A lighter version of the classic dessert bar that’s simply delicious!
This post was originally published on May 25, 2018 and updated on May 27, 2020.
These healthier scotcheroos are light and airy and packed with chocolatey goodness. They’re made with no refined sugar or corn syrup, so you can enjoy this sweet treat with absolutely no guilt! You’ll need some serious self control, because this peanut butter + chocolate combo is down right deliciousness! 🍫❤️
Hey there! I’m going back through my archives and retesting a bunch of recipes, specifically ones that aren’t turning out as once planned. And these healthier scotcheroos happen to be them. If you’ve tried to make this recipe in the past, you might have noticed the bottom did not like to stick together. So what was meant to be a bar, somehow turned into a crumble.
So I swapped in a “sticker” ingredient to hold everything together – a.k.a.: honey 🐝 and viola these new scotcheroos are irresistible!
Anyway, when I first posted this recipe, back in 2018, my brother and I were both in the throws of wedding planning. And for the sake of keeping this as my online journal, I don’t want to delete and write over my original post. So for memories sake this is what was going on back in May of ’18:
“I’ve been spending some serious quality time with family, especially with my brother and future sister-in-law, who I’ve seen 3 times in the past month, plus I get to see them again in another week. They live in New Jersey, so we usually only see them about 4 times a year, so this is a treat!!
Tis summer and wedding season! 💍
Speaking of summer, I can’t get over this weather! It’s been so nice to get outside. It’s our first summer in the new house, so we have a lot of projects to get done – a.k.a. planting and trying to figure out where to put a garden! (updates coming soon!)
Also, the summer foods are in full swing. I had strawberries for the first time this year and mmm mmm 😋 It has been fun to plan the summer recipes for the blog, of which, I present to you these delicious scotcheroos!!”
Now almost exactly 2 years later, (which just happens to be a coincidence) I write to you in that same house, starting many more projects this summer, of which includes staining our deck, painting the exterior of our house and putting in a patio.
And since we are just getting “out of” being quarantined for the past 2.5 months, I haven’t seen my brother and sister-in-law, nor met my new nephew, Salvatore, in quite some time. 6 months to be exact. Oh how times have changed.
But one thing that remains the same is how frickin’ delicious these Healthier Scotcheroos are.
After becoming gluten free, scotcheroos became my favorite dessert. Especially because there weren’t any weird substitutions that had to be made. My mom makes a mean scotcheroo, about 2 inches thick and loaded with chocolate, so I figured it was time to take a stab at lightening it up!
Ingredients to Make Healthier Scotcheroos :
Here’s what you need.
- Natural peanut butter
- Honey
- Pure Maple Syrup
- Gluten free frown rice krispies
- Dark or milk chocolate chips
- Coconut oil
It’s crazy how you can take an ordinary recipe and swap out a couple ingredients to make it cleaner. I ditched the corn syrup, butter and sugar and just used natural peanut butter, honey and maple syrup. So simple.
You can definitely tell these are lighter than the originals, but they still have that same great taste you love.❤️
How to Make Healthier Scotcheroos:
This dessert recipe is very easy.
- Melt the peanut butter, honey, and maple syrup together either in a microwave safe bowl or on the stove until it is smooth and creamy.
- Then in large bowl, you’ll pour the peanut butter mixture over the rice krispies, stirring to mix together until the rice krispies are completely covered.
- Transfer the rice krispies into a 9×9 inch pan (that’s either generously sprayed with cooking oil, or lined with parchment paper) and set aside.
- Add the dark chocolate chips and coconut oil to microwave safe bowl. And heat in intervals of 30 seconds, stirring in between. This should take about 1:30 total. Pour the melted dark chocolate over the rice krispies and spread evenly across the top.
- Sprinkle some pink himalayan sea salt on top and either set aside to let it set up, or place in the fridge to speed up the process. Let set for 2 hours or until the chocolate is hardened. Then cut into squares and enjoy! 🙂
Easy, right!? It’s the perfect summer treat!
- • 1½ cup natural peanut butter
- • ⅓ cup honey
- • 2 tablespoons pure maple syrup
- • 4 cups gluten free brown rice krispies
- • 1 ½ cups dark or milk chocolate chips
- • 1 tablespoon coconut oil
- Grease a 9x9 pan with cooking spray or line with parchment paper.
- In a small pot combine 1½ cup natural peanut butter, ⅓ cup honey and 2 tablespoons pure maple syrup. Turn on low heat, stirring frequently until mixture is creamy and smooth.
- In a large bowl, place 4 cups gluten free brown rice krispies. Pour the peanut butter mixture on top and gently stir mixture until the cereal is completely coated.
- Transfer rice krispie mixture to the pan and using a spoon, parchment paper, or your hands, press mixture firmly into pan. Set aside.
- Place 1½ cups dark or milk chocolate chips and 1 tablespoon coconut oil in a microwave safe bowl. Heat in 30 second intervals, until the chocolate is melted. (Should take about 1:30)
- Pour melted chocolate on top of the rice krispies, and spread evenly with a spoon. Sprinkle sea salt on top and set aside or place in refrigerator to set for 1½ to 2 hours.
- Once set, take out of fridge and let thaw for at least 10 minutes before butting scotcheroos into squares. Enjoy!
Looking for other healthy desserts? Check out some of my favorite summer treats on the blog:
Almond Butter Chocolate Chip Cookie Skillet
Lightened-Up Strawberry Fluff
Peanut Butter Banana Ice Cream
Healthier Chocolate Chip Banana Bread
I’d have to be the judge to see if they’re any better this way verses the way they’re suppose to taste. So the next time you’re making a batch don’t forget me for s sample.