Go Back
–+ servings
Scotcharoo Cheesecake Bars
Print
Scotcheroo Cheesecake Bars
Prep Time
15 mins
Cook Time
5 mins
Chilling
4 hrs
Total Time
20 mins
 
Course: Dessert
Cuisine: American
Keyword: butterscotch bars, no-bake bars recipe
Servings: 12
Author: Jackie
Ingredients
Crust-
  • 4 cups Rice Krispies Cereal
  • ¼ cup honey
  • ¼ cup butterscotch topping
  • ½ cup sugar
  • 1 cup peanut butter creamy
Filling-
  • 8 ounce package cream cheese softened
  • 3 ounce package instant Butterscotch pudding
  • 1 cup milk cold
  • 4 ounces whipped topping i.e. Cool Whip
  • 2 tablespoons butterscotch topping
Instructions
  1. Prepare a 9x13 inch pan with parchment paper or foil.
  2. In a saucepan, heat the honey, sugar, butterscotch, and peanut butter, until heated through.
  3. Mix in the cereal, until coated.
  4. Press crust mixture into the bottom of the pan. (Using a wet spoon or hands works well.)
  5. Refrigerate the crust while preparing the filling.
  6. In a large mixing bowl, beat the cream cheese until light and fluffy.
  7. In a separate the bowl, whisk the milk into the pudding mix.
  8. Add the pudding to the cream cheese and beat until well combined.
  9. Spread the pudding mixture over the crust.
  10. In a mixing bowl, add the whipped topping and butterscotch, and whisk together.
  11. Top the pudding with whipped topping mixture.

  12. Refrigerate for at least 4 hours, or until set.

  13. Freeze for 15 minutes prior to cutting, for easier serving.