Description
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)
Ingredients
Scale
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:
- 8–10oz chocolate chips
- 2 tsp. coconut oil
- (Optional: coarse sea salt flakes or sprinkles, for garnish)
Instructions
FOR THE PEANUT BUTTER CRISPY LAYER:
- Pour cereal into a large bowl (you want plenty of room to mix).
- Line an 8×8 or 9×9″ square pan with parchment paper
- 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)
- Remove from heat and stir in vanilla and salt.
- Pour over the cereal and stir to combine well.
- 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)
FOR THE CHOCOLATE LAYER:
- In a clean saucepan, gently melt the chocolate and coconut oil together until smooth.
- Pour chocolate mixture over the cereal layer and smooth out.
- Garnish with coarse sea salt or sprinkles as desired.
- 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