12 Delicious Kelloggs Chocolate Scotcheroos Recipes

Mmm, who can resist the crunchy, chocolaty goodness of Kellogg’s Chocolate Scotcheroos? Whether you’re a seasoned baker or just looking for a sweet treat to whip up quickly, these 12 scrumptious recipes are sure to delight. From classic versions to creative twists, there’s something here for every chocolate and peanut butter lover. So, grab your apron, and let’s dive into these irresistible delights that promise to be the highlight of your dessert table!

Classic Kelloggs Chocolate Scotcheroos

Beneath the soft glow of the kitchen light, there’s something profoundly comforting about the process of making Chocolate Scotcheroos. It’s a recipe that feels like a warm hug, a sweet reminder of simpler times.

Ingredients

• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar
• 1 cup creamy peanut butter (chunky can add texture)
• 6 cups Kellogg’s Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

1. In a large saucepan over medium heat, combine the corn syrup and sugar. Stir constantly until the mixture comes to a boil, about 3-5 minutes.
2. Remove the saucepan from heat and quickly stir in the peanut butter until fully incorporated.
3. Add the Rice Krispies cereal to the saucepan, gently folding until each piece is evenly coated with the peanut butter mixture.
4. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands (lightly greased to prevent sticking).
5. In a microwave-safe bowl, combine the chocolate and butterscotch chips. Microwave in 30-second intervals, stirring between each, until smooth, about 1-2 minutes total.
6. Spread the melted chip mixture evenly over the pressed Rice Krispies layer.
7. Allow the Scotcheroos to cool at room temperature for at least 1 hour, or until the topping has set, before cutting into squares.

Yieldingly rich and chewy with a crisp bite, these Scotcheroos are a delightful contrast of textures. For an extra touch, sprinkle a pinch of sea salt over the chocolate layer before it sets to elevate the flavors.

Peanut Butter Kelloggs Chocolate Scotcheroos

Beneath the soft glow of the kitchen light, there’s something profoundly comforting about combining the creamy richness of peanut butter with the crisp texture of Kellogg’s cereal, all bound together with a luscious layer of chocolate. This recipe, a nostalgic nod to simpler times, invites you to slow down and savor the process as much as the result.

Ingredients

• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar
• 1 cup creamy peanut butter (adjust to taste)
• 6 cups Kellogg’s Rice Krispies cereal (or any crispy rice cereal)
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

1. In a large saucepan over medium heat, combine the corn syrup and sugar. Stir continuously until the mixture begins to boil, about 3-4 minutes.
2. Remove the saucepan from heat and immediately stir in the peanut butter until fully incorporated and smooth.
3. Add the Kellogg’s Rice Krispies cereal to the saucepan, gently folding until each piece is evenly coated with the peanut butter mixture.
4. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands (lightly greased to prevent sticking).
5. In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 2 minutes total.
6. Pour the melted chocolate and butterscotch mixture over the pressed cereal base, spreading evenly with a spatula.
7. Allow the scotcheroos to cool at room temperature for at least 1 hour, or until the topping has set completely, before cutting into squares.

Each bite offers a delightful contrast between the crunchy cereal base and the smooth, decadent topping, with the peanut butter lending a subtle depth that ties it all together. For an extra touch, sprinkle a pinch of sea salt over the chocolate layer before it sets to elevate the flavors even further.

White Chocolate Kelloggs Scotcheroos

As the morning light filters through the kitchen window, there’s something comforting about the thought of making a batch of White Chocolate Kelloggs Scotcheroos. It’s a recipe that feels like a warm hug, blending the crunch of cereal with the creamy sweetness of white chocolate, a treat that’s as fun to make as it is to eat.

Ingredients

• 6 cups Kelloggs Rice Krispies cereal (for that signature crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste)
• 1 cup creamy peanut butter (smooth or crunchy, based on preference)
• 1 1/2 cups white chocolate chips (melt slowly to avoid seizing)
• 1 tbsp coconut oil (or any neutral oil, to help melt the chocolate smoothly)

Instructions

1. In a large saucepan over medium heat, combine the corn syrup and sugar, stirring constantly until the sugar dissolves completely, about 3-4 minutes.
2. Remove the saucepan from heat and quickly stir in the peanut butter until the mixture is smooth and well combined.
3. Add the Rice Krispies cereal to the saucepan, gently folding them into the peanut butter mixture until evenly coated.
4. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands (lightly greased to prevent sticking).
5. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
6. Pour the melted white chocolate over the pressed cereal mixture, spreading it evenly with a spatula.
7. Let the scotcheroos cool at room temperature until the chocolate sets, about 1 hour, or refrigerate for quicker setting.

Letting the scotcheroos sit for a moment after cutting reveals layers of texture—crispy, chewy, and melt-in-your-mouth chocolate. They’re perfect for slicing into squares or breaking into rustic pieces for a more casual presentation.

Marshmallow Kelloggs Chocolate Scotcheroos

Remembering the first time I made these, the kitchen filled with a warmth that wasn’t just from the oven. It was the kind of recipe that brought back childhood memories, with each bite a sweet reminder of simpler times.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (freshness ensures the best crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust slightly if you prefer less sweetness)
• 1 cup creamy peanut butter (natural or regular, but avoid the oily kind)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 cup semi-sweet chocolate chips (milk chocolate can be used for a sweeter taste)
• 1 cup butterscotch chips (for that classic scotcheroo flavor)

Instructions

1. Grease a 9×13 inch baking dish lightly with butter or cooking spray to prevent sticking.
2. In a large saucepan over medium heat, combine the corn syrup and sugar. Stir constantly until the mixture comes to a boil, then remove from heat immediately to avoid burning.
3. Quickly stir in the peanut butter and vanilla extract until the mixture is smooth and fully combined.
4. Add the Rice Krispies cereal to the saucepan, folding gently until all pieces are evenly coated with the peanut butter mixture.
5. Press the mixture firmly into the prepared baking dish using a spatula or your hands (lightly greased) to create an even layer.
6. In a microwave-safe bowl, melt the chocolate and butterscotch chips together in 30-second intervals, stirring between each, until smooth (about 1.5 minutes total).
7. Spread the melted chocolate mixture over the Rice Krispies layer, smoothing it with a spatula for an even finish.
8. Allow the scotcheroos to cool at room temperature for at least 2 hours, or until the chocolate layer is set, before cutting into squares.

Cool and crisp, these scotcheroos offer a delightful contrast between the crunchy cereal base and the smooth, rich topping. Serve them at room temperature for the best texture, or slightly chilled if you prefer a firmer bite.

Nutella Kelloggs Scotcheroos

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where a jar of Nutella sits, its creamy hazelnut spread promising a day of sweet indulgence. Today, we’re blending the nostalgic crunch of Kellogg’s cereal with the rich, chocolatey embrace of Nutella in a scotcheroo that feels like a hug in every bite.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that signature crunch)
• 1 cup granulated sugar (adjust to taste)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup Nutella (plus extra for drizzling)
• 1 tsp vanilla extract (for a hint of warmth)
• 1 cup semi-sweet chocolate chips (for melting)
• 1/2 cup butterscotch chips (for a caramel-like sweetness)

Instructions

1. In a large bowl, measure out 6 cups of Kellogg’s Rice Krispies cereal and set aside.
2. In a medium saucepan over low heat, combine 1 cup granulated sugar and 1 cup light corn syrup, stirring constantly until the sugar dissolves completely, about 5 minutes.
3. Remove the saucepan from heat and quickly stir in 1 cup Nutella and 1 tsp vanilla extract until the mixture is smooth and uniform.
4. Immediately pour the Nutella mixture over the prepared cereal, using a spatula to fold gently until each piece is evenly coated.
5. Press the mixture firmly into a greased 9×13 inch baking dish, using the back of a spoon to create an even layer.
6. In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and 1/2 cup butterscotch chips in 30-second intervals, stirring between each, until smooth.
7. Spread the melted chocolate mixture over the cereal base, then drizzle with additional Nutella for extra flair.
8. Allow the scotcheroos to set at room temperature for at least 2 hours, or until the topping is firm to the touch.

Rich in flavor and delightfully textured, these Nutella Kelloggs Scotcheroos offer a playful contrast between the crispy cereal base and the smooth, melty toppings. Serve them cut into squares, or for a whimsical twist, use cookie cutters to create shapes that delight both the eyes and the palate.

Caramel Drizzled Kelloggs Chocolate Scotcheroos

Now, as the light filters through the kitchen window, casting a warm glow over the counter, it’s the perfect moment to share something sweet. This recipe, a nostalgic twist on a classic, brings together the crunch of Kellogg’s cereal with the rich, comforting embrace of chocolate and caramel, creating a treat that feels like a hug in every bite.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that signature crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste if you prefer less sweetness)
• 1 cup creamy peanut butter (chunky works too for extra texture)
• 1 cup semi-sweet chocolate chips (milk chocolate for a sweeter option)
• 1 cup butterscotch chips (for that classic scotcheroo flavor)
• 1/4 cup caramel sauce (homemade or store-bought, warmed for easy drizzling)

Instructions

1. In a large bowl, measure out 6 cups of Kellogg’s Rice Krispies cereal and set aside.
2. In a medium saucepan over low heat, combine 1 cup light corn syrup and 1 cup granulated sugar, stirring constantly until the sugar dissolves completely.
3. Remove the saucepan from heat and quickly stir in 1 cup creamy peanut butter until the mixture is smooth and fully incorporated.
4. Pour the peanut butter mixture over the cereal in the bowl, using a spatula to gently fold until each piece is evenly coated.
5. Press the mixture firmly into a greased 9×13 inch baking dish, using the back of a spoon or your hands to create an even layer.
6. In a microwave-safe bowl, melt together 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips in 30-second intervals, stirring between each, until smooth.
7. Spread the melted chocolate and butterscotch mixture over the pressed cereal layer, smoothing it out with a spatula.
8. Drizzle 1/4 cup warmed caramel sauce over the top in a zigzag pattern for a decorative finish.
9. Allow the scotcheroos to set at room temperature for at least 2 hours, or refrigerate for 1 hour to speed up the process.

Finally, the scotcheroos emerge with a delightful contrast of textures—crispy cereal beneath a velvety layer of chocolate and butterscotch, each bite punctuated by the sweet, gooey strands of caramel. Serve them cut into squares, or for a whimsical touch, use cookie cutters to create shapes that delight both the eyes and the palate.

Sea Salt Kelloggs Chocolate Scotcheroos

Sometimes, the simplest treats bring the most comfort, especially when they combine the crunch of cereal with the richness of chocolate and the subtle bite of sea salt. These Sea Salt Kelloggs Chocolate Scotcheroos are a nostalgic yet sophisticated twist on a classic, perfect for those moments when you crave something sweet but not overly complicated.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (freshness ensures the best crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste)
• 1 cup creamy peanut butter (or crunchy for extra texture)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup semi-sweet chocolate chips (melt evenly for smooth topping)
• 1 cup butterscotch chips (adds a caramel-like depth)
• 1 tsp sea salt flakes (for sprinkling, adjust to taste)

Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large saucepan over medium heat, combine corn syrup and sugar. Stir constantly until the mixture comes to a boil, about 3-4 minutes.
3. Remove from heat and immediately stir in peanut butter and vanilla extract until smooth. Tip: Work quickly to prevent the mixture from hardening.
4. Add Rice Krispies cereal to the saucepan, gently folding until evenly coated. Tip: Avoid overmixing to keep the cereal from breaking.
5. Press the mixture firmly into the prepared pan using a spatula or your hands. Tip: Lightly wet your hands to prevent sticking.
6. In a microwave-safe bowl, melt chocolate and butterscotch chips in 30-second intervals, stirring until smooth. Spread evenly over the cereal layer.
7. Sprinkle sea salt flakes over the chocolate while still wet for a balanced flavor contrast.
8. Allow to set at room temperature for 1 hour, or refrigerate for 30 minutes for quicker setting.

Perfectly crisp with a gooey center, these Scotcheroos offer a delightful contrast of textures and flavors. Serve them chilled for a firmer bite or at room temperature for a softer, more indulgent experience, perhaps with a drizzle of caramel for an extra touch of decadence.

Dark Chocolate Kelloggs Scotcheroos

Lingering in the quiet of the kitchen, the thought of combining the crunch of Kellogg’s cereal with the rich depth of dark chocolate feels like a small, sweet rebellion against the ordinary. This recipe, a twist on the classic Scotcheroos, invites you to slow down and savor the process, as much as the result.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that signature crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste)
• 1 cup creamy peanut butter (plus extra for drizzling, if desired)
• 1 tsp vanilla extract (for a hint of warmth)
• 1 1/2 cups dark chocolate chips (or semi-sweet for a less intense flavor)
• 1/2 cup butterscotch chips (for a caramel-like sweetness)

Instructions

1. In a large saucepan over medium heat, combine the corn syrup and sugar, stirring constantly until the mixture begins to boil, about 3-4 minutes. Tip: A silicone spatula works best to prevent sticking.
2. Remove the saucepan from heat and quickly stir in the peanut butter and vanilla extract until smooth. Tip: Work swiftly to keep the mixture from cooling too much.
3. Add the Rice Krispies cereal to the saucepan, folding gently until evenly coated. Tip: Avoid overmixing to maintain the cereal’s texture.
4. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands. Tip: Lining the dish with parchment paper makes removal easier.
5. In a microwave-safe bowl, melt the dark chocolate and butterscotch chips together in 30-second intervals, stirring between each, until smooth, about 1 1/2 minutes total.
6. Spread the melted chocolate mixture over the pressed cereal base, smoothing with a spatula for an even layer.
7. Allow the Scotcheroos to cool at room temperature for at least 1 hour, or until the chocolate topping is set. Tip: For quicker setting, refrigerate for 30 minutes.

Velvety dark chocolate meets the nostalgic snap of cereal in these Scotcheroos, creating a contrast that’s as delightful to bite into as it is to behold. Serve them cut into squares, or for an extra touch, drizzle with melted peanut butter before the chocolate sets.

Almond Joy Kelloggs Chocolate Scotcheroos

Kneading through the memories of summer picnics and the simple joys of homemade treats, this recipe brings a twist to the classic scotcheroo with the rich flavors of Almond Joy and Kellogg’s cereal. It’s a nostalgic journey, wrapped in the comfort of chocolate and coconut, perfect for those reflective afternoons when you crave something sweet yet effortless.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that perfect crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste)
• 1 1/2 cups creamy peanut butter (for a smooth texture)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup semi-sweet chocolate chips (melt slowly for a glossy finish)
• 1/2 cup butterscotch chips (adds a caramel-like depth)
• 1/2 cup shredded coconut (toasted lightly for extra aroma)
• 1/2 cup chopped almonds (for a nutty crunch)

Instructions

1. In a large bowl, measure out 6 cups of Kellogg’s Rice Krispies cereal and set aside.
2. In a medium saucepan over low heat, combine 1 cup light corn syrup and 1 cup granulated sugar, stirring constantly until the sugar dissolves completely.
3. Remove the saucepan from heat and quickly stir in 1 1/2 cups creamy peanut butter and 1 tsp vanilla extract until the mixture is smooth and well combined.
4. Pour the peanut butter mixture over the Rice Krispies cereal and gently fold until all the cereal is evenly coated.
5. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands (lightly greased to prevent sticking).
6. In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1/2 cup butterscotch chips. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
7. Spread the melted chocolate and butterscotch mixture evenly over the pressed cereal layer.
8. Sprinkle 1/2 cup shredded coconut and 1/2 cup chopped almonds over the top while the chocolate is still wet.
9. Allow the scotcheroos to cool at room temperature for about 1 hour, or until the chocolate layer is set, before cutting into squares.

Unwrapping the layers of flavor and texture, these Almond Joy Kelloggs Chocolate Scotcheroos offer a delightful contrast between the crispy cereal base and the creamy, nutty topping. Serve them chilled for a firmer bite or at room temperature for a softer, more indulgent experience, perhaps with a drizzle of caramel for an extra touch of sweetness.

Coconut Kelloggs Chocolate Scotcheroos

Zephyr breezes through the kitchen window as I ponder the simple joys of no-bake treats, especially those that marry the crunch of cereal with the silkiness of chocolate. Today, I’m reminiscing about the first time I made Coconut Kelloggs Chocolate Scotcheroos, a dessert that’s as fun to say as it is to eat.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that signature crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 cup creamy peanut butter (or crunchy for extra texture)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup semi-sweet chocolate chips (melt smoothly for topping)
• 1 cup butterscotch chips (a sweet contrast to the chocolate)
• 1/2 cup shredded coconut (toasted lightly for extra aroma)

Instructions

1. In a large saucepan over medium heat, combine corn syrup and sugar. Stir constantly until the mixture boils, then immediately remove from heat.
2. Quickly stir in peanut butter and vanilla extract until fully blended, ensuring a smooth consistency.
3. Gently fold in Rice Krispies cereal, coating each piece evenly without crushing them.
4. Press the mixture firmly into a greased 9×13 inch pan using a spatula or wax paper to avoid sticking.
5. In a microwave-safe bowl, melt chocolate and butterscotch chips in 30-second intervals, stirring between each until smooth.
6. Spread the melted chocolate mixture over the pressed cereal base, sprinkling toasted coconut on top before it sets.
7. Allow the Scotcheroos to cool at room temperature for at least 2 hours, or refrigerate for 1 hour to speed up the process.

The finished Scotcheroos offer a delightful contrast between the crispy base and the creamy topping, with the coconut adding a tropical whisper. Serve them chilled for a firmer bite or at room temperature where the flavors meld more softly. Either way, they’re a testament to the magic of simple ingredients coming together.

Espresso Kelloggs Chocolate Scotcheroos

Under the soft glow of the morning light, there’s something deeply comforting about blending the boldness of espresso with the nostalgic crunch of Kellogg’s cereal, all held together by the rich embrace of chocolate and butterscotch. This recipe, a twist on the classic scotcheroos, invites you to pause and savor the process, much like the first sip of a carefully brewed coffee.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that signature crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste)
• 1 1/2 cups creamy peanut butter (smooth for even distribution)
• 1 tbsp espresso powder (dissolved in 1 tbsp hot water for intense flavor)
• 1 cup semi-sweet chocolate chips (melt slowly for a smooth finish)
• 1 cup butterscotch chips (adds a caramel-like depth)

Instructions

1. In a large bowl, measure out 6 cups of Kellogg’s Rice Krispies cereal and set aside.
2. In a medium saucepan over low heat, combine 1 cup light corn syrup and 1 cup granulated sugar, stirring constantly until the sugar dissolves completely.
3. Remove the saucepan from heat and quickly stir in 1 1/2 cups creamy peanut butter and the dissolved espresso mixture until smooth.
4. Pour the peanut butter mixture over the cereal, gently folding until each piece is evenly coated.
5. Press the mixture firmly into a greased 9×13 inch pan using a spatula or your hands (lightly greased to prevent sticking).
6. In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips in 30-second intervals, stirring between each, until smooth.
7. Spread the melted chocolate and butterscotch mixture evenly over the cereal base.
8. Allow the scotcheroos to set at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour for quicker setting.

As the espresso Kelloggs chocolate scotcheroos set, the layers meld into a delightful contrast of textures—crispy, chewy, and smooth. Serve them cut into squares, perhaps alongside a cold glass of milk or a warm cup of coffee, to highlight the espresso’s rich notes.

Raspberry Swirl Kelloggs Chocolate Scotcheroos

Sometimes, the simplest treats bring the most comfort, especially when they combine the nostalgic crunch of Kellogg’s cereal with the sweet tang of raspberry and the deep richness of chocolate. This recipe for Raspberry Swirl Kellogg’s Chocolate Scotcheroos is a delightful twist on a classic, perfect for those moments when you crave something sweet yet easy to make.

Ingredients

• 6 cups Kellogg’s Rice Krispies cereal (for that signature crunch)
• 1 cup light corn syrup (or honey for a natural alternative)
• 1 cup granulated sugar (adjust to taste)
• 1 1/2 cups creamy peanut butter (for a smooth texture)
• 1 tsp vanilla extract (for depth of flavor)
• 1 cup semi-sweet chocolate chips (melt for a smooth topping)
• 1/2 cup raspberry jam (swirl for a fruity contrast)

Instructions

1. In a large bowl, measure out 6 cups of Kellogg’s Rice Krispies cereal and set aside.
2. In a medium saucepan over low heat, combine 1 cup light corn syrup and 1 cup granulated sugar, stirring constantly until the sugar dissolves completely, about 5 minutes.
3. Remove the saucepan from heat and stir in 1 1/2 cups creamy peanut butter and 1 tsp vanilla extract until the mixture is smooth and well combined.
4. Pour the peanut butter mixture over the Rice Krispies and gently fold until all the cereal is evenly coated.
5. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands to create an even layer.
6. In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth.
7. Spread the melted chocolate evenly over the Rice Krispies layer.
8. Drop small spoonfuls of 1/2 cup raspberry jam over the chocolate and use a knife to swirl it gently into the chocolate.
9. Let the Scotcheroos cool at room temperature until the chocolate sets, about 1 hour, before cutting into squares.

Crunchy, chewy, and bursting with the contrast of sweet chocolate and tart raspberry, these Scotcheroos are a joy to eat. Serve them on a platter at your next gathering or pack them in a lunchbox for a sweet surprise.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Kelloggs Chocolate Scotcheroos Recipes offers just that! Whether you’re a seasoned baker or trying your hand at these treats for the first time, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. Loved this collection? Share the sweetness by pinning this article on Pinterest!