Peanut Butter Chocolate Scotcheroo Bars

Sliced peanut butter chocolate bars on top of white parchment paper.

Peanut Butter Chocolate Scotcheroo Bars

An easy, no-bake dessert, these 4-ingredient Peanut Butter Chocolate Scotcheroo Bars without the corn syrup will be a huge hit. Made with brown rice cereal, peanut butter, maple syrup, and dairy-free chocolate. Gluten-free and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings bars

Calories 301kcal

Author Tessa

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.

Adapted from my 4-Ingredient Chocolate Covered Peanut Butter Bites.

Nutrition