Description
Chewy Gluten-Free Scotcheroos are a delightful treat made with creamy peanut butter, crispy rice cereal, and a luscious chocolate topping. Perfect for satisfying your sweet tooth with an easy homemade dessert.
Ingredients
Scale
- 1–1/4 cups light corn syrup
- 1 cup granulated sugar
- 1–1/4 cups creamy peanut butter, not natural-style/drippy 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 with nonstick spray and set aside.
- In a large pot, combine corn syrup and sugar, and cook on medium-low heat while stirring until the sugar dissolves and the mixture begins to simmer. Remove from heat immediately—do not boil.
- Stir in peanut butter and vanilla extract until smooth.
- Add crisped rice cereal, stirring until coated. Scoop into the prepared pan, pressing into an even layer with wax paper or a nonstick spray-coated measuring cup. Set aside.
- In a medium glass bowl, combine chocolate and butterscotch chips. Microwave in 30-40 second increments, stirring until melted and smooth. Spread over the bars evenly.
- Cool for 10 minutes, then sprinkle with coarse salt if desired.
- Allow the bars to cool completely before slicing into 24 squares.
Notes
Ensure not to boil the sugar mixture to keep the Scotcheroos chewy.
Use gluten-free ingredients to maintain the gluten-free nature of the treat.
Store covered for up to 5 days at room temperature.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg