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Chocolate Scotcheroos

Bring the corn syrup and sugar mixture to a boil then immediately remove from heat.  Too much cooking will make these hard rather than soft and chewy.  Be sure to use very low heat to melt the chocolate chips to avoid scorching. 

Quick Facts

Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
Yield: 24 bars


  • 1 cup Karo® Light Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips


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  1. Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar.  Bring mixture to a boil.  Remove from heat.  Stir in peanut butter; mix well.  Add cereal; stir until evenly coated.

    Pour into greased 13 x 9-inch pan and pat into place.

    Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.  Spread over cereal.

    Cool at least 45 minutes, or until firm.  Cut into bars.
  2. Recipe Note: Almond butter may be substituted for the peanut butter.