Description

Chewy Gluten-Free Scotcheroos are a delightful treat with a perfect blend of crunchy rice cereal and creamy peanut butter, topped with rich chocolate and butterscotch. This easy-to-make dessert is ideal for satisfying cravings or sharing with friends at gatherings.

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

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Instructions

Prepare a 9×13” baking pan by spraying it with nonstick spray and set aside.
In a large pot, combine corn syrup and sugar over medium-low heat. Stir continuously until the sugar dissolves and the mixture simmers slightly. Remove from heat before it boils.
Mix in peanut butter and vanilla extract until smooth.
Stir in the crispy rice cereal until evenly coated with the mixture, then press into the prepared baking pan using a piece of wax paper or the bottom of a measuring cup that has been sprayed with nonstick spray.
In a medium glass bowl, combine chocolate and butterscotch chips. Microwave in 30-40 second intervals, stirring in between, until melted and smooth. Drizzle over the bars and spread evenly with a spatula.
Allow to cool for 10 minutes, sprinkle with sea salt if desired, then let cool completely before slicing into 24 bars.

Notes

Make sure to use non-natural peanut butter for the best texture.
Store any leftovers covered in the pan at room temperature for up to 5 days.
For a variation, try mixing in nuts or dried fruits.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 14g
Sodium: 90mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg