Easy Microwave Scotcheroos: Quick No-Bake Peanut Butter Butterscotch Bars in a Loaf Pan
Get ready to indulge in the nostalgic goodness of classic Scotcheroos bars, but with an incredible twist! This recipe delivers all the beloved flavors and chewy texture you crave, made faster, easier, and right in your microwave in less than 5 minutes. Perfectly sized for a quick treat or a delightful after-school snack, these small-batch Scotcheroos are prepared in a loaf pan, ensuring you don’t end up with an overwhelming full pan of sweets when a few satisfying squares are all you need.
Whether you’re looking for a simple dessert to whip up in a flash, a convenient option for portion control, or just a taste of that classic Midwestern favorite without the hassle, these microwave Scotcheroos are your new go-to. They capture the quintessential blend of creamy peanut butter, rich butterscotch, and crunchy rice cereal, all bound together with a melt-in-your-mouth marshmallow base. Say goodbye to complicated stovetop concoctions and hello to instant gratification!
PS. Craving more effortless microwave magic? You’ll love my homemade star crunch bars, also made in the microwave!
Why You’ll Love These “Cheater” Scotcheroos: The Ultimate Easy Dessert
I call these “cheater” Scotcheroos because they cut out all the fuss of traditional recipes without sacrificing an ounce of flavor or that signature chewy texture. Here’s why this simplified method will become your new favorite way to make this classic treat:
- Made Entirely in the Microwave: Yes, you read that right! No need to turn on the stovetop, deal with sticky pots, or constantly monitor a simmering mixture. Everything comes together in one microwave-safe bowl, making cleanup a breeze and the process truly no-bake. This is perfect for quick cravings, dorm room cooking, or when you just don’t want to mess up your kitchen. The microwave ensures even, gentle melting, making it almost foolproof.
- No Multiple Layers Needed & One-Bowl Convenience: Traditional Scotcheroos often involve preparing different layers or components. My microwave version streamlines this by combining the rich peanut butter and butterscotch base with the marshmallows in a single step. All the ingredients melt and meld together beautifully in just one bowl, dramatically reducing prep time and the number of dishes you’ll need to wash. It’s truly a dump-and-stir affair, making it incredibly accessible for even beginner bakers.
- No Corn Syrup: A Gooey Texture from Marshmallows: While classic Scotcheroos often rely on corn syrup for their signature chewiness, this recipe achieves that same delightful gooey and chewy texture using mini marshmallows. Not only do marshmallows provide the perfect binder and sweetness, but they also eliminate the need for an ingredient some prefer to avoid. This subtle swap creates a wonderfully soft and satisfying bar that still feels authentic to the Scotcheroo experience.
- Makes a Perfectly Sized Small Batch: Let’s be honest, sometimes a giant 9×13 inch pan of dessert staring at you for two weeks is just too much temptation. This recipe is designed for a loaf pan, yielding just 8 squares. This small batch is perfect for a quick treat for yourself, a modest gathering, or a couple of after-school snacks. It helps with portion control and ensures every bite is fresh and delicious, without the pressure of consuming an entire pan before they dry out.
These microwave Scotcheroos deliver all the iconic, irresistible flavors you expect – that perfect harmony of sweet, salty, and crunchy – but with an unmatched level of ease. Once you try this simplified approach, it’s going to be hard to go back to the extra steps of traditional recipes!
Essential Ingredients & Equipment for Your Small Batch Scotcheroos
Gathering your ingredients and tools before you start will make the process even smoother. Here’s a detailed list of what you’ll need to create these irresistible no-bake bars:
Ingredients:
- Semi-Sweet Chocolate Chips: These provide a classic chocolatey undertone that pairs beautifully with the butterscotch and peanut butter.
- Butterscotch Chips: The star of the show, giving Scotcheroos their distinctive, sweet, and buttery flavor.
- Creamy Peanut Butter: Essential for both flavor and binding the cereal, creating that rich, chewy base. Make sure it’s creamy, not natural-style, for the best texture.
- Unsalted Butter: Adds richness and helps achieve the perfect melt and smooth consistency.
- Mini Marshmallows (10 oz. bag): These are the secret to our no-corn-syrup, gooey, and chewy texture. Mini marshmallows melt more evenly and quickly in the microwave.
- Crispy Rice Cereal: The foundation of any good crispy treat, providing that satisfying crunch.
Equipment:
- Medium sized glass/microwave safe bowl: Large enough to comfortably mix all ingredients. Glass is ideal for microwave use.
- Loaf Pan (9×5 inches): The key to making a perfectly portioned small batch.
- Spatula or Wooden Spoon: For mixing.
- Parchment Paper or Nonstick Spray: For easy removal from the pan.
Don’t have a loaf pan? No worries! Simply line a ceramic bowl or a square Tupperware container with parchment paper, then press in the mixture. The goal is to create a mold that allows for easy cutting once chilled.
How to Make Loaf Pan Scotcheroos: Step-by-Step Guide
Making these delicious Scotcheroos is incredibly simple and surprisingly quick. Follow these easy steps to create your perfect no-bake treat:
Step 1: Melt the Base Ingredients
In your medium-sized, microwave-safe bowl, combine the semi-sweet chocolate chips, ¼ cup of the butterscotch chips (remember, the other ¼ cup is for later!), creamy peanut butter, and unsalted butter. Place the bowl in the microwave and heat on 50% power for 1 minute. This reduced power is crucial to prevent scorching the chocolate and butterscotch. After 1 minute, stir the mixture thoroughly. Return it to the microwave for another 1 minute on 50% power, then stir again until it’s wonderfully creamy and smooth. Don’t worry if a few small chunks of chips remain unmelted; they will continue to melt into the warm mixture as you stir.
Step 2: Incorporate the Marshmallows
Once your base mixture is melted and smooth, evenly sprinkle the mini marshmallows over the top. Do not stir them in yet! Place the bowl back in the microwave and heat for 1 minute on normal 100% power. The marshmallows will puff up and become soft. After microwaving, immediately stir the mixture vigorously until the marshmallows are fully incorporated and the mixture is creamy and uniform. Again, a few tiny marshmallow bits are fine and add to the texture.
Tip: If, for any reason, the marshmallows aren’t melting completely when you stir, microwave the mixture in short 10-second increments, stirring after each, until perfectly smooth. Be careful not to overheat, as this can make the bars tough.
Step 3: Mix in Cereal and Press into Pan
Now it’s time for the crunch! Add the crispy rice cereal to your marshmallow mixture and stir diligently until every single piece of cereal is thoroughly coated. This ensures a consistent flavor and texture throughout your bars. Finally, mix in the remaining ¼ cup of butterscotch chips for extra pockets of flavor.
Prepare your 9×5″ loaf pan by spraying it generously with nonstick spray or lining it with parchment paper, leaving an overhang on the sides for easy removal. Transfer the Scotcheroo mixture into the prepared pan and press it down firmly and evenly using a spatula or your hands. Compacting the mixture helps the bars hold their shape. If you like, you can sprinkle a few extra chocolate or butterscotch chips on top while the mixture is still warm, gently pressing them in. Let the bars cool at room temperature for about 20 minutes to harden, or place them in the refrigerator for faster setting – usually 10-15 minutes.
Tip: To make pressing the mixture down easier and prevent it from sticking to your hands, you can spray your hands lightly with nonstick spray or place a piece of parchment paper directly on top of the mixture before pressing it down firmly with your fingers or a flat bottomed glass.
Step 4: Slice and Serve
Once the Scotcheroos have cooled completely and are “set” (firm enough to cut without falling apart), use the parchment paper overhang to lift the entire block out of the loaf pan. Place it on a cutting board. Use a large, sharp knife to cut the bars into 8 equal pieces, or smaller squares if you prefer.
Store your finished Scotcheroos in an airtight container or a sealed bag at room temperature. They will stay fresh and delicious for about 2-3 days before they start to lose their optimal chewiness and begin to dry out. For longer storage, you can keep them in the refrigerator, but let them come to room temperature for the best texture.
Frequently Asked Questions: Microwave Scotcheroos
Here are answers to some common questions you might have about making and customizing these easy microwave Scotcheroos:
While a 9×5 inch loaf pan is ideal for the specific small batch size of this recipe, you definitely have options! You can press the mixture into a greased ceramic bowl, a small square glass baking dish (like an 8×8 or 9×9 for thinner bars), or even a square Tupperware container. If using a plastic container, it’s essential to line it with parchment paper first to prevent sticking and make removal easy. The key is to find a vessel that allows you to press the mixture firmly and then easily remove and cut the bars once they’re set. You might get bars of slightly different shapes or thicknesses, but they’ll taste just as good!
If you need more than 8 bars, my recommendation is to make the recipe twice rather than simply doubling it in one go. You would need a really oversized microwave-safe bowl to accommodate a doubled recipe, and the amount of marshmallows would expand significantly, potentially overflowing or not melting evenly. For this reason, it’s far easier and more consistent to prepare two separate batches. Once both batches are ready, you can press them into a larger 9×9 inch pan (for thicker bars) or a 9×13 inch pan (for thinner bars).
While you could attempt a larger batch on the stovetop on low heat, I find that this method makes the mixture much more prone to overheating. Overheating the peanut butter and sugar mixture can alter the final texture, sometimes resulting in a bar that tastes stale or overly hard. Sticking to the microwave, even in multiple small batches, generally yields the best, chewiest results for this particular recipe.
Generally, many of the core ingredients in Scotcheroos can be gluten-free, but it’s absolutely crucial to check the labels of all your specific brands. Most crispy rice cereals are naturally gluten-free, but some brands may contain malt flavoring derived from barley, which is not gluten-free. Similarly, marshmallows, chocolate chips, and butterscotch chips are typically gluten-free, but cross-contamination can occur during processing, or certain brands might use gluten-containing ingredients as fillers or binders. Always verify that the actual brands you purchase are certified gluten-free if you need to ensure compliance for dietary restrictions.
Absolutely! Feel free to experiment with variations to suit your taste or dietary needs. You can certainly substitute the creamy peanut butter for another creamy nut butter like almond butter, cashew butter, or even sunflower seed butter (for a nut-free option). Keep in mind that the flavor profile will obviously shift from a “traditional” Scotcheroo, but it will still be a delicious, crispy treat! If you try this, please report back in the comments below – I’d love to hear about your experience!
If you don’t have butterscotch chips on hand, you could replace them with the same amount of extra semi-sweet chocolate chips to create a more straightforward chocolate rice krispie bar. Or, for a different twist, consider using white chocolate chips or even a mix of milk and dark chocolate. For a delicious caramel and chocolate experience reminiscent of another classic, definitely check out my microwave homemade star crunch bars!
Scotcheroos are a quintessential no-bake dessert, particularly beloved in the American Midwest. Being from Iowa myself (which is smack dab in the heart of the Midwest!), I can tell you they are a barbecue, potluck, and family gathering staple. They typically consist of a crispy rice cereal base bound together with a mixture of peanut butter, melted butter, and often corn syrup or marshmallows, then topped with a combination of melted chocolate and butterscotch chips. The name “Scotcheroos” is derived directly from one of their key and most distinctive ingredients: butterscotch chips. Their popularity stems from their ease of preparation, irresistible flavor, and satisfyingly chewy-crispy texture, making them a nostalgic favorite for many.
The most common reason for Scotcheroos becoming too hard is overheating the peanut butter/sugar/marshmallow mixture. In this microwave recipe, it’s crucial to stick to the 50% power for melting the initial ingredients and to only microwave the marshmallows for the specified short time. Overheating can cause the sugars to crystallize or the peanut butter to seize, resulting in a rock-hard bar. Additionally, ensure you’re using fresh marshmallows, as stale ones may not melt as smoothly. If you accidentally overheat, sometimes adding a tiny bit more butter or peanut butter and reheating gently for a few seconds can help soften it up before adding the cereal.
While you technically can, this recipe is designed for creamy peanut butter to achieve that smooth, gooey texture that perfectly binds the crispy cereal. Using crunchy peanut butter will definitely add extra texture and a more intense peanut flavor, but it might make the bars a little less cohesive and harder to press down evenly. If you love a lot of crunch, you could try using crunchy peanut butter for half the amount and creamy for the other half, or simply add some chopped peanuts into the mixture with the cereal.
To maintain the best texture and prevent them from drying out, store your Scotcheroos in an airtight container at room temperature. A sealed plastic container or a large zip-top bag works perfectly. They will stay fresh for about 2-3 days this way. If you live in a warm or humid climate, or want to extend their shelf life slightly, you can store them in the refrigerator. However, chilling can make them a bit firmer, so allow them to come closer to room temperature for about 10-15 minutes before serving for optimal chewiness. Freezing is generally not recommended as it can significantly alter the texture upon thawing, making them brittle or overly crumbly.
Did you make these easy microwave Scotcheroos? I’d love to hear from you! Be sure to leave a comment below with how you liked them, any tips you discovered, or fun variations you tried. Your feedback helps others enjoy these quick and delicious treats too!
5 Minute Scotcheroo Bars (Microwave Loaf Pan Edition)
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Ingredients
- ½ cup butterscotch chips (divided in half, as you will be adding these at different times)
- ¼ cup semi-sweet chocolate chips
- ¼ cup creamy peanut butter
- 2 tablespoons unsalted butter
- 3 cups mini marshmallows (this is a little less than a 10oz bag)
- 2 ½ cups rice krispy cereal
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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In a medium-sized, microwave bowl, add the semi-sweet chocolate chips (¼ cup), ¼ cup of the butterscotch chips, peanut butter (¼ cup), and unsalted butter (2 tablespoons). Microwave on 50% power (important!) for 1 minute, then mix. Microwave for 1 more minute on 50% power, then stir again until smooth (it’s okay if a few chunks are left unmelted).
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Add marshmallows (3 cups) on top of the mixture (don’t stir) then microwave for 1 minute on normal power. Stir until smooth (again, it’s okay if a few marshmallows aren’t fully melted). If for some reason, the marshmallows don’t fully melt when you stir them in, microwave for 10 second increments.
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Mix in rice krispy cereal (2 ½ cups) and stir until fully coated. Mix in the remaining ¼ cup of butterscotch chips.
Pour into a greased or parchment-lined 9×5″ loaf pan and press down mixture until flat and compact. If desired, while still warm press extra chocolate/butterscotch chips on top.
Tip: To make them easier to press them down, you can spray your hands with nonstick spray or use parchment on top while pressing.
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Allow to set at room temperature or place pan in refrigerator to speed up the cooling.
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Once cooled and “set” use a large knife to cut into 8 pieces (or smaller if you prefer!).
Store in an airtight container or bag for several days. These stay fresh for about 2-3 days before they start drying out.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
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