Twisted Scotcheroos
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I made these Twisted Scotcheroos on a rainy afternoon when I needed something fast, sweet, and ridiculously satisfying. They’re a no-bake riff on classic scotcheroos, with melted marshmallows and peanut butter holding Rice Krispies together under a marbled chocolate-and-butterscotch topping. This is the kind of treat that disappears at potlucks and makes afternoon snack time feel special. If you want to see the recipe that inspired mine, I started from this Twisted Scotcheroos source for the basic framework.
Why you’ll love this dish
Twisted Scotcheroos are ideal when you want maximum payoff with minimal effort. They come together in about 20 minutes of active time, require pantry staples, and don’t need an oven — perfect for hot days, last-minute dessert requests, or a quick bake sale contribution. Kids and adults both gravitate to the crunchy-sweet base with the glossy, swirled topping.
“These are dangerously easy — gooey marshmallow, nutty peanut butter, and that marbled chocolate-butterscotch top. A party favorite every time.” — happy tester
How this recipe comes together
- Melt butter, then blend in marshmallows and peanut butter until velvety.
- Fold in Rice Krispies so every flake is coated.
- Press the mixture into a greased 9×13 pan and chill briefly to set the base.
- Melt semisweet chocolate with a little coconut oil, spread over the bars.
- Melt butterscotch chips with the remaining oil and drizzle over the chocolate.
- Use a toothpick to swirl for a marbled look; chill until the topping is firm.
This quick overview gives you the timeline: mix the base, press, top, swirl, chill, slice.
What you’ll need
- 1/4 cup (4 tablespoons) butter
- 10 oz mini marshmallows (about 5 cups)
- 1/2 cup creamy peanut butter (natural works, but slightly stickier)
- 6 cups rice cereal (Rice Krispies recommended)
- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 2 teaspoons coconut oil, divided
Ingredient notes and swaps:
- Peanut butter: swap for almond or sunflower seed butter for nut-free options (use sunflower butter for allergies).
- Rice cereal: puffed rice or similar crispy cereal works. For a chewier bar, replace up to 1 cup with quick oats.
- Coconut oil in the melts thins the chocolate for smoother spreading — you can use vegetable oil if needed.
(If you’re exploring other quick, no-bake snacks, check out this savory recipe inspiration for different pantry-friendly techniques: garlic butter chicken twisted pasta.)
Step-by-step instructions
- Lightly grease a 9×13-inch baking dish and set aside.
- Place a large saucepan over low heat and add the butter. Melt it completely.
- Add the mini marshmallows and peanut butter to the melted butter. Stir constantly until the mixture is smooth and fully combined. Remove from heat.
- Immediately add the Rice Krispies and stir until all the cereal is evenly coated.
- Press the mixture firmly into the prepared pan. Tip: lightly spray your hands or a spatula with nonstick spray so the mixture doesn’t stick.
- In a microwave-safe bowl, combine the semisweet chocolate chips and 1 tsp coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth.
- Pour and spread the melted chocolate over the pressed cereal mixture in an even layer.
- In a second microwave-safe bowl, melt the butterscotch chips with the remaining 1 tsp coconut oil the same way.
- Drizzle the melted butterscotch over the chocolate in thin zigzags or swirls. Use a toothpick or chopstick to gently swirl the two into a marbled pattern — don’t overmix.
- Chill the pan in the refrigerator for about an hour, or until the topping is completely set.
- Slice into squares and enjoy.
Best ways to enjoy it
- Serve at room temperature for a softer bite, or chilled for a firmer snap.
- Plate with a scoop of vanilla ice cream and a sprinkle of flaky salt for an elevated dessert.
- Cut into smaller squares and wrap individually for packed lunches or party favors.
- Pair with coffee or a glass of cold milk — the sweet-salty combo sings with a robust brew.
How to store & freeze
- At room temperature: keep in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerated: store covered for up to 2 weeks — chilling firms the topping and extends life. Bring to room temperature 10–15 minutes before serving if you prefer a softer chew.
- Frozen: wrap bars tightly in plastic, then foil, or store in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw in the fridge overnight or on the counter for 30–60 minutes.
Food safety note: because these are no-bake and contain nut butter and marshmallows (low water activity), spoilage is mostly from added perishable mix-ins — avoid leaving at room temperature for extended periods in warm environments.
Pro chef tips
- Heat control: melt the butter and marshmallows over low heat to prevent scorching. High heat will make the marshmallows grainy.
- Press evenly: use an oiled spatula or wax paper over the mixture and press firmly for tightly packed bars that slice cleanly.
- Swirl technique: when marbling, apply the butterscotch in thin lines and swirl just a few times — over-swizzling creates a single brown color instead of streaks.
- Clean cuts: chill until fully set, then use a sharp knife warmed in hot water and wiped dry between cuts for glossy slices.
For other ideas that riff on pantry-friendly, bold-flavored recipes, see this hearty variation that uses similar twist techniques: garlic butter steak bites twisted pasta.
Creative twists
- Nut-free: swap peanut butter for sunflower seed butter and ensure chips are nut-free.
- Salted caramel swirl: replace butterscotch with warmed caramel sauce and swirl with a sprinkle of sea salt.
- Pretzel crunch: stir in 1–1½ cups crushed pretzels for a salty crunch.
- Dark chocolate & sea salt: use high-quality dark chocolate for the top and finish with flaky salt.
- Mini mix-ins: fold in 1/2 cup mini chocolate chips or chopped candy for extra texture.
Your questions answered
Q: How long does prep take?
A: Active prep is about 15–20 minutes; chilling takes around 1 hour.
Q: Can I make these ahead for a party?
A: Yes — make up to two days ahead and keep refrigerated, or freeze portions up to 3 months.
Q: What if my chocolate seizes when melting?
A: If chocolate gets grainy, add a small extra splash of warm oil (1/4–1/2 tsp) and stir gently until smooth. Avoid adding water.
Q: Can I melt chips on the stovetop instead of microwave?
A: Yes. Use a double boiler (bowl over simmering water), stirring frequently and removing from heat once smooth. Add the coconut oil at the end.
Q: Are these safe for lunchboxes?
A: Yes — they’re portable and hold up well at room temp for several hours. If it’s hot out, pack chilled.
Conclusion
If you enjoyed this Twisted Scotcheroos recipe and want more variations or inspiration, check out this detailed take on the same idea at Twisted Scotcheroos: Easy Marshmallow Butterscotch Edition, or explore playful versions like Scotcheroo Eggs (Fun Twist on Traditional Scotcheroos) for seasonal shapes and presentations. For a classic peanut butter-forward approach, see the original spin at Peanut Butter Scotcheroos – The Gold Lining Girl.
Twisted Scotcheroos
Ingredients
Method
- Lightly grease a 9x13-inch baking dish and set aside.
- Place a large saucepan over low heat and add the butter. Melt it completely.
- Add the mini marshmallows and peanut butter to the melted butter. Stir constantly until the mixture is smooth and fully combined. Remove from heat.
- Immediately add the Rice Krispies and stir until all the cereal is evenly coated.
- Press the mixture firmly into the prepared pan. Tip: lightly spray your hands or a spatula with nonstick spray so the mixture doesn’t stick.
- In a microwave-safe bowl, combine the semisweet chocolate chips and 1 tsp of coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth.
- Pour and spread the melted chocolate over the pressed cereal mixture in an even layer.
- In a second microwave-safe bowl, melt the butterscotch chips with the remaining 1 tsp of coconut oil the same way.
- Drizzle the melted butterscotch over the chocolate in thin zigzags or swirls. Use a toothpick or chopstick to gently swirl the two into a marbled pattern — don’t overmix.
- Chill the pan in the refrigerator for about an hour, or until the topping is completely set.
- Slice into squares and enjoy.
