These no bake football scotcheroos are a fun update to this classic peanut butter, chocolate, and butterscotch treat. These are a Midwest staple throughout the year, but the football shaped version is perfect for a Super Bowl party or tailgate.
About these No Bake Football Scotcheroos
Scotcheroos are an Iowa staple that I’ve been devouring since my childhood. After moving to Illinois back in 2013, I was shocked to discover that no one was familiar with scotcheroos. The good news is that I am sharing them now, so you can make them to find out what the hype is all about!
These tasty little treats contain the following ingredients:
- sugar
- corn syrup
- peanut butter
- crisp rice cereal
- semi-sweet chocolate chips
- butterscotch chips
- white chocolate chips
Tips and Common FAQs
Dipping the treats to resemble footballs takes a bit of patience and gets messy, but it is so worth the effort! I have found it best to only dip the tops and sides of the footballs. I also recommend using sandwich/appetizer picks for dipping. It is also helpful to wear disposable gloves so your hands stay clean.
The trick to keeping the peanut butter rice krispie portion soft and chewy is to heat the corn syrup and sugar just until it starts to boil and immediately removing from the heat. Also, do not add extra rice krispies or the bars will become dry.
I do not recommend no-stir or natural peanut butter for this recipe. I always use Skippy, JIF, or comparable store brand.
Be sure to follow along on my socials!
No Bake Football Scotcheroos
Ingredients
- 1 cup corn syrup
- ¾ cup sugar
- 1 cup creamy peanut butter
- 4 cups crisp rice cereal
- 2 cups semi-sweet chocolate chips
- 2 cups butterscotch chips
- ⅓ cup white chocolate chips
Instructions
- Combine corn syrup and sugar in a medium saucepan and heat over medium-low heat just until the mixture begins to boil, stirring constantly.
- Immediately remove mixture from heat and stir in the peanut butter until smooth.
- Add the crisp rice cereal and stir until well coated. Spread mixture into the bottom of a greased 9x13 inch pan. Let cool for about 2 hours.
- Once cooled, cut and shape the bars into small football shapes or use a football-shaped cookie cutter, if available.
- Melt the semi-sweet chocolate chips and butterscotch chips in a microwave safe bowl. Heat in 30-second increments and stir. Repeat until melted. Do not overheat or the chocolate will be crumbly and ruined.
- Carefully dip the tops and sides footballs into the chocolate mixture and place on a tray lined with parchment paper or waxed paper. Let cool completely.
- Once the chocolate is set, melt the white chocolate chips and pipe white laces on the tops. Let harden and enjoy!
If you aren't feeling up to making football shapes, you can also make the classic version of scotcheroos. Recipe can be accessed here.
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