Healthy Scotcheroos (No Corn Syrup!)
These Healthy Scotcheroos are a guilt-free twist on a classic treat! Chewy, crunchy, and deliciously sweetened with maple syrup or honey.
Servings: 12 servings
Ingredients
For the Scotcheroos:
- 1.5 cups unsweetened peanut butter
- 0.75 cups pure maple syrup or honey
- 0.5 cups unsalted butter or coconut oil
- 1 tsp pure vanilla extract (optional)
- 4 cups crispy rice cereal
- 0.25 tsp sea salt (to taste)
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 2 Tbsp unsalted butter (for melting with chips)
Instructions
Directions:
- Step 1: Prepare the Baking Dish - Grease a 9x13 inch baking dish with oil or butter, or line with parchment paper.
- Step 2: Melt the Peanut Butter Mixture - In a large mixing bowl, combine peanut butter, maple syrup (or honey), and unsalted butter (or coconut oil). Microwave or use a double boiler, stirring until smooth. Add vanilla extract if using.
- Step 3: Incorporate the Rice Cereal - Add crispy rice cereal and sea salt to the melted mixture. Stir gently until coated.
- Step 4: Spread the Mixture in the Dish - Transfer the mixture into the baking dish and press down evenly with a spatula.
- Step 5: Melt the Chocolate and Butterscotch Chips - In a microwave-safe bowl or double boiler, melt chocolate chips, butterscotch chips, and 2 tablespoons of unsalted butter until smooth.
- Step 6: Pour the Topping Over the Cereal Base - Pour the melted mixture over the pressed cereal base and spread evenly.
- Step 7: Chill to Set - Refrigerate for 1-2 hours until the topping is firm.
- Step 8: Slice and Serve - Remove from the dish, slice into squares or bars, and enjoy!
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Spatula or Wooden Spoon
- Double boiler or microwave-safe bowl
- Measuring cups and spoons
Notes
- For a vegan option, use coconut oil instead of butter and maple syrup.
- Almond or sunflower butter can replace peanut butter for allergies.
- Use sugar-free chocolate chips for a sugar-free version.