What's the best way to store scotcheroos?

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.

Can I freeze scotcheroos?

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.

I'm allergic to peanut butter! Can I substitute something else?

Yep! Feel free to substitute any other nut or seed butter in the same amount indicated in the recipe.

Where can I find date syrup?

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.

Healthy Scotcheroos (without corn syrup!)

Healthy Scotcheroos

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These healthy scotcheroos are so easy to whip up and are made with clean ingredients (without corn syrup!). We use date syrup as a healthy alternative that yields that perfect chewy texture and the right amount of sweetness... with more nutrients and no refined sugars. Bonus! These no-bake treats are a gluten free AND no-bake dessert, so consider your peanut butter & chocolate cravings satisfied... without an oven 🙂

Author: Tera
Prep Time: 5
Cook Time: 2
Total Time: 7 minutes
Yield: 16 bars 1x
Category: Dessert
Method: No-bake
Cuisine: American

Ingredients

Units Scale

4 1/2 cups brown rice crisps cereal
1/2 cup natural peanut butter
1/2 cup date syrup
1/4 tsp fine salt
12 oz. dark chocolate (chips or bars work!)
flaky sea salt, for finishing

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Instructions

Baking pan: Line an 8x8-inch baking pan with parchment paper, or grease with cooking spray or 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 chips 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

1. Cook time: Cook time includes time heating up certain ingredients in the microwave while assembling these bars. There is some hands-off time waiting for these bars to chill and set in the fridge.

Find it online: https://www.rootsandradishes.com/healthy-scotcheroos/