Easy, no-bake, 4-ingredient Peanut Butter Maple Scotcheroos for a healthier dessert bar without the corn syrup! Made with brown rice cereal, peanut butter, maple syrup, and dairy-free chocolate. Perfect for lunches or an after school snack! Gluten-free, vegan, refined sugar-free.
It may be the experience of many college students, but I am confident when I say that when I was in college, 50% of my diet consisted of peanut butter.
Peanut butter toast, peanut butter with apples or pears, peanut butter and bagels, or my favorite, peanut butter straight out of the jar.
And I loved it.
Needless to say, throw a little chocolate into the game and I really couldn’t be much happier. Scotcheroos are that perfect blend of peanut butter, chocolate, and rice cereal crunch, for a total dessert satisfaction.
The classic Scotcheroo recipe uses both corn syrup, white sugar, and butterscotch chips for that signature sweet flavor.
In this version, maple syrup replaces all three for a healthier substitute and a flavor boost that blends nicely with the peanut butter.
My favorite part may just be how simply it all comes together. Perfect for lunches or after school snacks, a potluck dessert, or for whenever you need that peanut butter-chocolate fix!
Peanut Butter Maple Scotcheroos
- 3/4 cup maple syrup
- 1 cup all-natural unsalted peanut butter stirred
- 4 cups brown rice cereal I use Erewhon brand
- ¼ teaspoon salt
- 9 ounces (1 1/2 cups) non-dairy dark chocolate chips like Enjoy Life brand
- 1 tablespoon sea salt for sprinkling
- Grease a 9x9 baking pan with coconut oil or 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 brown rice cereal and pour peanut butter mixture on top. With a spatula, gently stir and fold mixture until the rice cereal is completely coated. 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.
- While bars are in the freezer, place chocolate 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 in refrigerator to set for 1 1/2 to 2 hours. Once set, use parchment flaps to remove from pan and transfer to a cutting board. Slice into squares.
- Best eaten the day of, but store leftovers in an airtight container.