Dessert: United States – Iowa – Iowa Scotcheroos

Serving Size: 16

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 1/2 cup (113 g) unsalted butter
- 1 cup (240 ml) light corn syrup
- 1 cup (200 g) granulated sugar
- 1 cup (250 g) creamy peanut butter
- 6 cups (180 g) crisp rice cereal
- 1 cup (170 g) butterscotch chips
- 1 cup (170 g) semisweet chocolate chips
- 1/2 tsp (2.5 ml) vanilla extract (optional)
- Pinch of salt (optional)

Instructions

Short Description:
A classic Midwestern no-bake bar featuring a crisp rice cereal and peanut butter base topped with a two-tone chocolate and butterscotch chip layer for a sweet, chewy finish.

Regional Notes:
This Iowa variation emphasizes a generous butterscotch-chip topping combined with chocolate chips, a distinctive regional touch compared with versions that use chocolate alone. The bars are a popular potluck and school-lunch dessert across Iowa and the Midwest.

1. Line a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper or lightly grease it and set aside.
2. In a medium saucepan over medium heat, melt the butter with the light corn syrup and granulated sugar, stirring frequently until the mixture comes to a gentle boil and the sugar is dissolved, about 2–3 minutes.
3. Remove the saucepan from heat and stir in the peanut butter (and vanilla and a pinch of salt if using) until smooth and fully combined.
4. Immediately pour the peanut-butter mixture over the crisp rice cereal in a large bowl and stir quickly but gently until all cereal is evenly coated.
5. Press the coated cereal mixture evenly into the prepared pan using a spatula or the back of a lightly greased measuring cup. Work quickly so the mixture sets evenly.
6. In a microwave-safe bowl or using a double boiler, melt the butterscotch chips until smooth (microwave in 20–30 second intervals, stirring between bursts). Spread the melted butterscotch evenly over the pressed cereal base.
7. Melt the semisweet chocolate chips in the same manner and spread the chocolate evenly over the butterscotch layer. For a marbled look, you may drizzle one over the other and swirl gently with a toothpick.
8. Allow the bars to cool at room temperature until the topping is set, about 1–2 hours, or refrigerate for 20–30 minutes to speed setting.
9. Once set, lift the bars from the pan using the parchment paper (if used) and cut into 16 squares. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.