Biscoff Scotcheroos
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Biscoff Scotcheroos are my spin on the classic treat; they are easy to make, require no baking, and combine the delicious flavors of chocolate and Biscoff with a satisfying crunch!
They are a quick and convenient treat, making them perfect for parties or just to enjoy at home! You will love the chocolate and Biscoff combination, which never goes out of style!
Some of my other favorite no-bake treats are my Mini Biscoff Cheesecakes, Peanut Butter Rice Krispies, my No Bake Berry Cheesecake Bars, Banana Split Ice Cream Pie, and my Chocolate Oreo No Churn Ice Cream.
What are scotcheroos?
Scotcheroos are a type of no-bake dessert bar popular in the United States, especially in the Midwest. They are known for their sweet, chewy texture and rich flavor, which is made from sugar, corn syrup, Crispy Rice Cereal like Rice Krispies, chocolate, and butterscotch chips.
Why this recipe works
- Quick and Easy: With no need for baking, my Biscoff Scotcheroos come together quickly. They’re perfect for those last-minute dessert needs.
- Crowd-Pleasers: Their rich Biscoff base and chocolate topping make them a hit with any crowd.
- Perfect for Any Occasion: From holiday parties to everyday snacks, Biscoff Scotcheroos fit in anywhere and everywhere.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Base Ingredients:
- Sugar: Provides sweetness and helps bind the ingredients together.
- Corn Syrup: Adds sweetness and chewiness. You can also use honey.
- Creamy Biscoff Spread: Adds that classic cookie butter flavor and helps to bind the ingredients.
- Cereal:
- Crispy Rice Cereal (like Rice Krispies): The main ingredient that gives scotcheroos their crunchy texture.
- Topping:
- Chocolate: I like using a good quality semi-sweet chocolate bar, which gets melted to form a smooth, rich layer on top.
- Butterscotch Chips: (optional) You can melt some butterscotch chips with the chocolate to create a distinctive scotcheroo flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Dissolve sugar
Add light corn syrup and sugar in a large Dutch oven until the sugar dissolves and the mixture comes to a simmer.
Add Biscoff
Remove from heat & add Biscoff spread and vanilla extract.
Rice Krispies time!
Add the Rice Krispies in and stir until no more dry pockets are left.
Add chocolate
Spread the melted chocolate on top in an even layer.
Swirl in Biscoff
Dollop the Biscoff on top, and swirl in with a butter knife or a toothpick to make pretty swirls. Refrigerate for 1-2 hours or until set.
YUM!
Once chilled, top with flaky sea salt. Then cut into bars and enjoy this no bake yummyness!
Expert Tips
- Medium Heat Only: When melting the sugar and corn syrup, use medium heat and stir constantly. Bringing the mixture to a boil too quickly can cause the sugar to crystallize, leading to a gritty texture.
- Fold Gently: When adding the crispy rice cereal, fold it gently into the peanut butter mixture. This prevents the cereal from breaking down too much and keeps the bars crispy.
- Use a Spatula: Press the mixture into the baking dish using a spatula or wax paper. Press firmly enough to hold the mixture together but not so hard that you crush the cereal.
- Room Temperature First: Allow the bars to cool at room temperature before refrigerating. This helps prevent the chocolate from cracking. Once cooled, set the bars in the refrigerator for about 1-2 hours before cutting.
Variations
- Experiment with Nut Butters: If you want more of the classic Sctocheroo, try with creamy peanut butter. Or try almond butter, cashew butter, or even hazelnut spread such as Nutella for different flavors.
- Add-Ins: Mix in mini marshmallows, chopped nuts, or dried fruit with the cereal for added texture and flavor.
- Toppings: Drizzle white chocolate on top for an extra gourmet touch!
Storage
- Store the bars in an airtight container at room temperature for up to 5-7 days or in the refrigerator for a firmer texture for up to 2 weeks. Freeze scotcheroos for up to 3 months.
- When keeping in the refrigerator, allow to come to room temperature before cutting and enjoying.
- *Note: if swirling the Biscoff spread on top and storing in the fridge, the color of the Biscoff spread will lighten in color, but will return to normal color at room temperature.
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Biscoff Scotcheroos
Ingredients
- 3/4 cup light corn syrup (or honey may be used)
- 3/4 cup granulated sugar
- 1 1/2 cups creamy Biscoff cookie butter spread (cover & microwave for ~20-30 seconds so it's drippy. )
- 1 Tbsp. vanilla extract
- 6 cups Rice Krispie Cereal
- 8 oz. semi-sweet chocolate bar (such as Ghirardelli)
- 1 tsp. vegetable oil
- 1-2 Tbsp. Biscoff spread for the topping
- flaky sea salt for topping
- 1/4 cup *butterscotch chips (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Note: it’s best to have everything measured and ready to go when you begin this recipe. Once you start, things move fairly fast so you’ll want to be prepared 🙂
- Line a 9×13 baking pan with parchment paper.
- Place the honey (or light corn syrup) and sugar in a large Dutch oven or large pot over medium heat. Stir frequently until the sugar dissolves and the mixture comes to a simmer.3/4 cup light corn syrup, 3/4 cup granulated sugar
- Remove from heat. Stir in the Biscoff cookie butter and vanilla, mix well.1 1/2 cups creamy Biscoff cookie butter spread, 1 Tbsp. vanilla extract
- Stir in the Rice Krispies until it’s all coated evenly and no pockets of sauce or dry cereal remain.6 cups Rice Krispie Cereal
- Transfer to the prepared pan. Gently press down with a rubber spatula into an even layer.
- Microwave the chocolate and oil in 30 second intervals, stirring inbetween, until melted. It took a total of 1 ½ minutes for mine to get smooth and melty.8 oz. semi-sweet chocolate bar, 1 tsp. vegetable oil
- Spread evenly on top.
- Microwave the Biscoff topping for a few seconds until melty, just a few seconds. Spoon dollops over the chocolate, and with a toothpick or tip of a butter knife, gently switch the cookie butter in circular motions through the chocolate.1-2 Tbsp. Biscoff spread for the topping
- Refrigerate for 1-2 hours or until set. Garnish with flaky sea salt. Allow it to come to room temperature before cutting it into squares and enjoy!flaky sea salt for topping
Video
Notes
- Store the bars in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for a firmer texture for up to 2 weeks. Freeze scotcheroos for up to 3 months.
- When keeping in the refrigerator, allow to come to room temperature before cutting and enjoying.
- *Note: if swirling the Biscoff spread on top and storing in the fridge, the color of the Biscoff spread will lighten in color, but will return to normal color at room temperature.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
These are amazing, my husband told me not to make them anymore because he has no control. He ate half the batch in 1 sitting. 😂 I added crushed biscoff cookies on top with the flack salt when the chocolate was still warm. Highly addictive!! The “adult version” of Rice Krispie treats. BROVO!!
Hi Kim! Thank you sooo so much! These are dangerous, aren’t they! hahaha. Love the crushed up Biscoff cookies on top too. Yum!