This 10-Minute Iowa Dessert Is a Vintage Family Favorite

For as long as I can remember, Scotcheroos have had a (rightful) place on the dessert table at our Iowa family gatherings. I like to make Scotcheroos with a gooey twist. Rather than the usual light Karo syrup, my family uses pan-melted buttery sticky marshmallows. It creates a softer, chewier Rice Krispies Treat-meets-chocolate-butterscotch cookie bar hybrid. 

This is a slight stray from traditional Scotcheroo protocol—my fellow Iowans are obsessed with these no-bake desserts and tend to stick to the standard ingredients—but it still delivers the chocolatey, butterscotch goodness that we all crave.

What Are Scotcheroos?

While there’s no specific known inventor or founder, we do know the first Scotcheroo recipe appeared on the back of Rice Krispies cereal boxes in the 1960s. The original recipe called for toasted puffed rice, light corn syrup, peanut butter, and equal parts Nestlé semisweet chocolate and butterscotch morsels—hence the playful name.

The simple, throw-together treat began showing up in beautifully cut, grab-and-eat squares at potlucks and bake sales across the Midwest and continues to hold a place in our hearts and on our tables.

Why We Love This Dessert

• It’s nostalgic. Ask any Iowan (and the fine folks from Minnesota and Wisconsin) about Scotcheroos, and they’ll fondly tell you about a grandparent or aunt who makes the best bars.
• There’s no baking required. No oven needed—just a little time stirring at the stovetop.
• It’s fast. You really can toss these together in 10 minutes.
• The ingredient list is short. Combine just six ingredients, layer chocolate on top, and you’re done.

Tips, Tricks, and Swaps

A sticky ingredient is necessary to hold these bars together. I firmly believe that mini marshmallows with a little butter are a superior adhesive to the usual white sugar dissolved in light corn syrup. It’s all about texture and keeping the bars light and chewy rather than too dense or compressed. I recommend using mini marshmallows over regular-sized mallows—they melt faster and they’re just more fun to work with.

You can also customize your Scotcheroo recipe by swapping in honey or almond butter. Change up the Rice Krispies base and use Cocoa Krispies or Special K™ cereal. Or elevate the squares with a layer of Nutella and a sprinkling of flaky sea salt on top.

How To Make Scotcheroos

Ingredients

• ½ cup unsalted butter
• 4 cups mini marshmallows
• 1 cup peanut butter
• 6 cups crispy rice cereal
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips

Directions

1. Butter a 9x 13-inch baking dish.
2. In a pot over medium heat, combine butter, marshmallows, and peanut butter. Stir constantly until melted and combined.
3. Remove from heat and mix in the rice cereal until evenly coated. Press the mixture into the prepared baking dish in an even layer.
4. Melt the chocolate chips and butterscotch chips in the saucepan, stirring until smooth and combined. Spread melted mixture over the top of the cereal mixture. 
5. Allow to cool until the top solidifies before cutting into bars and serving.