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The recipe for Scotcharoos was originally published on a box of Kellogg’s Rice Crispies cereal in the 1960s. Popular in Iowa, they’ve been described as a chewy candy. A few simple ingredients and ease of preparation ensured their popularity. Use cookie cutters to shape scotcharoos into special occasion treats.

Recipe Servings: 24

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Gluten Free
Dairy Free



  1. Generously butter a 9 x 13-inch baking pan. Set aside.
  2. Mix corn syrup, sugar, and peanut butter in a large pot and cook over medium heat until peanut butter melts.
  3. Bring mixture to a boil and then remove from heat. Stir in rice cereal.
  4. Transfer mixture to prepared pan and use clean, well-buttered hands to pat down.
  5. In medium pan over medium-low heat, melt chocolate and butterscotch chips until smooth.
  6. Spread melted chocolate over top of bars and let cool.
  7. Cut into squares and serve.

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