Scotcheroos

Scotcheroos
Alternative namesChocolate scotcheroos, Peanut butter scotcheroos
TypeDessert bar
Place of originUnited States
Main ingredientsChocolate, butterscotch, peanut butter, Rice Krispies

Scotcheroos are dessert bars made with chocolate, butterscotch, peanut butter, corn syrup, and crisped rice. They are similar to Rice Krispies Treats, except that they contain peanut butter instead of marshmallows, and are topped with melted butterscotch chips and chocolate chips. In Minnesota, scotcheroos are known as Special K bars.[1]

The recipe was originally printed on boxes of Rice Krispies breakfast cereal in the mid-1960s.[2][3] Also called chocolate scotcheroos and peanut butter scotcheroos,[4] they are popular in the Midwestern United States, especially Nebraska, Minnesota, Wisconsin, Iowa, South Dakota and North Dakota.[5]

In 2025, the Iowa State Fair hosted its first baking contest specifically for scotcheroos.[6]

Dietary restrictions

Scotcheroos are a gluten-free dessert, so they are suitable for people with celiac disease or gluten intolerance.[7]

They contain peanut butter, so they are not suitable for anyone with a peanut allergy.

See also

References

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  1. ^ Midwesterner (2024-02-16). "Scotcheroos for Skeptics". Midwesterner. Retrieved 2026-02-20.
  2. ^ "Scotcheroos | Traditional Dessert From Midwestern United States | TasteAtlas". www.tasteatlas.com. Retrieved 2024-06-01.
  3. ^ Crowder, Courtney (2 March 2017). "The supremacy of the scotcheroo: Explaining Iowa's love affair with the sweet treat". The Des Moines Register. Retrieved 2026-01-10.
  4. ^ Christensen, Emma (16 December 2015). "A little bite of heaven: Also known as peanut butter scotcheroos". Arlington Heights Daily Herald. p. 4.
  5. ^ Arola, Brian; Mewes, Trey (2016-09-12). "Bar Brawl: Special K vs. Scotcheroos". Mankato Free Press. Retrieved 2024-06-01.
  6. ^ Crowder, Courtney (12 August 2025). "Why are scotcheroos having a moment?". The Des Moines Register. Retrieved 2026-01-10.
  7. ^ "Celiac Kids". Living Without. Vol. 15, no. 6. October 2012. pp. 12, 79.
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