Healthy Scotcheroos (No Corn Syrup!)
These Healthy Scotcheroos are a wholesome twist on a classic treat, made without corn syrup and packed with peanut butter, maple syrup, and melty chocolate and butterscotch chips!
Servings: 12 servings
Ingredients
- 1.5 cups unsweetened peanut butter choose a natural peanut butter without added sugars or oils
- 0.5 cup pure maple syrup or honey either sweetener works well, just ensure it’s pure
- 0.5 cup unsalted butter or coconut oil adds rich creaminess or subtle flavor
- 1 tsp pure vanilla extract optional, enhances flavor
- 4 cups crispy rice cereal look for whole grain options
- 0.25 tsp sea salt to taste, balances sweetness
- 1 cup chocolate chips use dark or semi-sweet
- 1 cup butterscotch chips adds traditional butterscotch flavor
- 2 Tbsp unsalted butter for melting the chips together
Instructions
- Grease a 9x13-inch baking pan or line it with parchment paper for easy removal later.
- In a medium saucepan over low heat, combine the unsweetened peanut butter, maple syrup or honey, and ½ cup of unsalted butter or coconut oil. Stir continuously until melted and well combined. Remove from heat and stir in the optional vanilla extract.
- In a large mixing bowl, add the crispy rice cereal. Pour the melted peanut butter mixture over the cereal and gently fold until the cereal is completely coated.
- Transfer the mixture into the prepared baking pan. Using a rubber spatula, press the mixture down firmly and evenly into the pan.
- In a double boiler or microwave-safe bowl, combine the chocolate chips, butterscotch chips, and the remaining 2 tablespoons of unsalted butter. Melt until smooth, stirring often. If using a microwave, heat in 30-second intervals to prevent burning.
- Pour the chocolate-butterscotch mixture over the pressed cereal layer in the baking pan. Use a spatula to spread it evenly over the top.
- Refrigerate the pan for at least 1-2 hours, or until the bars are firm to help them hold their shape when cut.
- Remove the bars from the pan using the parchment paper if used. Cut into squares or rectangles, and enjoy!
Equipment
- Mixing Bowls
- Rubber spatula
- 9x13 inch baking pan
- Double boiler
- Microwave-safe bowl
- Parchment Paper
Notes
- Press the cereal mixture firmly into the pan to ensure the bars hold together well.
- Use pure maple syrup or honey to keep this recipe wholesome and avoid corn syrup.
- Allow bars to chill completely before cutting to prevent them from falling apart.
- Try substituting almond butter or coconut oil for variations and dietary needs.
- Store bars in an airtight container at room temperature for up to one week or freeze for up to three months.