Yep, you can! These healthier scotcheroos use date syrup or honey as natural sweeteners instead of corn syrup. Chewy-yet-crispy bites with a later of chocolate and flaky salt on top. Perfect for easy desserts and snacks for kids year-round.
If you grew up eating scotcheroos, you know what a treat they are! While I will always love those, I love having a naturally sweetened version that feels good to eat and still tastes like a memory. Even my niece, nephew, and health-food-skeptic of a dad loved these healthier scotcheroos when I brought them to our cabin for the 4th of July years ago.
With only 10 minutes of hands-on time, these are easy to put together and the list of ingredients is simple. I used date syrup here as a fun way to get a caramel-like flavor, but honey works as well (which is what I use in my homemade granola bars too!).
The only debate at our house is whether the chocolate layer should be thin or thick. I'm team thick, and the darker the chocolate the better! But Andy is team thin, and it has to be milk chocolate. So we usually need to take turns, lol. Hope you enjoy these as much as we do!
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Ingredient Highlights
- Brown rice crisps - Any kind of brown crispy rice cereal will work here! My local co-op sells the One Degree brand, which is usually what I buy.
- Peanut butter - Natural, drippy peanut butter is perfect for this recipe.
- Date Syrup OR honey - Both have a thick consistency that helps the bars hold together well. Date syrup will make them look darker but I love that it has an caramel-like flavor! Honey also works great if you're using what you have in your pantry.
- Dark Chocolate - Any dark chocolate chips, bars, or chunks are great here, or you could use semi-sweet or milk chocolate. My partner, Andy, does not like dark chocolate, so we need to take turns when we make these! Usually semi-sweet is a good compromise.
- Flaky salt - You could probably skip this and be fine, but this stuff really takes this recipe over the top. I love the Maldon flaky salt.
Visual Overview: How to Make Healthy Scotcheroos
- Step 1: Prep an 8x8 baking dish with parchment paper, or grease with butter. Heat peanut butter, date syrup (or honey), and a pinch of salt together in the microwave or on the stovetop until it just bubbles.
- Step 2: Pour the mixture into your brown rice crisps and stir well.
- Step 3: Transfer the crispy rice and peanut butter mixture to the prepared pan. Press everything down with clean hands or a spatula to really get compact.
- Step 4: Heat chocolate and coconut oil together in a small bowl in the microwave (30-second intervals), stirring until melted and smooth.
- Step 5: Pour the chocolate over the top of the brown rice crisp layer and spread evenly using a spatula.
- Step 6: Place the bars in the fridge for an hour to set, then cut and enjoy!
Scotcheroos FAQs
I like to store them on my countertop in an airtight glass container except when it's super hot out! I don't have air conditioning, so hot days make it a little melty in my small condo. If you have a similar situation, the fridge is your best bet. Otherwise, the countertop works just fine.
You sure can! Freeze these scotcheroos in an airtight container for up to three months. When you're ready to eat, remove the container from the freezer and allow it to thaw on your countertop.
Yep! Feel free to substitute any other nut or seed butter in the same amount indicated in the recipe.
I love the Date Lady brand of date syrup, which you can buy at Target or order on Amazon (affiliate link). There are other brands of date syrup as well, including one at Trader Joe's that works great in this recipe.
More Nourishing Treats
Did you try these scotcheroos without corn syrup? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Healthier Scotcheroos (Made Without Corn Syrup)
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
These no-bake scotcheroos are a wholesome twist on the classic, made with date syrup or honey instead of corn syrup. Chewy, chocolatey, and just the right amount of sweet! Perfect to have for your kids after school or sharing at a potluck.
Ingredients
- 4 ½ cups brown rice crisps cereal
- ½ cup natural peanut butter
- ½ cup date syrup or honey
- ¼ tsp fine salt
- 12 oz. dark chocolate (chips or bars work!)
- 1 teaspoon coconut oil
- flaky sea salt, for finishing
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Instructions
- Baking pan: Line an 8x8-inch baking pan with parchment paper, or grease with butter.
- Make scotcheroo base: Measure brown rice crisps into a medium bowl and set aside. In a separate bowl, combine peanut butter, date syrup, and fine salt. Heat in the microwave for 30 seconds and whisk together until smooth. Pour the date and peanut butter mixture into the brown rice crisps and mix until all brown rice crisps are thoroughly coated. Transfer the mixture to the prepared 8x8-inch baking dish, and press firmly into the pan.
- Salted chocolate topping: Place dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted. Pour over the scotcheroo base in the baking dish and use a spatula to spread into an even layer. Sprinkle with flaky sea salt.
- Set in fridge: Place the scotcheroos in the fridge for at least 1 hour to set.
- Serve: Cut into squares (or let's be real, rows) and serve!
Notes
You can definitely use 8 ounces of chocolate if you like a thinner layer! My partner, Andy, likes a thin layer of chocolate, whereas I like a thick one.
If you don't have a microwave, you can also heat the peanut butter and sweetener over medium heat in a small pot on the stovetop. Once it starts to bubble, immediately remove from heat, stir in salt, and combine with the brown rice crisps.
- Prep Time: 10 min
- Chill Time: 1 hour
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 recipe
- Calories: 314
- Sugar: 12.6 g
- Sodium: 161.1 mg
- Fat: 17 g
- Carbohydrates: 36.5 g
- Fiber: 2.9 g
- Protein: 4.9 g
- Cholesterol: 1.7 mg
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