Healthy Scotcheroos (No Corn Syrup!)
These Healthy Scotcheroos are a delicious, guilt-free twist on a classic treat, using natural sweeteners and no corn syrup!
Equipment
- Mixing Bowls
- Measuring Cups
- Spatula
- 9x13 inch baking pan
- Stove or microwave
Ingredients
- 1 cup unsweetened peanut butter
- 1 cup pure maple syrup or honey
- 1 cup unsalted butter or coconut oil
- 1 tsp pure vanilla extract optional
- 4 cups crispy rice cereal
- 1/4 tsp sea salt to taste
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 2 Tbsp unsalted butter
Instructions
Preparation
- Grease a 9x13 inch baking pan with oil or line it with parchment paper for easy removal later.
Making the Base
- In a medium saucepan over low heat, combine the unsweetened peanut butter, pure maple syrup or honey, and unsalted butter or coconut oil. Stir until melted and well combined. Add vanilla extract if using, and stir again.
- Remove the saucepan from heat and add the crispy rice cereal. Stir gently until the cereal is fully coated.
- Sprinkle in the sea salt and mix until evenly distributed.
- Pour the mixture into the prepared baking pan. Press the mixture firmly and evenly into the pan using a spatula.
Making the Topping
- In a microwave-safe bowl, combine the chocolate chips, butterscotch chips, and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Pour the melted chocolate and butterscotch mixture over the pressed cereal mixture. Spread evenly with a spatula.
Setting and Serving
- Place the pan in the refrigerator for at least 1-2 hours to set properly.
- Once set, remove the bars from the pan and cut into squares or rectangles. Serve and enjoy!
Notes
- Use unsweetened peanut butter to keep the flavors balanced.
- Do not overheat chocolate and butterscotch chips to avoid burning; stir frequently while melting.
- Press the cereal mixture firmly into the pan to ensure bars hold together well.
- Store bars in an airtight container at room temperature for up to one week or freeze for up to three months with parchment paper between layers.
- Substitute almond or cashew butter for peanut butter for a different flavor profile.