No Bake Scotcheroo Pie

A delicious Peanut Butter Rice Krispie Pie Crust topped with butterscotch pudding and topped with chocolate make this No-Bake Scotcheroo Pie the best dessert ever.

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If you love that classic taste of your favorite Scotcheroo Bars then this new twist on it is going to be a hit. I love that it’s no bake just like those classic dessert bars, has the same flavor profile and yet is just a little bit different

It’s perfect for when you need a quick and easy dessert, want something a little bit different or “fancier” looking than a dessert bar, yet still just as quick and easy.

Why This Scotcheroo Pie Works!

• It’s no-bake! We love that you don’t have to turn the oven on and this makes it the perfect summer dessert because it doesn’t warm up the house.
• It’s quick and easy! With only a few ingredients that can easily be kept on hand in your pantry you can always whip it up for a last minute dessert recipe.
• The flavor is amazing! That butterscotch, peanut butter and chocolate combination is irresistible.

Ingredients Need for this No-Bake Pie

• Butter – We used salted butter for this recipe.
• Peanut butter – Grab the regular peanut butter, not an all natural peanut butter.
• Mini marshmallows – Make sure they are fresh so your crust stays nice and soft and chewy.
• Rice Krispies – You could also use Special K cereal to mimic a Special K bar.
• Instant butterscotch pie and pudding filling – Gives this dessert it’s classic butterscotch and chocolate flavor profile.
• Milk – Any type of milk can be used. This mixed with the pudding to make the pie filling.
• Cool Whip – You can use a lite version if you’d like.

• Chocolate Syrup – The perfect topping!

How to Make Scotcheroo Pie

Make Crust – Put butter, peanut butter and marshmallows in microwave safe bowl. Microwave for 30 seconds and stir. Repeat. The marshmallow should be melted but if you need to continue doing this for 30 second intervals until mixture is smooth. Place Rice Krispies in a large bowl and pour peanut butter mixture over the Rice Krispies. Stir until completely combined. Press into pie plate that has been coated with nonstick spray. Press up the sides to form a crust. Set aside.

Make Filling – In a mixing bowl whisk pudding mix and milk until it thickens. Fold in Cool Whip. Pour into crust.

Refrigerate – Refrigerate for at least 2 hours so the pudding mixture is set. Drizzle with chocolate sauce before serving.

How to Store Leftovers

This no-bake pie needs to be refrigerated if there are any leftovers. It’s best enjoyed within 2-3 days after making it.

More Easy No-Bake Desserts!

• Mix up your Rice Krispie Bars by making these easy Chocolate Peanut Butter Rice Krispies Treats! So thick, chewy and delicious.
• The kids will flip over these Dirt Cups! Easy, individual dessert cups that is a classic.
• No Bake Raspberry Chocolate Cheesecake has an amazing Oreo crust, creamy chocolate Cheesecake and is Topped with Fresh Raspberries and Chocolate Whipped Cream! Who wouldn’t love that combination?

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 2 votes

No Bake Scotcheroo Pie

A Delicious Peanut Butter Rice Krispie Pie Crust Topped with Butterscotch Pudding and Topped with Chocolate!

Prep:20 mins

Total:20 mins

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8

servings

Ingredients

Crust

• ▢ 1/4 c. butter
• ▢ 1/2 c. peanut butter
• ▢ 3 c. mini marshmallows
• ▢ 4 c. Rice Krispies

Filling

• ▢ 1 3.5 oz box instant butterscotch pie and pudding filling
• ▢ 1 3/4 c. milk
• ▢ 1/2 c. Cool Whip

Topping

• ▢ Chocolate Syrup

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Instructions

• Put butter, peanut butter and marshmallows in microwave safe bowl. Microwave for 30 seconds and stir. Repeat. The marshmallow should be melted but if you need to continue doing this for 30 second intervals until mixture is smooth.
• Place Rice Krispies in a large bowl and pour peanut butter mixture over the Rice Krispies. Stir until completely combined.
• Press into pie plate that has been coated with nonstick spray. Press up the sides to form a crust. Set aside.
• In a mixing bowl whisk pudding mix and milk until it thickens. Fold in Cool Whip. Pour into crust.
• Refrigerate for at least 2 hours so the pudding mixture is set.
• Drizzle with chocolate sauce before serving.

Tips

How To Store Leftovers
This no-bake pie needs to be refrigerated if there are any leftovers. It’s best enjoyed within 2-3 days after making it.

Nutrition Information

Serving: 1, Calories: 973kcal (49%), Carbohydrates: 193g (64%), Protein: 15g (30%), Fat: 18g (28%), Saturated Fat: 7g (44%), Cholesterol: 23mg (8%), Sodium: 926mg (40%), Potassium: 332mg (9%), Fiber: 1g (4%), Sugar: 78g (87%), Vitamin A: 8165IU (163%), Vitamin C: 74.9mg (91%), Calcium: 91mg (9%), Iron: 36.5mg (203%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.