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Candy Corn Scotcheroos

Candy Corn Scotcheroos are a fun and festive twist on the classic Rice Krispie scotcheroos recipe! These chewy peanut butter dessert bars topped with a butterscotch chocolate coating are perfect for an after school treat or easy Halloween party snack.

Festive Candy Corn Scotcheroos

Candy corn is such a classic candy, and since it’s really only around for the holidays, I decided it was high time to give it a moment to shine! This Halloween twist on traditional scotcheroos is the perfect crispy, chewy treat made with peanut butter, light corn syrup, and a white chocolate butterscotch topping – plus the festive addition of candy corn.

To fully embrace the theme, I added candy corn chunks right into the Rice Krispies scotcheroos recipe. I then cut and decorated the crispy treats to look like candy corn, for a cute and easy no-bake Halloween cereal bar!

These are such a fun treat to get your kids involved with as well. It’s an easy recipe that is great for anyone who is new to baking! I love adorable treats like this because they are perfect for a holiday table, or even as a special lunchbox snack.

Why Are They Called Scotcheroos?

Scotcheroos get their name from one of the recipe’s key ingredients: butterscotch! While the actual origin of these dessert bars is a bit unknown, the original recipe for scotcheroos became popular in the US when it was printed on the back of Rice Krispies boxes in the ‘60s.

A stack of decorated Candy Corn Scotcheroos.

Recipe Ingredients

Scotcheroos replace the marshmallows and butter of traditional Rice Krispie treats with sugar, corn syrup, and peanut butter. Here’s the list of everything you’ll need:

  • Corn Syrup: I’ve always used Karo® Syrup for baking, and I use their light corn syrup for this classic scotcheroos recipe. Honey is a good alternative if you’d prefer!
  • Smooth Peanut Butter: Your favorite brand of peanut butter, either natural or the kind with salt and sugar added, just as long as it’s smooth and not chunky!
  • Candy Corn: Coarsely chopped into small chunks.
  • Candy Melts: Orange, yellow, and white candy melts for decorating.
  • Crispy Rice Cereal
  • White Chocolate Chips
  • Butterscotch Chips
  • Sugar
Karo Corn Syrup is poured into a saucepan.

How to Make Candy Corn Scotcheroos

Here’s how you can make chocolatey, chewy scotcheroos in 3 easy steps:

Make the Scotcheroos Mixture: I follow the classic Scotcheroos recipe exactly and bring the sugar and light corn syrup to a boil in a big saucepan, then stir in the peanut butter and crispy rice cereal. Next comes the chopped candy corn, which is added to the mix before pressing the coated crispy rice into a greased or lined baking pan.

Make the Butterscotch Chocolate Topping: Slowly melt together the white chocolate and butterscotch chips in a mixing bowl, stirring constantly. Be careful to not overheat the mixture! Once melted, spread the chocolate coating over the cereal mixture.
Cool, Cut & Decorate: Once the Scotcheroos have cooled and the chocolate coating is set, the fun begins! Cut them into triangles and decorate them to look like candy corn using orange, yellow, and white colored candy melts. Get creative with extras like sprinkles, edible glitter and more, and enjoy!

Scotcheroo peanut and crispy rice mixture with candy corn is spread into a baking dish.

Tips for Success

  • Line or Liberally Grease the Pan: Since peanut butter and corn syrup are particularly sticky ingredients, make sure the baking dish has enough grease to help when releasing the bars from the pan. You can also line the pan with parchment paper or aluminum foil for even easier removal!
  • Don’t Let the Peanut Butter and Corn Syrup Mixture Boil Too Long: Once the mixture touches a boil, immediately remove it from the heat. Overheating the sugar will result in scotcheroos that are overly hard instead of soft and chewy.
  • Measure Out the Cereal Beforehand: Having the amount of crispy rice cereal ready to go in a separate bowl will mean less fussing when the time comes to add it into the hot peanut butter mixture.
Scotcheroos shaped and decorated like candy corn on a plate next to candy corn pieces.

How to Store Leftovers

Leftover scotcheroo bars are best stored in an airtight container either at room temperature or in the fridge, and will keep for 2-3 days.

Can I Freeze Scotcheroos?

You can! To freeze scotcheroos, wait until they’ve cooled completely and place them in a freezer-safe zip seal bag or container. Scotcheroos will keep up to 3 months when frozen, and can be thawed in the fridge at any time!

Candy Corn Scotcheroos arranged around a bottle of Karo Corn Syrup.

More Halloween Desserts to Try

If you can’t enough of this spooky treat this fall, here are more delectable Halloween desserts: 

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Candy Corn Scotcheroos decorated with colored candy melts, stacked on top of one another.

Candy Corn Scotcheroos

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  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 bars 1x
  • Category: Krispie Treats
  • Method: No Bake
  • Cuisine: Dessert


Candy Corn Scotcheroos are a fun and festive twist on the classic Rice Krispie scotcheroos recipe! These chewy peanut butter dessert bars topped with a butterscotch chocolate coating are perfect for an after school treat or easy Halloween party snack.


  • 1 cup Karo® Light Corn Syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 1/4 cups coarsely chopped candy corn
  • 11/2 cups white chocolate chips
  • 11/2 cups butterscotch chips
  • 1 cup orange candy melts
  • 1 cup yellow candy melts
  • 1 cup white candy melts


  1. Cook Karo® Light Corn Syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil and remove from heat. Stir in the peanut butter and mix well. Add the cereal and chopped candy corn and stir until evenly coated.
  2. Press the mixture into greased 15 x 10-inch pan and pat into place.
  3. Melt white chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over the cereal mixture.
  4. Cool for at least 45 minutes, or until firm. Cut into bars, and then into triangle shapes.
  5. Melt the candy melts in bowls according to package directions. Using an offset spatula, decorate the Scotcheroos to look like candy corn.


Store airtight for up to 5 days

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