👩🍳 Instructions
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1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides. Set aside.
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2
In a medium saucepan, combine 1 cup peanut butter, maple syrup, and brown rice syrup. Heat over low heat, stirring constantly, until smooth and melted. Do not boil.
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3
Remove from heat and stir in the vanilla extract and 1/4 tsp sea salt.
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4
In a large bowl, pour the warm peanut butter mixture over the gluten-free crispy rice cereal. Gently fold with a spatula until the cereal is fully coated.
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5
Transfer the mixture to the prepared pan and press down firmly and evenly with a spatula or piece of parchment paper to create a compact base.
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6
In a microwave-safe bowl, combine dark chocolate chips, 2 tbsp peanut butter, and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and melted. Alternatively, melt over a double boiler.
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7
Pour the melted chocolate mixture over the cereal base and spread evenly with an offset spatula. Optionally, sprinkle with flaky sea salt.
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8
Refrigerate for at least 1-2 hours, or until the chocolate topping is completely set.
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9
Once firm, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and cut into 16 squares. For cleaner cuts, warm your knife under hot water and wipe dry between slices.
💡 Notes
Store healthier Scotcheroos in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. For best texture, if refrigerated, let them sit out for a few minutes before serving. These bars freeze well for up to 2-3 months.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
5g
Total Fat
13g
Saturated Fat
5g
Carbs
20g
Fiber
2g
Sugar
10g
Sodium
100mg
Cholesterol
0mg
