Scotcheroos and Special K Bars were popular childhood snacks. These are crispy, sweet, and salty peanut butter bars with a butterscotch chocolate topping. They’re exactly what they sound like — delicious, decadent, and (regrettably!) shareable.
These classic NO BAKE treats have been given the ultimate MB remake with a naturally sweetened, gluten-free base and a rich, vegan chocolate “butterscotch.” Simple Methods and only nine ingredients are required. No corn syrup, no butterscotch, no problem! We’ll show you!
What is a Scotcheroo
Scotcheroos was born in the 1960s on the back side of a Kellogg’s Rice Krispies box. These treats are made from chocolate, butterscotch, and Rice Krispies. They became popular in the Midwest.
Since then, it has been published in many cookbooks and blogs. This is our version of the chocolatey, peanut-buttery cereal bar.
How to Make Scotcheroos
This healthier version of scotcheroos contains no Corn Syrup but still tastes like the classics. How? How?
You can make a cereal base by heating it with peanut butter and coconut sugar. Then, add the crispy rice cereal.
It’s now time to add the chocolate “butterscotch topping. (No butterscotch chip!). The butterscotch flavor is derived from a combination of coconut cream, vanilla, salt, and vegan butter.
Pour the chocolate mixture over the base of peanut butter. The chocolate layer is ready after an hour.
1/4 cup maple syrup
Coconut sugar 1/2 cup
One cup of Peanut Butter (we recommend the natural, drippy kind //Find out our favorite brands right here).
2 tsp vanilla extract
We used the Whole Foods 365 Brand (to ensure gluten-free/vegan) and 4 cups of crisp cereal.
1 cup semisweet chocolate chips
We like Miyoko’s vegan butter.
1/4 cup coconut cream (we like Savoy)
Coconut sugar 2 Tbsp
1 Tbsp vanilla extract
Sea salt, generously pinch one generous pinch
Set aside an 8-inch baking dish (or one of similar size).
Combine the maple syrup with coconut sugar in a small pan over low heat. Stir continuously until the coconut sugar dissolves, approximately 1-2 minutes. Mix the peanut butter with vanilla until it is well combined. This should take about 2-3 minutes. Add the cereal to the mixture in a large, heat-proof bowl. Gently mix until fully incorporated.
Spread the mixture evenly on the baking sheet lined with parchment paper.
Toppling: Place the chocolate chips in a small, heat-proof bowl. Keep it nearby. Add the vegan butter to your empty pan (or another clean one), along with the coconut cream, sugar, vanilla, and salt. Stirring constantly with a spoon or spatula, heat over medium-low heat until the coconut cream is melted and the mixture begins to bubble at the edges. This should take about 3-4 mins. Remove the mixture from heat once it has started to bubble. Carefully pour the hot butter over the chocolate chips. Cover the chocolate with a plate or lid and let it sit for five minutes. Then, mix with a spatula to make sure that everything is glossy and smooth.
Pour the chocolate over the rice bar and spread it evenly. Chill in the fridge for about an hour or until the chocolate has set and is no longer shiny. Remove the chocolate from the pan, and peel off the parchment paper gently. Enjoy! Leftovers can be stored in a container with a lid in the fridge for 4-5 days or in the freezer for up to one month.