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Heath Bar Chocolate Scotcheroos

These Heath Bar Chocolate Scotcheroos are chocolate bars with a twist - SO yummy!
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: Heath Bar Chocolate Scotcheroos
Servings: 24
Calories: 277kcal
Author: Mique Provost


  • 1 c light corn syrup
  • 1 c sugar
  • 1 c peanut butter
  • 6 c rice crispy cereal
  • 1 c semi-sweet chocolate chips or milk chocolate chips
  • 1 c butterscotch chips
  • ¾ c Heath International Delights Creamer
  • ½ c Heath bars crushed (or bagged Heath topping)


  • Place corn syrup and sugar in a saucepan.
  • Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil (careful not to burn).
  • Remove from heat.
  • Stir in peanut butter and mix well.
  • Add rice crispy cereal and stir until well mixed.
  • Press mixture into 13 x 9 x 2-inch pan coated with cooking spray (I use a spatula that I spray with cooking spray to pat it down easily).
  • Set aside.
  • Melt chocolate, butterscotch chips and creamer together in 1-quart saucepan over low heat, stirring constantly.
  • Spread evenly over cereal mixture.
  • Sprinkle with Heath bar topping before it sets.
  • Let stand until firm.
  • Cut into bars when cool.


*Cold liquids should never be added to melted chocolate, as it can cause the chocolate to seize. Make sure that liquids are warm (but not boiling) when you add them to chocolate. I just warmed up the creamer in the microwave for 40 seconds (microwave times vary) and then added it to the chocolate and butterscotch chips.


Calories: 277kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin A: 475IU | Vitamin C: 4.5mg | Calcium: 11mg | Iron: 2.8mg