Simple Vegan Scotcheroos (No Bake!)

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Stack of four homemade vegan scotcheroos made without corn syrup or butterscotch chips

Did anybody else develop up consuming Scotcheroos or Particular Okay Bars? They’re crispy, salty-sweet, peanut butter cereal bars with a chocolate butterscotch topping. And sure, they’re simply nearly as good as they sound — completely decadent and (regrettably) shareable!

We’ve given these traditional, NO-BAKE treats the last word MB remix with a naturally sweetened, gluten-free base and a fudgy, vegan chocolate “butterscotch” topping. Easy strategies, simply 9 components, and no corn syrup or butterscotch chips required! Allow us to present you the way it’s performed!

Crispy rice cereal, coconut sugar, vanilla, salt, coconut cream, chocolate chips, maple syrup, peanut butter, and vegan butter

What’s a Scotcheroo?

Scotcheroos had been born on the again of a Kellogg’s Rice Krispies field within the Nineteen Sixties. Classically made with chocolate, butterscotch, peanut butter, and Rice Krispies, these treats grew to become particularly in style within the Midwest.

Since then, the recipe has been adjusted and printed throughout cookbooks and blogs. The next is our tackle the chocolaty, peanut buttery cereal bar!

Tips on how to Make Scotcheroos

Our more healthy tackle scotcheroos has no corn syrup in sight but tastes identical to the classics. How? Maple syrup to the rescue!

Stirring together maple syrup, coconut sugar, peanut butter, and vanilla in a saucepan

Whenever you warmth it with coconut sugar, peanut butter, and vanilla, then stir in crispy rice cereal, you get a naturally sweetened, peanut buttery cereal base that holds collectively fantastically when pressed right into a pan.

Stirring crispy rice cereal with a maple syrup, coconut sugar, peanut butter, and vanilla mixture

Then it’s time for the chocolate “butterscotch” topping (with out butterscotch chips!). As a substitute, the butterscotch taste comes from a magical mixture of vegan butter, coconut cream, coconut sugar, vanilla, and salt.

Pouring a melted vegan butter, coconut sugar, and coconut cream mixture over chocolate chips

We mix it with chocolate chips, let all of it soften, after which pour the combination over the peanut butter base. After an hour (the temptation to rush the method might be REAL), the chocolate layer might be set and it’s able to slice into bars!

Spreading a melted chocolate ganache mixture over a peanut butter cereal base

We’re SO excited so that you can strive these Scotcheroos! They’re:

& Basic, but more healthy!

These no-bake treats are the reply to Scotcheroo nostalgia, afternoon snack cravings, chocolate + peanut butter dessert wants, and a lot extra!

Extra No-Bake Treats

In case you do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Stacks of homemade vegan gluten-free scotcheroos

Prep Time 1 hour 15 minutes

Prepare dinner Time 15 minutes

Complete Time 1 hour 30 minutes

Servings 16 (Bars)

Course Dessert/Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 4-5 Days


  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 cup peanut butter (we advocate a pure, drippy one // discover our favourite manufacturers right here)
  • 2 tsp vanilla extract
  • 4 cups crispy rice cereal (not puffed // we used Entire Meals 365 model // guarantee vegan/gluten-free as wanted)


  • Line an 8 x 8-inch (or related dimension) baking dish with parchment paper and put aside.

  • BARS: In a small saucepan over low warmth, mix the maple syrup and coconut sugar. Warmth, stirring repeatedly, till the coconut sugar has dissolved, about 1-2 minutes. Add the peanut butter and vanilla and blend once more till nicely mixed and warmed by means of, one other 2-3 minutes. Switch the combination to a big heat-proof mixing bowl and add the crispy rice cereal. Combine gently till totally integrated.

  • Switch the bar combination to the parchment-lined baking pan, unfold, and press into an excellent layer.

  • TOPPING: Add the chocolate chips to a small heatproof bowl and set close by. To your now empty saucepan (or a separate clear one) add the vegan butter, coconut cream, coconut sugar, vanilla, and salt. Warmth over medium-low warmth, stirring continuously with a spatula or spoon till the coconut sugar is melted and the combination is simply starting to bubble on the perimeters, about 3-4 minutes. As soon as frivolously effervescent, take away from the warmth and punctiliously pour the new butter combination over the chocolate chips. Cowl the chocolate chips with a lid or plate and let sit for five minutes, then combine nicely with a spatula till shiny and clean.

  • Pour the chocolate combination over the rice bars and unfold to evenly cowl. Then chill within the fridge for ~1 hour, or till the chocolate is ready and not shiny. Rigorously take away from the pan and gently peel away the parchment paper. Minimize into bars and revel in! Leftovers preserve in a sealed container within the fridge for 4-5 days or within the freezer for as much as 1 month.

*Prep time contains cooling for 1 hour.
*Diet data is a tough estimate calculated with pure, unsalted peanut butter and Nature’s Path natural brown rice cereal.

Serving: 1 bar Energy: 297 Carbohydrates: 34.8 g Protein: 5.6 g Fats: 16.6 g Saturated Fats: 6.8 g Polyunsaturated Fats: 1.6 g Monounsaturated Fats: 4.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 77 mg Potassium: 124 mg Fiber: 3 g Sugar: 22.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 40 mg Iron: 0.1 mg

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