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Peanut Butter Maple Scotcheroos are a healthier take on the classic treat. Made with brown rice cereal, peanut butter, maple syrup, and dairy-free chocolate. Gluten-free, vegan, refined sugar-free.

Peanut Butter Maple Scotcheroos

Easy, no-bake, 4-ingredient Peanut Butter Maple Scotcheroo bars for a healthier treat. The hardest part is waiting for them to set in the refrigerator!

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 16
Author Tessa Fisher

Ingredients

  • 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

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

  6. Best eaten the day of, but store leftovers in an airtight container. 

Recipe Notes

Adapted from my 4-Ingredient Chocolate Covered Peanut Butter Bites