These no-bake chocolate scotcheroos are a healthier twist on the classic treat, made without corn syrup. Perfect for gluten-free and dairy-free diets, they come together quickly with simple ingredients and deliver a rich, satisfying flavor.
A no-bake bar like these vegan nanaimo bars makes for easy, no-fuss treats. The classic scotcheroo recipe is no-fuss and this healthier version is no different.
Using gluten-free rice cereal (just like in these chocolate rice krispie treats), maple syrup, peanut butter, and chocolate chips, you've got scotcheroos without corn syrup that everyone will love.
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Why you'll love this recipe
- Simple ingredients without gluten or dairy.
- Maple syrup replaces the classic Scotcheroo sweeteners of corn syrup and white sugar. We've even replaced the butterscotch chips with maple syrup!
- This is a flavor combination that everyone loves. The perfect treat!
- This an easy recipe that can be made in advance, making them perfect for potlucks or bake sales.
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Maple Syrup - This vegan sweetener perfectly replaces any other added sugars and the flavor melds so nicely with peanut butter. A delicious alternative to the classic butterscotch flavor. No light corn syrup here! Honey (not vegan) works well as a maple syrup substitute.
Peanut Butter - A classic flavor in Scotcheroos! I recommend using an all-natural creamy peanut butter to reduce added sugar.
Rice Cereal - I like to use a brown rice cereal for this recipe and these cake batter rice krispy treats. White rice cereal works great too. Be sure to check labels to ensure the crispy rice cereal is gluten-free and vegan-friendly if needed.
Dark Chocolate Chips - The Enjoy Life brand is allergy-friendly, or reach for your favorite gourmet brand. Dairy-free semi-sweet chocolate chips work nicely too.
Salt - A touch of salt inside brings everything together, while sea salt on top takes things to the next level.
How to make scotcheroos without corn syrup
Before you start: Grease a square 9x9 inch pan with nonstick cooking spray and also line it with parchment paper.
Step 1: Combine maple syrup, peanut butter, and salt in a saucepan over medium-low heat while stirring until completely smooth.
Step 2: In a large bowl, combine the cereal and creamy maple syrup mixture. Stir carefully and pour into your prepared pan. Firmly press the mixture down evenly to all edges. Freeze for at least 15 minutes.
Step 3: Melt chocolate chips in the microwave at 30-second intervals until melted and smooth.
Step 4: Spread the chocolate on top of the bars and add a sprinkle of sea salt on top. Let the chocolate set in the fridge for 1.5-2 hours. Remove using the parchment and slice into squares.
Recipe tips
- Lining the pan with a parchment sling means easy removal! Leave enough parchment to lift the entire dessert out of the pan to a cutting board. This way you will be able to cut neat squares.
- Cut the chocolatey bars after being in the freezer for two hours, then return to continue to chill and set. This will help reduce crumbling.
- When melting chocolate, it is important not to overheat it so it doesn't burn. There should still be recognizable chocolate chips when removing them from the microwave, and then stirring will smooth them out.
- Brands that sell crispy rice cereal that is both gluten-free and vegan: Nature's Path Crispy Rice Cereal, 365 by Whole Foods Brown Rice Crisps, Barbara's Bakery Brown Rice Crisps Cereal, and One Cereal Rice Crisp Brown.
Storage
This chocolate scotcheroo bars recipe should be stored in an airtight container in the refrigerator. Due to using a healthier sweetener, the bars will be more crumbly if left at room temperature.
FAQs
The texture is best the day of, but they will still be fine for a few days when stored in an airtight container in the refrigerator or freezer.
Sunflower seed butter should work just fine. Just be aware that many alternatives, such as almond butter, can have a grainy texture that might not mix up as smoothly.
More easy peanut butter recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Peanut Butter Chocolate Scotcheroo Bars
Ingredients
- ¾ cup maple syrup
- 1 ½ cups natural peanut butter stirred well
- 4 cups gluten-free rice cereal (brown or white rice) I use Erewhon brand
- ¼ teaspoon salt
- 10 ounces (1 ½ cups) dairy-free dark chocolate chips (or semi-sweet) like Enjoy Life brand
- sea salt for sprinkling
Instructions
- Grease a 9x9 baking pan with cooking spray and line with two pieces of parchment paper so that there are flaps on each side.
- In a small saucepan, combine maple syrup, peanut butter, and ¼ teaspoon salt over low heat, stirring frequently until mixture is completely incorporated and smooth.
- In a medium bowl, place rice cereal and pour peanut butter mixture on top. With a rubber spatula, gently stir and fold mixture until the rice cereal is completely coated. This will take a minute or two.
- Transfer rice cereal mixture to prepared baking pan and using an extra sheet of parchment paper, press mixture into pan. Be sure to pack the mixture down firmly (corners too!) into an even layer. Place pan in freezer for 15-20 minutes.
- When bars are almost done chilling, place chocolate chips in a medium microwave-safe bowl. Microwave for 30 second intervals, stirring after each until chocolate chips are almost completely melted. Stir until smooth.
- Remove pan from freezer and pour melted chocolate on top, smoothing with a spatula or back of spoon. Sprinkle sea salt on top. Place back in the freezer to set for 1 ½ to 2 hours. Once set, use parchment flaps to remove from pan and transfer to a cutting board. Slice into squares.
- Serve immediately or store in an airtight container in the refrigerator. Best eaten day of, bars can be stored for 3-5 days.
Notes
- Lining the pan with a parchment sling means easy removal! Leave enough parchment to lift the entire dessert out of the pan to a cutting board. This way you will be able to cut neat squares.
- Cut the bars after being in the freezer for two hours, then return to continue to chill and set. This will help reduce crumbling.
- When melting chocolate, it is important not to overheat it so it doesn't burn. There should still be recognizable chocolate chips when removing them from the microwave, and then stirring will smooth them out.
- Brands that sell crispy rice cereal that is both gluten-free and vegan: Nature's Path Crispy Rice Cereal, 365 by Whole Foods Brown Rice Crisps, Barbara's Bakery Brown Rice Crisps Cereal, and One Cereal Rice Crisp Brown.
Kari Bohning
Hello!
Am I able to use Lakantos sugar free maple syrup?
Tessa
Hi Kari - I've never used Lakantos so I'm not sure how close the it would imitate regular maple syrup. My guess is that it should work but can't make any promises unfortunately!
Katie Davis
Hi! I made these and they were delish. I did think the bottom part with the Rice Krispies crumbled a lot. They were difficult to eat because they didn't stay together well. Has this happened to you? Any suggestions? Thank you!
Tessa
Thanks, Katie!! I haven't had that issue but my guess is that it has to do with the oil content of the peanut butter. Since nut butter oil can vary, especially by brand, I would try using a bit more peanut butter in your maple-peanut butter mixture next time. This will ensure that the rice cereal is nice and coated and should help eliminate crumbling at the bottom. I hope that helps!
Kate
These look amazing! I wish I could find rice krispies-kind of cereal over here in Germany... :( Will bookmark for my next visit to the States.
Tessa
Thanks, Kate! That is a bummer - you most definitely need to stock up next time you are here!
Lindsay
Looks great Tessa!
Tessa
Thanks, Lindsay! :) Enjoy the long weekend!
Denisse | Le Petit Eats
These look SO tasty! Definitely craving one now...
Tessa
Thank you, Denisse!! I think I've been craving them most days this week! ;)