Butterscotch Rice Krispie Treats

Butterscotch rice krispie treats - just like scotcheroos without the peanut butter! Classic no-bake treats that take just 20 minutes to make.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling 1

Total Time 1 20

Servings servings

Calories 274kcal

Grease a 9x13-inch pan. Set aside.
Place the rice krispies cereal in a large heat-safe bowl. Set aside.
8 cups Rice Krispies cereal
In a large saucepan, heat the sugar, corn syrup, and butter over medium heat, stirring regularly.
1 cup dark brown sugar, 1 cup dark corn syrup, 1 cup butter
Bring to a boil.
Remove from heat.
Stir in 2 cups butterscotch chips until melted.
2 ¼ cups butterscotch chips
Pour the butterscotch mixture over the cereal.
Mix until well-combined.
Pour the cereal into the prepared pan and press into an even layer.
In a small heavy saucepan, melt the chocolate chips and tablespoon of butter together over low heat.
1 cup dark chocolate chips, 1 tablespoon butter
Pour the melted chocolate mixture over the cereal and spread, if necessary.
Melt the remaining 1/4 cup butterscotch chips in a separate small saucepan over low heat.
Drizzle the melted butterscotch chips over the chocolate layer.
Chill for at least 1 hour or until the mixture is set.
Cut into squares to serve.

Rice Krispies cereal: You can also use a similar cereal in place of the Rice Krispies.
Brown sugar: I recommend using dark brown sugar for richer flavor. You could also use light brown sugar if you prefer.
Corn syrup: Dark brown corn syrup will give you the most flavor, but light corn syrup also works.
Butter: I use salted butter because the salt helps to balance out the sweetness in the treats.
Chocolate chips: You can substitute milk, semisweet, or bittersweet chocolate chips depending on how sweet you would like it to be.
Nutrition values are estimates.