Description
Chewy Gluten-Free Scotcheroos offer irresistible flavor and an easy prep method. Made with creamy peanut butter, crispy rice cereal, and chocolate, these treats are perfect for anyone looking for a delightful homemade dessert.
Ingredients
Scale
- 1–1/4 cups light corn syrup
- 1 cup granulated sugar
- 1–1/4 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups gluten free crispy rice cereal
- 1 cup gluten free dark or semi-sweet chocolate chips
- 1 cup gluten free butterscotch chips
- Flaky/coarse sea salt, for finishing, optional
Instructions
- Spray a 9×13” baking pan generously with nonstick spray and set aside.
- In a large pot, combine the corn syrup and sugar. Heat on medium-low while stirring continuously until the sugar dissolves and the mixture begins to simmer. Remove from heat before it boils.
- Stir in the peanut butter and vanilla extract until smooth.
- Add the crispy rice cereal and stir until evenly coated in the mixture. Transfer to the prepared baking pan and press into an even layer using wax paper or a nonstick spray-coated measuring cup.
- In a medium glass bowl, microwave the chocolate and butterscotch chips in 30-40 second intervals, stirring until melted and smooth. Spread the melted chocolate over the bars evenly.
- Let cool for 10 minutes, then sprinkle with sea salt if desired.
- Allow the bars to cool completely before slicing into 24 pieces. Store covered on the counter for up to 5 days.
Notes
Ensure the sugar mixture does not boil to keep the bars chewy.
Use a nonstick spray-coated spatula to make spreading the chocolate easier.
Store Scotcheroos in an airtight container for freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg