Eau Claire Eats

A scotcheroo recipe that’s simple, delicious, and in no way nutritious

Cade Fisher

More stories from Cade Fisher

Eau+Claire+Eats

If you love desserts but have no time or energy to dedicate the hours of work necessary for such a mouth watering treat, this recipe has got you covered. An easy, no-bake dessert that is perfect for any occasion. 

I got this scotcheroo recipe from my great grandmother Margaret Bureau. She was born on August 12th, 1920, so she was used to making things from whatever she could find during the Great Depression

Most scotcheroo recipes are based on Rice Krispies, but this recipe is based on Special K cereal. I often make this dessert for family events or last minute parties. With six ingredients and simple directions, this recipe is one that can be memorized and will stick with you forever.

The ingredients for this recipe are:

  • 1 ½ cups of sugar
  • 1 ½ cups of corn syrup
  • 1 ½ cups of peanut butter
  • Nine cups of Special K cereal
  • Half a bag of chocolate chips
  • Half a bag of butterscotch chips

To start this recipe off, take a large pot and pour in the sugar and corn syrup. Then take that pot and place it on a stove on medium to high heat. Keep it on the stove and stir until it comes to a boil. Once it has come to a boil, then you can turn the heat off. 

Keep the pot on the same burner and add the peanut butter. Mix in the peanut butter until it is melted. Once all of those ingredients are combined together you can take the pot off of the heat. Add the Special K cereal to the mixture and stir until thoroughly combined. 

Now spray a 9-by-13 pan with nonstick cooking spray and pour the mixture into the pan. Pat the mixture into the pan until it’s flat. It will still be hot, so use a spatula to flatten it out unless comfortable with the temperature. Once all the mixture is added to the pan and patted together, set that pan aside for a moment. 

Pour both the chocolate and butterscotch chips in a bowl and heat it in the microwave for one minute. Take it out to stir together the chips and repeat the process. As that mixture begins to liquify, lower the time down to thirty seconds. Once the entire bowl is mixed together and liquified, pour it over the scotcheroos in the pan. 

You’ve done it! Let them cool for a few hours and the scotcheroos will be finished. You can feel free to cut them up and enjoy right away, but it might be a little messy. I like to wait for the topping to harden for a few hours. This will allow for the dessert to become solid and easy to handle. It is your choice on how soon you want to eat!

This recipe can be changed for different dietary restraints. The original Special K can be replaced with the gluten free Special K for those who have a gluten allergy or aversion. The topping can also be taken out or replaced with dietary permissive chocolate for those who are lactose intolerant. This recipe is just a basis, so it can be changed in any way to fit anyone’s lifestyle!

Fisher can be reached at [email protected]