Healthy Scotcheroos (they’re gluten-free!)

These Honey Peanut Butter Scotcheroos are made without corn syrup and white sugar and taste better than the OG.

Peanut butter + caramel + chocolate = love

Is there anything better than a Scotcheroo? You just can’t beat the peanut butter, caramel, and chocolate combo. This is a great dessert bar for picnics, birthday parties, potlucks, and just for a tasty treat!

Our signature recipe is made without white sugar and corn syrup. Instead we use honey and a little bit of coconut oil to give you that same great sweetness and texture! Read on to learn how to make them!

What you need for these Scotcheroos

• Peanut butter: Our go-to peanut butter for baked goods is Smuchers All-Natural.
• Honey: Honey is used for both sweetness and stickiness.
• Rice crispies: You can use either regular rice crispies cereal or brown rice crispies. We tried this recipe with both.
• Chocolate Chips: The chocolate topping consists of chocolate chips. You can use either semi-sweet or dark chocolate chips.
• Butterscotch chips: Every Scotcheroo deserves its fair share of butterscotch chips!
• coconut oil: Coconut oil is used to soften the chocolate coating slightly, making it easy to bite through.

our fav

peanut butter

Many of our recipes call for natural peanut butter that is dripping wet. This Smuckers Natural Peanut Butter is one of our favorite dripping nut butters. Go ahead and stock up your pantry.

Obtain

How to Make Honey PB Scotcheroos

For the full recipe, Scroll down to the recipe card for a list of ingredients and directions.

For the bottom layer

1. First, line a 9×13-inch pan with parchment paper or spray with nonstick cooking spray.
2. Then prepare the bottom layer of the bars by mixing together the peanut butter, honey, and salt in a large bowl. Mix until smooth and then fold in the rice crispies muesli.
3. Place the crispy rice mixture in the bottom of the pan and use your hands or a spatula to press the mixture into the pan.

For the top layer

1. Place chocolate chips, caramel chips, and coconut oil in a small saucepan. Heat over medium-high heat, stirring constantly until melted.
2. Once melted, remove from the heat and pour the chocolate mixture onto the crispy rice layer. Shake the pan and spread the chocolate evenly with a spatula.
3. Then place in the freezer for at least 2 hours.
4. When you’re ready to slice, take it out of the freezer and let it cool for 20 minutes. Slice and enjoy!

How to serve Scotcheroos

Feel free to slice these healthy Scotcheroos into giant squares for a filling dessert, or slice them into bite-sized pieces for a sweet treat that will serve a crowd.

Pro tip: We love keeping our bite-sized Scotcheroos in the freezer for an easy dessert that we can just put on a platter and serve!

storage

Let the chocolate topping set completely. Then transfer to an airtight gallon-sized container or bag and refrigerate for up to 5 days. If your pan has a lid, you can store the Scotcheroos right in the pan for easy storage.

Freezing Scotcheroos

Allow the pan of healthy Scotcheroos to set completely, then slice into individual bars and then place in a gallon-size freezer-safe bag. Remove as much air as possible and freeze for up to 3 months.

Honey Peanut Butter Scotcheroos

These healthy Scotcheroos are made with all-natural sugar, unsalted peanut butter, and coconut oil (no white sugar or corn syrup)! They’re ready in no time and are a great healthy twist on this classic dessert bar.

Preparation:30 protocol

Cook:0 protocol

In total:30 protocol

Fat 19

carbohydrates 31

protein 7

Ingredients

Lower class

• 1.5 cups all natural peanut butter
• 1/2 Cup Honey
• prize from salt
• 4 cups brown rice crispies

instructions

Lower class

• First, line a 9×13-inch* pan with parchment paper or spray with nonstick cooking spray.

• Prepare the bottom layer of the bars by mixing together the peanut butter, honey, and salt in a large bowl. Mix everything until smooth and then fold in the rice crispies.

• Place the crispy rice mixture in the bottom of the pan and use your hands or a spatula to press the mixture into the pan. Put aside.

Top layer

• Place chocolate chips, caramel chips, and coconut oil in a small saucepan. Heat on medium heat. Stir continuously until melted.

• Once melted, remove from the heat and pour the chocolate mixture onto the crispy rice layer. Shake the pan and spread the chocolate evenly with a spatula.

• Place in the freezer for at least 2 hours.

• When you’re ready to slice, take it out of the freezer and let it cool for 20 minutes. Slice and enjoy.

• Store the bars in either the fridge or freezer (otherwise they will melt!).

Tips & Hints

• You can use any pan size you want. Use a 9×9” pan for thicker bars and a 9×12” pan for thinner bars.
• The diet is based on a 9×13 pan, resulting in 36 thinner bars.

To turn them into spheres:

1. 1. Once you’ve mixed your bottom layer together, use a tablespoon cookie scoop to scoop the “batter” into your hands.

1. 1. Roll the Scotcheroos into balls. Sometimes getting your hands wet helps. Put them aside.

1. 1. Make the chocolate layer as directed.

1. 1. Roll each ball in the melted chocolate and place on a parchment-lined baking sheet.

1. 1. Freeze for 1 hour to ensure the chocolate has set.

nutritional information

Calories: 304kcal Carbohydrates: 31G Protein: 7G Fat: 19G Fiber: 2G Sugar: 20G