No Bake Honey Peanut Butter Scotcheroos Recipe

These honey peanut butter Scotcheroos are made without corn syrup or white sugar and deliver even more flavor than the classic version. They’re quick to assemble, portable for picnics and potlucks, and a favorite whenever you want a sweet, nostalgic treat with cleaner ingredients.

Peanut Butter + Butterscotch + Chocolate = Love

There’s something irresistible about the combination of peanut butter, butterscotch, and chocolate. Scotcheroos are a timeless dessert bar that travel well and satisfy every sweet tooth. This version swaps corn syrup and refined white sugar for honey and a touch of coconut oil, keeping the texture chewy and the flavor rich while using simpler ingredients.

Below you’ll find what you need, step-by-step instructions, tips for serving, storage guidance, and a printable-style recipe card so you can make these bars with confidence.

What You Need for these Scotcheroos

• Peanut butter: Use an all-natural, creamy peanut butter for the best texture in the bars.
• Honey: Honey provides both sweetness and stickiness to bind the cereal and peanut butter together.
• Rice crispies: Regular or brown rice crispies both work well; choose based on your preference.
• Chocolate chips: Semi-sweet or dark chocolate chips form the rich top layer.
• Butterscotch chips: Butterscotch chips add that classic Scotcheroo flavor.
• Coconut oil: A small amount of coconut oil in the chocolate topping keeps the layer soft and easy to bite.

Our Favorite

Peanut Butter

Choose a natural, spreadable peanut butter for these bars. A drippy, all-natural jar will mix smoothly and yield the best chewy texture.

How to Make Honey PB Scotcheroos

Scroll to the recipe card below for a concise ingredient list and full instructions you can follow while baking.

For the Bottom Layer

1. Line a 9×13-inch baking pan with parchment paper or lightly spray it with nonstick cooking spray.
2. In a large bowl, stir together 1.5 cups all-natural peanut butter, 1/2 cup honey, and a pinch of salt until smooth. Fold in 4 cups rice crispies until evenly coated.
3. Press the peanut butter–rice crispy mixture firmly into the bottom of the prepared pan using a spatula or your hands.

For the Top Layer

1. Place 1 cup semi-sweet chocolate chips, 1/2 cup butterscotch chips, and 2 tablespoons coconut oil in a small saucepan over medium heat.
2. Stir constantly until the chips and oil are fully melted and glossy. Remove from heat.
3. Pour the melted chocolate-butterscotch mixture evenly over the pressed rice crispy layer. Smooth with an offset spatula or the back of a spoon.
4. Freeze the pan for at least 2 hours to set the chocolate. When ready to serve, remove from the freezer and let sit 20 minutes before slicing into bars.

How to Serve Scotcheroos

Cut these Scotcheroos into large squares for a satisfying dessert or into small, bite-sized pieces to serve a crowd. They’re great on a picnic platter, at birthday parties, or as an after-school snack.

Pro tip: Keep bite-sized Scotcheroos in the freezer so you can pop a few onto a serving platter anytime.

Storage

Once the chocolate topping has fully set, keep the bars in an airtight container in the refrigerator for up to 5 days. If you prefer to store them in the pan, cover the pan tightly.

Freezing Scotcheroos

For longer storage, cut the set bars into individual portions, place them in a freezer-safe bag or container, remove excess air, and freeze for up to 3 months. Thaw for a few minutes at room temperature before serving, or enjoy straight from the freezer for a firmer bite.

Honey Peanut Butter Scotcheroos

These healthy Scotcheroos use natural sweetener and coconut oil instead of white sugar and corn syrup. They come together quickly and make a great updated spin on a classic dessert bar.

Prep: 30 mins   Cook: 0 mins   Total: 30 mins   Servings: 16

Ingredients

Bottom Layer

• 1.5 cups all-natural peanut butter
• 1/2 cup honey
• Pinch of salt
• 4 cups rice crispies (regular or brown rice crispies)

Top Layer

• 1 cup semi-sweet chocolate chips
• 1/2 cup butterscotch chips
• 2 tablespoons coconut oil

Instructions

Bottom Layer

1. Line a 9×13-inch pan with parchment paper or spray with nonstick spray.
2. Mix peanut butter, honey, and a pinch of salt in a large bowl until smooth. Fold in the rice crispies until fully coated.
3. Press the mixture evenly into the prepared pan and set aside.

Top Layer

1. In a small saucepan over medium heat, melt the chocolate chips, butterscotch chips, and coconut oil, stirring constantly until smooth.
2. Remove from heat and pour the melted mixture over the pressed rice crispy layer. Smooth evenly.
3. Freeze for at least 2 hours. When ready to slice, let sit 20 minutes to ease cutting, then slice and enjoy.
4. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips & Notes

• Use a 9×9-inch pan for thicker bars or a 9×12-inch pan for thinner bars. This recipe is shown for a 9×13-inch pan.
• To make Scotcheroo balls, scoop the bottom-layer mixture into tablespoon-sized portions, roll into balls, dip in melted chocolate, and freeze until set.
• Nutrition estimates are based on a 9×13-inch pan divided into 16 servings.

Nutrition (per serving, approximate)

Calories: 304 kcal, Carbohydrates: 31 g, Protein: 7 g, Fat: 19 g, Fiber: 2 g, Sugar: 20 g

Nutrition information is automatically calculated and should be used as an approximation.