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Home » Baking

Scotcharoo Bars with Peanut Butter Using Rice Chex

Modified: Feb 16, 2024 · Published: Jul 1, 2023 · by Venessa Mandelkow · This post may contain affiliate links · Leave a Comment

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Your family may have called Scotcharoo Bars by a different name. Options include Special K bars, O Henry bars, and Scotcheroo bars spelled with an e instead of an a. Even if we cannot agree on what to call or spell them, we can all agree that Scotcharoo Bars with Peanut Butter are chewy and soft with peanut butter and butterscotch flavors, all inside with crunchy cereal, topped with chocolate and butterscotch frosting.

two bars on a wooden plate with butterfingers and mini mms.

Whether you make scotcharoo bars with rice crispies, Special K cereal, or a gluten-free version with Rice Chex’s - all options fall under the classic scotcharoo recipe the whole family loves. Leave your oven off. These bars do not require baking. They are an easy treat and a family favorite at family gatherings, often ending with an empty pan. 

Jump to:
  • Bar Ingredients
  • Step-By-Step Instructions
  • Variations And Ingredient Options
  • Storage
  • Meal Planning
  • FAQs
  • Additional Gluten Free Sweets
  • Recipe

Bar Ingredients

ingredients.
  • Rice Chex - Instead of using rice krispies - the snap, crackle, pop version- which is not gluten-free. Rice Chex cereal is gluten-free and an excellent option for the cereal base. 
  • Corn Syrup - This is not High Fructose Corn Syrup. Karo syrup is a popular brand, and Aldi sells its version during the holidays.
  • Sugar - White granulated.
  • Peanut Butter - Creamy is best. 
  • Butterscotch Chips - Gives scotcharoos that distinctive flavor.
  • Chocolate Chips - Semisweet chocolate chips are the best option. 
  • Butterfinger Candy Bars - Chopped and sprinkled on as a topping, optional but delicious.
  • Mini M&M’s - Adds a pop of color for a topping, again option but so pretty.

See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.

Step-By-Step Instructions

saucepan with corn syrup and sugar.

In a medium saucepan, combine sugar and corn syrup over medium heat. Cook until it comes to a boil. Boil for one minute, then remove from the heat.

corn syrup, sugar, and peanut butter in saucepan.

Add the peanut butter and stir until combined with the sugar mixture. 

big bowl of rice chex and peanut butter mixture.

In a large bowl, add the peanut butter mixture to the rice chex cereal. Gently stir. 

pressed cereal mixture into pan.

Grease with nonstick spray a 9 x 13-inch pan or similar casserole dish. Pour the cereal mixture into the pan. Press the mixture evenly into the pan. 

small glass bowl with butterscotch and chocolate chips.

In a small microwave-safe bowl, add the chocolate chips, and butterscotch chips. Melt the butterscotch and chocolate chips in the microwave, stopping to stir at 30-second intervals. If you do not have a microwave, use a double boiler. Once melted, pour the melted chips over the rice chex in the pan. Spread the frosting evenly over the entire pan. 

frosted bar with chopped up butterfingers on top.

Chop up your Butterfinger candy bars. Sprinkle the Butterfinger candy bars and mini M&M’s over the top of the bars while the frosting is still warm.

Allow the bars to set up for a few hours before cutting, or put them in the refrigerator to speed it along. Bring them to room temperature before trying to cut them. Unless you have muscles and patience, then go ahead and tackle cutting them while they are cold. Best of luck!

Variations And Ingredient Options

  • Chocolate Chips - Use dark or milk chocolate chips for a different flavor.
  • Rice Chex - Switch out the cereal. Options include: Special K Cereal, Crispix (not gluten-free), Corn Chex, Rice Krispie Cereal (not gluten-free)
  • Topping Options - Instead of Butterfingers, try mini Peanut Butter Cups or Resee’s Pieces. Sea salt flakes would be great too!
topped scotcharoo bars with butterfingers and mms.

Storage

Store the Scotcharoo Bars with peanut butter in an air-tight container. If it is warm room, keep the bars in a cooler place so they don’t melt and become a mess. Scotcharoo bars will keep for five days, maybe longer. Honestly, they never last very long in my house.

If you want to store (or hide) the scotcharoo bars in the freezer, they freeze beautifully. To freeze, cut the cereal bars and place parchment paper between the layers. Freeze the cut bars in a freezer bag. Defrost the frozen chewy scotcharoo bars before eating. Otherwise, you may need dental work. You have been warned. 

Meal Planning

Adding sweets to your meals is in my blood. Every single member of our family needs “something sweet” after a meal. Blame it on our sweet tooth.  A pan of scotcharoo bars with peanut butter was always on our counter growing up.

Other gluten-free sweet fulfilling options include chewy Monster Cookies, Reese's peanut butter chip cookies and soft Peanut Butter M&M Cookies - so good! 

FAQs

Why did my scotcharoo bars turn out hard as a rock?

More than likely, the sugar and corn syrup mixture was cooked too long. Once the mixture starts bubbling, start the clock. Only boil it for one minute and then remove it from the heat to prevent the dense, rock hard bars.

What is the difference between corn syrup and high fructose corn syrup for a low FODMAPer?

Corn syrup is 100% glucose. High fructose corn syrup has both glucose and fructose, but more fructose, hence the name “high fructose” corn syrup.

Corn syrup is a safer option, but it is still sugar. Monash University has not tested it. Depending on your stage for your low FODMAP journey, corn syrup may be best to try after you have been working through your tolerances. As always, test serving size and modify based on what your body tells you.

Additional Gluten Free Sweets

  • Oatmeal Fudge Bars
  • Strawberry Shortcake
  • Reese's Peanut Butter Chip Cookies

Recipe

two bars on a wooden board.

Scotcharoo Bars with Peanut Butter

5 from 8 votes
Scotcharoo Bars with Peanut Butter are chewy and soft with peanut butter and butterscotch flavors, all inside with crunchy cereal, topped with chocolate and butterscotch frosting.
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 20 Servings
Author: Venessa Mandelkow
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Equipment

  • Medium Saucepan
  • 9x13 Pan

Ingredients

Cereal Bar:

  • 1 cup white granulated sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 7 cups Rice Chex

Frosting:

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Toppings:

  • ½ cup Butterfinger Candy Bars - Optional
  • ¼ cup Mini M&M’s - Optional
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Instructions

  • In a medium saucepan, combine sugar and corn syrup. Cook until it comes to a boil. Boil for one minute then remove from the heat.
  • Add the peanut butter and stir until combined with the sugar and corn syrup mixture.
  • In a large mixing bowl, add the peanut butter mixture to the rice chex cereal. Gently stir.
  • Grease a 9x13 pan. Pour the Rice Chex mixture into the pan. Press the Rice Chex into the pan.
  • In a small microwave safe bowl, add the chocolate chips, and butterscotch chips. Melt the chips in the microwave or double boiler. Stir the mixture every thirty seconds. Once melted, pour the melted chips over the rice chex in the pan. Spread the frosting evenly over the entire pan.
  • Chop up your Butterfinger candy bars. Sprinkle the Butterfinger candy bars and mini M&M’s over the frosting while still warm. Allow the bars to set up for a few hours, or to speed it along, put them in the refrigerator to speed it along. Bring them to room temperature before trying to cut.
  • Store the bars in an airtight container or cover with plastic wrap.

Nutrition Information

Serving: 20gCalories: 256kcalCarbohydrates: 39.9gProtein: 4.7gFat: 9gSugar: 22.2g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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Writer sitting on rocks

Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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two bars on a wooden board.

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