Twisted Scotcheroos: Easy Marshmallow Butterscotch Edition
These Twisted Scotcheroos: Marshmallow Butterscotch Edition are a nostalgic snack bar gone totally rogue in the best way. I’m talking a buttery, chewy peanut butter rice cereal base (thank you, melty marshmallows + butter) and that iconic chocolate & butterscotch topping, but swirled just right so you get a combo of those flavors in one bite.
It’s basically the wacky-good cousin of the classic scotcheroos – a little softer, a little gooier, and much more fun. Think crispy, peanutty base meets fudgy, swirly top with a little wink of butterscotch.
🛒Ingredient Highlights
✅ Butter – Salted or unsalted both work here.
✅ Mini Marshmallows – Use fresh ones for the best texture. Large ones can be chopped if needed. Hard or old marshmallows don’t melt as well.
✅ Peanut Butter – Smooth is classic, but like my Butterscotch Confetti Squares, adding crunchy peanut butter adds texture. Avoid using natural PB that separates.
✅ Rice Krispies – Name brand or store brand is fine.
✅ Chocolate Chips – Semi-sweet balances the sweetness, but milk chocolate works too.
✅ Butterscotch Chips – No sub here – these make it “twisted”!
✅ Coconut Oil – Helps the chocolate and butterscotch topping set. Use canola or vegetable oil if needed.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
🔥 Important Things To Know Before Making These Scotcheroos
- Use fresh marshmallows!! Like my Marshmallow Cereal Bars, these twisted scotcheroos do the best with fresh ingredients. Don’t use the stale half-bag in the back of the pantry. Trust me. I’ve made them using semi-hard old marshmallows before and it didn’t go well. Fresh ones melt way smoother and give you that glorious, chewy pull in every bite.
- Don’t skip the butter in the base! It helps keep these softer than traditional scotcheroos and really goes well with the marshmallow-peanut butter combo.
- For the topping, melt your chocolate first and spread it evenly over the bars. Then drizzle the melted butterscotch chips on top in thin zigzags. Take a toothpick or chopstick and swirl it through the top in gentle figure eights or swirls – just enough to marble, not mix. It’ll look fancy with zero effort, and that’s what we want here, right?
- Let them cool completely before slicing if you want clean edges… or don’t, and just eat the messy edge pieces like I do while “testing.” 🙂
🔄 Variations To Try
If I have these in the pantry, I’ll use them just to mix it up a bit.
- Crunchy peanut butter: Swap out the smooth for crunchy if you want a little extra texture in the base.
- Candy crumbles: Sprinkle chopped-up Butterfinger or Heath bars, (Skor bars or chips in Canada) over the swirled top before it sets. It just echoes that buttery, peanut butter vibe kinda thing.
- Rocky road twist: Toss mini marshmallows and chopped nuts (walnuts or peanuts) on top of the swirled chocolate layer while it’s still wet.
- Salted swirl: If you love sweet and salty, hit the swirled top with a tiny sprinkle of flaky sea salt right before it sets. Seriously? Chef’s kiss.
Serving
These babies are rich, so I love serving them with something cold and simple like a glass of milk (I know, I know, but it’s a classic), cold brew coffee, or hot beverage of any sort is really nice too. For parties, cut them small and stack ’em on a tiered platter next to other retro faves like no-bake cookies or lemon bars.
Gifting Ideas
These Twisted Scotcheroos make ridiculously cute homemade gifts. (And honestly, who doesn’t love gifted home ‘baking’!?! Here’s how to make them look extra sweet:
- Slice into small squares and stack 2-3 in a cellophane bag tied with twine or ribbon.
- Pack them in a holiday tin or parchment-lined box with a handwritten label
- Include them in a snack box for new moms, college kids, or friends who just need a treat.
They hold up well and don’t crumble like cookies, so they’re great if they get a little jostled up in the car on the ride over!
Did you make these Twisted Scotcheroos? I’d love to hear how they turned out for you – leave a comment and let me know what variation you tried (or if you ate them warm out of the pan like I totally do). Tag me on social @thesaltypot so I can cheer you on!
~Joanne
Twisted Scotcheroos
These gooey no-bake bars are a fun twist on the classic Scotcheroos! Made with melted marshmallows, peanut butter, and crispy rice cereal, then topped with swirled chocolate and butterscotch for a rich, chewy treat that’s pure comfort food.
Ingredients
- ¼ cup butter
- 10 oz mini marshmallows (about 5 cups)
- ½ cup peanut butter
- 6 cups rice cereal (I used Rice Krispies)
- 1 cup semisweet chocolate chips
- ½ cup butterscotch chips
- 2 tsp coconut oil, divided
Instructions
- Lightly grease a 9x13-inch baking dish and set aside.
- In a large saucepan over low heat, melt the butter.
- When melted, add the mini marshmallows and peanut butter together, stirring until smooth and fully combined.
- Remove from heat and stir in the Rice Krispies until everything is evenly coated.
- Press the mixture into the greased baking dish. (Tip: Lightly spray your hands or a spatula with nonstick spray so it doesn't stick!)
- In one microwave-safe bowl, melt the chocolate chips with 1 teaspoon coconut oil in short bursts (20–30 seconds), stirring between each, until smooth.Pour the melted chocolate over the bars and smooth it into an even layer.
- In a second microwave-safe bowl, melt the butterscotch chips with the remaining 1 teaspoon coconut oil the same way.
- Drizzle the melted butterscotch over the chocolate in thin zigzags or swirls. Use a toothpick or chopstick to swirl the two together into a marbled pattern. Don’t overdo it—just enough to swirl, not mix!
- Let the topping cool in the fridge for an hour or so until set completely before slicing into squares.
- Enjoy!
Notes
Storage:
Store in an airtight container at room temperature for up to 5 days. If your kitchen runs warm, pop them in the fridge and let them sit out for a few minutes before serving so the topping softens just a bit.
Making them ahead and freezing them is always a nice option. After chilling and cutting, I like to store these in a freezer-safe container separated with parchment paper if I am going to stack them. It makes it super easy (almost TOO easy) to sneak one here and there 😉
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 54mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
