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Rice Krispie Scotcheroos

hand holding a collage image of Scotcheroos Rice Krispie treat
A classic Rice Krispies treat meets the chocolate-butterscotch goodness of a Scotcheroos - chewy, sweet, and irresistible.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 15 minutes
Servings 12 bars
Calories 319kcal

Ingredients

  • 4 tablespoons salted butter plus extra for the pan
  • 6 cups Rice Krispies cereal
  • 12 ounces marshmallows (mini or regular-sized)
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  • Butter an 8x8" baking pan.
  • In large saucepan melt butter over low heat. Add marshmallows and stir until almost melted. Leave a few marshmallows not all the way melted, you will want some lumps, this allows for the gooey pulls. 
  • Remove the pot from heat and quickly stir in cereal until cereal is well coated.
  • Use a buttered spatula or a piece of wax paper to gently press the mixture evenly into a 9x13 baking dish.
  • Microwave the chocolate and butterscotch chips, stirring every 30 seconds until smooth. Spread over the bars, let them cool completely, then slice and serve.

Notes

Leftover treats will keep at room temperature for up to three days. Separate the bars with wax paper and store them in an airtight container.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 56g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 183mg | Potassium: 106mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1070IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 5mg