Vegan Scotcheroo Bars
Indulge in the irresistible decadence of Vegan Scotcheroo Bars—a plant-based twist on the classic no-bake treat that's perfect for dessert lovers! These bars feature crispy brown rice cereal coated in a luscious peanut butter mixture sweetened with agave syrup and coconut sugar, delivering a satisfying crunch with every bite. Topped with a smooth layer of melted vegan dark chocolate and butterscotch chips, this quick and easy recipe comes together in just 20 minutes and requires minimal effort. Ideal for parties, potlucks, or as a grab-and-go snack, these Vegan Scotcheroo Bars are both dairy-free and gluten-free, making them a crowd-pleasing option for all dietary preferences. Store them in the fridge for a week of rich, flavorful indulgence!
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Recipe Information
Ingredients
- 4 cups crispy brown rice cereal
- 1 cup peanut butter (creamy, unsweetened)
- 3/4 cup agave syrup
- 1/4 cup coconut sugar
- 1 cup vegan dark chocolate chips
- 1/2 cup vegan butterscotch chips
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
Instructions
Line a 9x13-inch baking dish with parchment paper, ensuring there is some overhang for easy removal later.
In a medium saucepan over low heat, combine the peanut butter, agave syrup, and coconut sugar. Stir constantly until the mixture is smooth and well combined, about 3-4 minutes. Do not let it overheat.
Remove from heat and stir in the vanilla extract.
In a large mixing bowl, pour the peanut butter mixture over the crispy brown rice cereal. Gently fold the mixture with a spatula until the cereal is evenly coated.
Transfer the cereal mixture into the prepared baking dish. Use the back of a spatula or your hands (lightly greased) to press the mixture firmly and evenly into the dish.
In a microwave-safe bowl, combine the vegan dark chocolate chips, vegan butterscotch chips, and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Pour the chocolate-butterscotch mixture over the pressed cereal in the baking dish. Spread it evenly with a spatula.
Refrigerate the dish for at least 1 hour, or until the bars are firm and the chocolate top is set.
Once set, use the parchment overhang to lift the bars from the dish. Cut into 12 servings using a sharp knife.
Serve immediately or store in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
5159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.6 g | 339% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 652.6 g | 237% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 361.5 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 2016 mg | 43% | |
*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.
