Toffee Scotcharoos - The Stay At Home Chef

Meet our Toffee Scotcharoos: a fun twist on the chewy peanut butter butterscotch Krispie treat known as scotcharoos. Now packed with a delicious toffee crunch, we’ve made sure every bar has that perfect chewiness you love. We keep our cooking technique just right—keeping the sugar and syrup mix from boiling over—so you get no hard or tough bites, just yummy, chewy goodness.

Contents

Why Our Recipe Ingredient Notes Heat Control The Right Texture Keep the Toffee Crunch Melting the Topping Cool Before Cutting Storage and Reheating Instructions

Looking for our original Always Chewy Scotcharoos? We don’t blame you. They are absolute perfection!

Why Our Recipe

Our heating technique ensures every bite is perfectly chewy and never hard.
Can be made the day before and stay both chewy and keep the crunch of the toffee bits.

I’ve always had a soft spot for scotcharoos at gatherings—they’re the first treat I reach for! This Toffee Scotcharoo recipe takes that classic favorite to the next level by adding a tasty little crunch from toffee bits. With this version, we’re not just keeping things chewy—we’re introducing an irresistible crunch that makes these bars a total crowd-pleaser. Whether you’re sharing at a potluck or treating yourself, these Toffee Scotcharoos are sure to be a hit.

Ingredient Notes

An overhead birds-eye view of the ingredients needed to make homemade toffee scotcharoos.

Rice Krispies Cereal: You can stick with the original brand or go for any generic version—whatever puffs your rice! Feel free to experiment with other similar plain cereals if you’re feeling adventurous.
Corn Syrup: An invert sugar that keeps the bars from crystallizing and gives these bars their signature chewiness. Remember, high fructose corn syrup is a completely different ingredient. We do not recommend using other invert sugars like maple or honey as the water content could affect the outcome.
Granulated Sugar: This teams up with the corn syrup to create a smooth, sweet binder that’s crucial for the texture of the bars. Remember, keep that mixture from boiling to keep everything just right.
Creamy Peanut Butter: We use creamy to keep it smooth, but if you’re all about texture, feel free to use crunchy peanut butter. Want to mix it up? Almond butter or even cookie butter are great substitutes that still maintain the needed consistency.
Heath Toffee Bits: You can choose plain toffee bits or those mixed with chocolate for a bit more decadence.
Chocolate Chips and Butterscotch Chips: If you’re looking to tweak the flavor profile, swapping out butterscotch chips for peanut butter chips offers a fun variation.

A collage image showing four different stages of making homemade toffee scotcharoos.

Heat Control

Maintaining the right temperature for the sugar and corn syrup mixture is crucial for a chewy result. You’ll want to heat it just until it’s on the cusp of boiling, around 199-200 degrees Fahrenheit. This precise control prevents the mixture from hardening once it cools, ensuring your scotcharoos stay wonderfully chewy, with that added toffee crunch perfectly intact.

The Right Texture

When you mix the cereal with the peanut butter syrup, it should look gooey—this is a good thing, even if it seems too wet. If it looks dry, you might have added too much cereal. Don’t worry, though; the mixture will firm up as it cools, ensuring each bite is perfectly chewy with just the right amount of crunch.

Keep the Toffee Crunch

It is important to fold in the toffee bits after everything is coated with the hot peanut butter syrup. If you tried to add it into the cereal and mix it all together it would just melt and not give the desired consistency.

Melting the Topping

The chocolate and butterscotch chips create that heavenly layer on top of your Toffee Scotcharoos, and melting them correctly is key. Use the microwave for convenience, heating them in 30-second bursts and stirring in between. This method helps avoid any burnt or seized chocolate, ensuring your topping is irresistibly smooth and creamy.

A hand holding up a square of toffee scotcharoos.

Cool Before Cutting

The scotcharoos should be allowed to cool completely, ensuring the chocolate topping sets before cutting into squares. This prevents the bars from falling apart and helps achieve clean cuts.