Description
These no-bake scotcheroos are a fun twist on the classic, made with date syrup instead of corn syrup and crispy brown rice cereal for a wholesome crunch. Chewy, chocolatey, and just the right amount of sweet—they’re perfect for lunchboxes, potlucks, or a nostalgic treat with a nourishing upgrade.
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
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.
- Prep Time: 5
- Cook Time: 2
- Category: Dessert
- Method: No-bake
- Cuisine: American
