Full disclosure, right at the outset: these have no ‘scotch’ component. I’ve left out the butterscotch completely from these White Chocolate Peanut Butter Scotcheroos.
These still qualify as ‘scotcheroos’ to me though, and if you’ll hear me out, I’ll explain why!
My mom’s Chocolate Scotcheroos are probably her most popular recipe, and they’re definitely the recipe that she makes the most. She found that Chocolate Scotcheroos recipe in a magazine when she was a teenager, and it was an instant classic.
She’s made them ever since. They’re a long-time family favorite, and everyone loves them. Everyone!
Except me. I’m kinda just okay on them. I like them, but I don’t lose my mind over them like most people.
As much as I love butterscotch, it’s actually the butterscotch that doesn’t do it for me in those Chocolate Scotcheroos. By contrast, it’s the butterscotch component that really makes those bars for most people.
Growing up, my mother would make most of the pan with butterscotch, but she’d leave a few for me that weren’t ‘scotched’.
They still always feel like classic Scotcheroos to me, even without the butterscotch element.
Based on that idea, I took her traditional Chocolate Scotcheroos recipe, subtracted butterscotch, added extra peanut butter, and made them BIGGER. I ended up with these amazing Peanut Butter Scotcheroos.
They’re insanely peanut buttery, and with a solid dose of milk chocolate too.
What’s the next natural progression of scotcheroos? If you’re like me, and are diehard about the combination of white chocolate and peanut butter together, then you’ll need to try these White Chocolate Peanut Butter Scotcheroos.
Again, they’re super peanut buttery – each layer boasts a generous amount of the nutty stuff, but instead of milk chocolate and peanut butter chips melted together for the topping, I used white chocolate.
That’s really it. Oh, and I doubled the topping from the original Chocolate Scotcheroos recipe, which makes a pretty big impact on these bars too.
More topping = more white chocolate and more peanut butter. More is always better.
Any form of scotcheroos is great though. They’re quick and easy to whip up, don’t require baking, have a short ingredient list, and you end up with ooey, gooey, sticky-sweet, Rice Krispie treat-like bars, but with a ton of peanut butter and chocolate.
Any variation is an instant classic, and if you like white chocolate and peanut butter together, you must try this latest version!
White Chocolate Peanut Butter Scotcheroos Recipe
- 1.5 Granulated Sugar
- 1.5 Light Corn Syrup
- 1 Pure Vanilla Extract
- 1.5 Creamy Peanut Butter or crunchy peanut butter
- 8 Rice Krispies Cereal
- 12 White Chocolate Chips
- 1 Peanut Butter Chips 10 ounces or 12 ounces
- 2 Shortening
- Lightly coat a 13×9-inch pan with non-stick spray.
- In a large stock pot, combine sugar and light corn syrup.
- Cook over medium heat, stirring frequently, until sugar is dissolved and mixture just bubbles.
- Remove from heat.
- Add vanilla and peanut butter, stirring until melted and smooth.
- Add Rice Krispies and stir until well-coated. The mixture will start to set fast, so stir quickly!
- Press mixture evenly into prepared pan.
- In a medium saucepan over low heat, combine white chocolate chips, peanut butter chips, and shortening, stirring until melted and smooth. Take your time with this and have patience – don’t use anything but low heat or you’ll risking scorching the chips!
- Remove from heat and spread over Rice Krispies mixture.
- Allow to set.
- Cut into bars.