Scotcheroos (Made Gluten-Free!)

Meaningful Eats

Scotcheroos (Made Gluten-Free!)

14 servings

Looking for a tried-and-true scotcheroo recipe? You're in the right place! This is my perfected recipe that includes an easy swirled chocolate/butterscotch topping!

This is one of my go-to desserts to make for a crowd. Plus they're easy to make gluten-free!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Cooling Time 15

Total Time 30

Author Erin Collins

Ingredients

For the Scotcheroos:

6 cups crispy rice cereal see note for gluten-free
1 cup (200 g) granulated sugar
1 cup (235 ml) light corn syrup
¼ cup (57 g) salted butter
1 cup (250 g) creamy peanut butter
½ teaspoon vanilla extract
¼ teaspoon salt

For the Topping:

1 cup (170 g) semisweet chocolate chips
1 ½ cup (255 g) butterscotch chips, divided
2 tablespoons peanut butter

Instructions

Make the Scotcheroos:

Line a 9×13 baking pan with parchment paper or tin foil. Spray with cooking spray and set aside.
Pour the crispy rice cereal into a large bowl and set aside.
In a medium pot over medium-high heat, combine the sugar, corn syrup and butter. Bring just to a boil, stirring constantly, then remove from the heat as soon as it starts bubbling. Stir in the peanut butter, vanilla extract and salt.
Pour the peanut butter mixture over the crispy rice cereal and quickly stir to combine.
Transfer the coated crispy rice to the prepared baking pan and press it into a smooth, even layer.

Make the Topping:

In a medium microwave safe bowl, combine the semisweet chocolate chips, 1 cup of the butterscotch chips, and 1 ½ tablespoons peanut butter.
Microwave for 1 minute, stirring every 20 seconds until smooth and melted. Set aside.
In a small microwave safe bowl, add the remaining ½ cup butterscotch chips and ½ tablespoon peanut butter. Microwave for 1 minute, stirring every 20 seconds until smooth and melted.
Spread melted chocolate/butterscotch evenly over the scotcheroos. Dollop the melted butterscotch chip mixture over the chocolate and then drag a butter knife through the chocolate/butterscotch to create swirls.
Let the bars sit for 1 hour before slicing. (You can also place them in the fridge to speed this up!) Slice and enjoy!

Notes

Crispy Rice Cereal: Be sure there is no malt flavor listed in the ingredients so the cereal is gluten-free. Rice Krispies in the blue box are NOT gluten-free!

Here are some brands of gluten-free crispy rice cereal: Malt O Meal (top choice), Wegmans (top choice), Erewhon (top choice), Aldi (top choice), Nature’s Path (I don’t recommend this one as much. I don’t like the texture!), Barbara’s, Back To Nature, One Degree

To Make-Ahead: Make up to 5 days in advance and store at room temperature in an airtight container or tightly wrapped in plastic wrap. They also thaw quickly from frozen!

To Store: Leftovers can be stored at room temperature in an airtight container or tightly covered with plastic wrap for up to 5 days.

To Freeze: After they've set and been sliced, place in a resealable freezer bag. Make sure you squeeze out all of the air as you seal it! Freeze for up to 2 months. Thaw at room temperature for 4-6 hours.

Nutrition