Scotcheroos

Three chocolate-topped rice crispy treats are stacked on parchment paper, with more treats and a small bowl of chocolate chips in the background. Some cereal crumbs are scattered nearby.

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Scotcheroos are a classic Midwest dessert bar made with rice krispies cereal and peanut butter topped with a thick layer chocolate infused with butterscotch. This easy no-bake treat is always a hit at potlucks and you won't find a Midwesterner who doesn't love them, but this dairy free version might be even better.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 268kcal

Ingredients

For the base:

6 cups rice krispies cereal
1 cup corn syrup
1 cup brown sugar 220g
1 cup creamy peanut butter
2 tablespoons dairy free butter
1 teaspoon vanilla extract

For the topping:

1 ½ cup dairy free semi-sweet chocolate chips 250g
½ cup dairy free white chocolate chips 100g
2 tablespoons peanut butter

Instructions

Prep. Spray a 9x13 baking dish with cooking spray, and line with parchment paper (optional). Then, measure out your ingredients before you begin.
Make the cereal base. In a large saucepan, heat corn syrup, brown sugar and peanut butter until the peanut butter melts and the mixture begins to bubble. Add in dairy free butter allow it to melt. Continue stirring until the mixture is uniform in color and texture.
Remove from heat and stir in vanilla extract.
Then, add the rice krispies and stir to until evenly coated. Transfer the mixture to your prepared baking dish and press into an even, flat layer. Set aside and allow this to cool.
Make the chocolate layer. Add the chocolate chips and peanut butter to a medium mixing bowl. Microwave for 60 seconds and then stir thoroughly, allowing residual heat to continue to melt the chocolate.
If chocolate hasn't finished melting, continue to microwave in 15 – 30 second intervals until almost melted. Stir until chocolate is smooth.
When the chocolate is smooth, spread it over the rice krispies into an even layer.
Chill & cut. Allow the chocolate to set completely before cutting into your scotcheroos - or pop them into the fridge for about 20 minutes to speed this up. Sprinkle a bit of flaky sea salt on top and cut into 24 pieces.

Nutrition