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Healthy Scotcheroos (Gluten Free + Vegan!)

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Healthy Scotcheroos – My childhood favorite made without corn syrup or refined sugar! You’ll love these gooey peanut butter rice krispies treats with chocolate topping just as much as the original. (Gluten free & vegan)

Healthy Scotcheroos No Bake Bars from One Lovely Life

Want to know what I picked for my birthday treat this year? Scotcheroos.

They’re so nostalgic for me. There were a few years where I felt like my mom made a GIANT pan of these every week and they were always gone in a flash. Anytime I brought treats to church activities or get-togethers with friends, everyone was THRILLED when my mom’s scotcheroos were on the table.

I get it. Gooey peanut butter rice krispies treats topped with a layer of melted chocolate…what’s not to love?

My childhood version was made with corn syrup and white sugar, but I’ve re-worked the original recipe to be gluten free, dairy free, and using natural sweeteners in the gooey layer.

These “healthy” scotcheroos (let’s be honest, they’re still a treat) have all the sweet, delicious taste of the original, but I love that the ingredient list is a little more short and sweet.

I’ve also scaled down the recipe so you don’t have to bring a giant sheet pan full every time you make them 😉 

No Bake Healthy Scotcherroos from One Lovely Life No Bake Healthy Scotcherroos from One Lovely Life


Crisp Rice Cereal. We’re gluten free, so we buy certified gluten free crisp rice cereal. Mostly that means brown rice cereal, which tastes nearly identical to the white kind. Barbara’s and Erewhon are two brands we buy often.

Peanut Butter. I secretly love crunchy peanut butter the best for these, but my kids are “smooth all the way” kinda folks. Use what you like best, though I recommend a natural peanut butter (the drippy kind made with just peanuts or just peanuts and salt).

Brown Rice Syrup. Have you tried brown rice syrup? This thick, gently sweet syrup is made from just brown rice and water. It’s magic because it stays soft and can easily take on other flavors. (We also love it in our perfect soft granola bars!) I can find it for $5-6 at Sprouts, Natural Grocers, Whole Foods. It’s also available online. Can’t find it? No problem! See the FAQ.

Pure Maple Syrup. To balance the flavor, I love adding some pure maple syrup. You could also use honey (not vegan) or agave.

Vanilla + A Pinch Of Salt. Vanilla does magical things here. I love what it adds to the gooey peanut butter layer! And that tiny pinch of salt? Makes a big difference. Don’t forget it!

Chocolate Chips. We use dairy free chocolate chips like these or these. I melt them with a tiny bit of coconut oil, which keeps this layer looking beautiful.

Coarse Sea Salt Flakes. In my mind, this is totally essential, but I’m a sucker for the salty + sweet combination! Coarse sea salt flakes add a touch of elegance and the taste is fantastic. If salty-sweet isn’t your jam, you can skip them OR my daughter loves these with sprinkles instead (these are dye free!).

Healthy Scotcheroos No Bake Bars from One Lovely Life
No Bake Healthy Scotcherroos from One Lovely Life


The steps are super straightforward! Here’s how you make healthy scotcheroos:

  • First, put the crisp rice cereal in a big bowl (so you have plenty of room to stir later).
  • Line an 8×8″ or 9×9″ square baking dish with parchment paper (makes for MUCH easier clean up and cleaner cuts).
  • Then, melt the peanut butter, brown rice syrup, and maple syrup together in a small saucepan just until they’re well combined and warm enough to stir easily (or you can do this in short stints in the microwave).
  • Stir vanilla and a small pinch of salt into the peanut butter mixture, then pour the peanut butter mixture over your crisp rice cereal.
  • Stir the peanut butter mixture into the crisp rice cereal till everything’s good and coated.
  • Pour the peanut butter/cereal mixture into your prepared pan and use a spatula to pat it down firmly and evenly.
  • In a clean saucepan, melt the chocolate chips with coconut oil until smooth and glossy. (Again, you can also do this in short stints in the microwave, stirring every 20-30 seconds)
  • Pour chocolate over the peanut butter/cereal layer and smooth over the surface.
  • Sprinkle with coarse sea salt flakes and refrigerate about an hour, or until set.
  • Remove from the fridge and let rest on the counter for a few minutes before slicing.
  • Store leftovers in the fridge!
No Bake Healthy Scotcherroos from One Lovely Life


CAN I USE SOMETHING BESIDES BROWN RICE SYRUP? If you can, I really recommend trying to track brown rice syrup down. It’s GREAT for binding things together without losing its softness. If you can’t find it, you can use all maple syrup or swap in honey with the peanut butter. It doesn’t hold together quite as well, but will do in a pinch. (I’ve got more details in the recipe card)

GLUTEN FREE? READ THIS! You’d think crisp rice cereal would be gluten free, but most brands aren’t! Most use malt syrup, which contains gluten. Be SURE you’re buying certified gluten free crisp rice cereal. Barbara’s and Erewhon are two brands I use often. I get them at Sprouts, Natural Grocers, or Whole Foods. (You can also order from Amazon or Thrive Market if you can’t find them locally)

HOW TO STORE LEFTOVER SCOTCHEROOS. For best results, I recommend storing leftover healthy scotcheroos in the refrigerator. I cover them well, or store them in an airtight container to help prevent them from drying out.

CAN I DOUBLE THE RECIPE? Absolutely! These healthy scotcheroos will fit into a 9×13″ pan when doubled.

CAN I USE SOMETHING BESIDES PEANUT BUTTER? If you’ve got a peanut allergy, you can swap in another favorite nut butter or seed butter (almond, cashew, sunflower seed butter, etc.). Texturally, it’ll be nearly identical, though the flavor will reflect whatever nut/seed butter you use.

HOW TO GET REALLY SMOOTH, CLEAN CUTS. Totally a presentation thing, but a few tips that really help you get nice, clean-cut edges on these healthy scotcheroos:

  • Wait till they’re fully chilled, then let them sit on the counter for just a few minutes before slicing. (This will ensure the gooey layer is set and the chocolate won’t snap when you slice into it).
  • Use a small, sharp knife (I love this serrated one–it’s under $9 and works SO WELL)
  • Score the chocolate a bit before slicing through. Make a small, shallow line with your knife down the chocolate where you plan to go back and slice through. (Think of it as drawing a line in pencil that you plan to go over in pen later.) Scoring beforehand always helps me get nice, clean lines.
  • Clean your knife off in between cuts. For REALLY perfect lines, clean your knife off in between cuts, either by running the knife under water or wiping it off with a clean damp washcloth or paper towel.
Healthy Scotcheroos - Peanut Butter Rice Krispies Treats with Chocolate



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Healthy Scotcheroos No Bake Bars from One Lovely Life

Healthy Scotcheroos (Gluten Free + Vegan!)

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  • Author: One Lovely Life
  • Total Time: 25 minutes + chilling time
  • Yield: 16 (2×2″) squares 1x


Healthy Scotcheroos – My childhood remade without corn syrup or refined sugar! You’ll love these gooey peanut butter rice krispies treats with chocolate topping just as much as the original. (Gluten free & vegan)



For the Peanut Butter Crispy Layer:

  • 3 cups crisp rice cereal (I use gluten free crisp brown rice cereal)
  • 1/2 cup natural peanut butter
  • 1/2 cup brown rice syrup (or additional maple syrup, honey, or agave)
  • 1/4 cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt

For the Chocolate Layer: 

  • 810oz chocolate chips
  • 2 tsp. coconut oil
  • (Optional: coarse sea salt flakes or sprinkles, for garnish)



  1. Pour cereal into a large bowl (you want plenty of room to mix).
  2. Line an 8×8 or 9×9″ square pan with parchment paper
  3. In a small saucepan, melt peanut butter, brown rice syrup, and maple syrup over low heat, just until everything is melted and smooth. (Don’t bring to a boil)
  4. Remove from heat and stir in vanilla and salt.
  5. Pour over the cereal and stir to combine well.
  6. Pat cereal mixture firmly down into your prepared pan and pat until the surface is level and well compacted. (This will help them hold together)


  1. In a clean saucepan, gently melt the chocolate and coconut oil together until smooth.
  2. Pour chocolate mixture over the cereal layer and smooth out.
  3. Garnish with coarse sea salt or sprinkles as desired.
  4. Chill to set the bars at least 1 hour (better if you wait 2-3) before slicing.
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American

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  1. The base tastes good, I waited to put chocolate on to see if the would firm, but they are not firming up at all, once I pick them up they start to crumble. Could I put it back in the pot and maybe get the more close to a boil like temp? Any suggestions? Yours look like they’re holding their shape good

    1. Jolene – oh dear! Mine definitely stick together. Did you make any substitutions? They definitely bind best with brown rice syrup, but they should also work with maple syrup or honey. You can’t return them to the pan once you’ve added the mixture to the cereal, but the chocolate may actually help them stick together. I recommend refrigerating them a bit to help them firm up, then adding the chocolate.

      I’m so sorry that you had trouble!

      1. I used agave and maple syrup so maybe that’s why. They are delicious though! I keep them in the fridge so they’re more formed when I eat them. Thanks!

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