Gluten-Free Scotcheroo Bars
Indulge in the irresistible sweetness of Gluten-Free Scotcheroo Bars—a delightful twist on a classic treat, crafted with a gluten-free touch! These no-bake bars combine crispy rice cereal with creamy peanut butter and a luscious blend of melted chocolate and butterscotch chips for a dessert that's rich, chewy, and perfectly balanced. Featuring simple prep and quick cook times, they're ideal for anyone seeking a hassle-free recipe that delivers decadent results. Perfect for parties, potlucks, or an everyday indulgence, these bars are gluten-free, making them accessible for those with dietary restrictions without compromising flavor. Whether served as a post-dinner treat or a mid-afternoon snack, these Scotcheroo Bars will be the highlight of your dessert lineup!
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Recipe Information
Ingredients
- 6 cups Gluten-free crispy rice cereal
- 1 cup Creamy peanut butter
- 1 cup Light corn syrup
- 1 cup Granulated sugar
- 1 cup Gluten-free butterscotch chips
- 1 cup Gluten-free semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
Instructions
Line a 9x13-inch baking dish with parchment paper, leaving excess paper hanging over the sides for easy removal later.
In a large saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring frequently until the mixture just begins to boil and the sugar is dissolved.
Remove from heat immediately and stir in the creamy peanut butter and vanilla extract until the mixture is smooth and well combined.
Add the gluten-free crispy rice cereal to the peanut butter mixture and stir until all the cereal is evenly coated.
Press the mixture into the prepared baking dish, using a spatula or the back of a spoon to spread it evenly to the edges.
In a separate microwave-safe bowl, combine the gluten-free butterscotch chips and gluten-free semi-sweet chocolate chips.
Microwave the chips on high in 30-second intervals, stirring between each, until the chips are melted and the mixture is smooth.
Pour the melted chocolate and butterscotch mixture over the cereal layer in the baking dish, spreading it evenly with a spatula.
Allow the bars to cool at room temperature until the chocolate hardens, about 1 hour, or refrigerate for at least 30 minutes for faster setting.
Once set, use the parchment paper to lift the bars out of the pan. Cut into squares and serve.
Nutrition Facts
Calories |
7988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.5 g | 311% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 1342.0 g | 488% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 672.4 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 100.4 mg | 558% | |
| Potassium | 3010 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
