Description
These Chewy Gluten-Free Scotcheroos are a perfect treat, combining creamy peanut butter, crispy rice cereal, and rich chocolate for a delightful snack. Quick to make and satisfying, they are ideal for gatherings or a sweet indulgence anytime.
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 well with nonstick spray and set aside.
- In a large pot, combine corn syrup and sugar, then cook over medium-low heat while stirring continuously until the sugar dissolves and the mixture simmers. Once it bubbles, remove from heat immediately—avoid boiling.
- Stir in peanut butter and vanilla extract until smooth.
- Fold in crispy rice cereal, ensuring it’s well coated. Transfer to the prepared baking pan and press into an even layer using wax paper or a nonstick-sprayed measuring cup.
- Melt chocolate and butterscotch chips in a medium glass bowl in the microwave, stirring every 30-40 seconds until smooth. Drizzle this over the bars and smooth with an offset spatula.
- Let bars cool for 10 minutes, then sprinkle with sea salt, if desired.
- Allow to cool completely before slicing into 24 bars. Store in the pan covered at room temperature for up to 5 days.
Notes
Ensure the peanut butter is creamy for the best texture.
Do not overheat the sugar mixture to prevent hard bars.
Feel free to mix and match chocolate and butterscotch chip brands, ensuring they are gluten-free.
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 20g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg