Extra chewy and perfectly sweet, wholesome Chewy Chocolate Scotcheroos! I took an old-school favorite and made a few wholesome swaps. Brown rice crisps cereal, mixed together with sweet honey, vanilla, and bourbon. The bourbon is optional, but it adds a real butterscotch flavor. The bars are then topped the classic way with sweet chocolate and butterscotch. These bars are sweet, salty, gluten-free, and every last bite is truly delicious. An old-school classic re-imagined!
Did you grow up eating scotcheroos? I feel like many of you did, but I actually did not! I grew up with my mom’s special k-bars, which are basically a scotcheroo minus the butterscotch. It was until a few years ago that I learned about a scotcheroo.
Chocolate, peanut butter, and sweet butterscotch chips are all layered together in a simple, no-bake bar. People I know love them – I love them.
But I don’t love the amount of corn syrup and sugar used in most recipes. When I took a glance at a more classic recipe, the swap-outs seemed pretty easy to me. Which lead me to this recipe. Using the word healthy might be a stretch since there’s still chocolate and butterscotch, but they are healthier than the classic scotcheroo. There’s nothing very fancy about them, and maybe not even anything that new, but wow, these are so DELICIOUS!
The process is basic
On the stove, melt together the honey and coconut oil. This is kind of like caramel, and acts as the glue that holds the bars together.
Stir in the peanut butter, then turn off the heat and add the bourbon. The bourbon is optional, but I think it adds a layer of real butterscotch flavor.
In a giant bowl, mix the brown rice cereal with the peanut mix, then press into a pan.
Melt the dark chocolate with the butterscotch chips and spread the thick layer over the bars, let the chocolate set. Then if you like, finish with sea salt. My one piece of advice here is to slice the bars before the chocolate top becomes too hard. This will make the bars much easier to cut.
The final review? Extra chewy and not too sweet. And that chocolate on top adds a nice “crack” with every bite.
Even my mom, who’s really been opting out of desserts as of late, thoroughly enjoyed these slightly more wholesome scotcheroos.
They’re completely no-bake and take just minutes to make from start to finish. I’m so excited to share these. They’re going to be incredible for school bake sales and packing up for lunches!
Looking for easy back-to-school desserts? Here are a few ideas:
Lastly, if you make these Chewy Chocolate Scotcheroos be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chewy Chocolate Scotcheroos
Servings: 24 bars
Calories Per Serving: 296 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. Line a 9×13 inch baking dish with parchment paper. 2. Add the brown rice crisps to a large bowl.3. In a medium pot, combine the honey and coconut oil. Bring to a boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Stir in the peanut butter, then add the bourbon (if using), and vanilla. Pour over the cereal. Stir well to combine. Spread the cereal out onto the prepared pan, packing it in tightly.4. Melt together the chocolate and butterscotch chips in the microwave. Spread the chocolate over the bars. Place in the fridge to set, then slice and enjoy! Keep in the fridge.
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If Strictly Vegan: use maple syrup in place of the honey. Tip: Try to use a natural peanut butter with just peanuts and salt. Don’t use a no-stir peanut butter that contains oils and/or sugar.