW BUTTER usually subs in quite nicely in recipes calling for peanut butter (i used it in my unbaked chocolate cookies and those butterscotch-marshmallow bars too)
Is the “cup” on it’s own (before the chocolate mixture is put on top) crunchy?
We love a crunchy rice cereal treat not the soft ones, ta
They are a little crunchier than rice Krispies treats, but still soft.
My family has made hundreds of batches of scotcheroos. If you want them crunchy, increase the rice crispies a cup or two. And you can never have enough choc/butterscotch topping!
Have made Scotcheroos for over 50 years – these are a nice diversion from the pan and cut . But…..the proportions are way off – either increase the chocolate/butterscotch by 2 or 3 or decrease the rice crispie proportions by 2-3 and you will have perfect combination – equal crispy base to choc/butterscotch topping.
To each their own. 🙂
These are amazing! Love that you don’t have to cut them from a 9 x 13 pan, perfect bite-size and tastes wonderful.
Thank you Sherry! So glad you liked them!
Nice little snack and very easy to make but I followed the recipe exactly and ended up with 60 instead of 30! Glad I had 2 trays to work with!
How long do these stay fresh for?
Up to a week. You can freeze them too. I prefer eating them fresh because sometimes when they are frozen and then thawed, the chocolate will bloom (get white spots on it). Still edible and delicious, but not as presentable.
Can corn syrup be substituted for honey?
Yes, but it will change the flavor as honey is much more flavorful than corn syrup.
Sounds great!
Can I try using dark chocolate morsels? There is SO much sweetness in these, I thought maybe dark or semisweet morsels might give it a richer taste?
Absolutely! You’re totally right, they are very sweet! Using a darker chocolate would cut some of the sweetness.
I only use 100% peanuts butter. No additives. Will this need to be modified?
Hi! I haven’t tried using all natural peanut butter before. I don’t see why it wouldn’t work, let me know if you try it!