Scotcheroo Cheesecake Bars
No-bake bars combining crunchy Rice Krispies, creamy butterscotch cheesecake, and a rich chocolate-peanut butter topping. Perfectly sweet, easy to make, ideal for parties or special treats.
Equipment
- 1 medium saucepan
- 1 9x13-inch pan lined with parchment paper
- 1 large mixing bowl
- 1 microwave-safe bowl
Ingredients
- 3 cups Rice Krispies cereal
- ½ cup peanut butter
- ½ cup light corn syrup
- ½ cup granulated sugar
- 2 packages 8 oz each cream cheese, softened
- 1 package 3.4 oz instant butterscotch pudding mix
- 1 cup cold milk
- 1½ cups semisweet chocolate chips
- ½ cup peanut butter
- Optional: chopped nuts for garnish
Instructions
- In a medium saucepan, heat peanut butter, corn syrup, and sugar over low heat, stirring until smooth.
- Mix in Rice Krispies cereal until evenly coated and press into a parchment-lined 9x13-inch pan.
- Beat softened cream cheese until fluffy, then add pudding mix and cold milk; mix until smooth.
- Spread cheesecake mixture evenly over the crust layer.
- Melt semisweet chocolate chips and peanut butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spread the melted chocolate mixture evenly over the cheesecake layer and sprinkle chopped nuts if desired.
- Refrigerate for at least 4 hours until fully set, then slice into bars and serve chilled.
Notes
- For extra crunch, mix nuts or mini chocolate chips into the crust or use as garnish.
- Drizzle melted white chocolate on top for a decorative finish.
- Store bars in an airtight container in the fridge up to 5 days or freeze for 2 months.