These honey peanut butter scotcheroos are made sans corn syrup and white sugar and taste better than the OG.
Peanut Butter + Butterscotch + Chocolate = Love
Is there anything better than a Scotcheroo? You just can’t beat the peanut butter, butterscotch, and chocolate combination. These are a great dessert bar to make for picnics, birthday parties, potlucks, and just for a tasty treat!
Our signature recipe is made without white sugar and corn syrup. Instead, we’re using honey and a little coconut oil to give you the same great sweetness and texture! Read on to learn how to make them!
What You Need for these Scotcheroos
- Peanut butter: our go-to peanut butter for baked goods is Smuchers All-Natural.
- Honey: honey is used for both sweetness and stickiness.
- Rice crispies: feel free to either use normal rice crispies cereal or brown rice crispies. We’ve tried this recipe with both.
- Chocolate chips: the chocolate topping is made from chocolate chips. You can use either semi-sweet or dark chocolate chips.
- Butterscotch chips: every scotcheroo deserves a fair share of butterscotch chips!
- Coconut oil: coconut oil is used to slightly soften the chocolate topping so it’s easy to bite through.
Our Fav
Many of our recipes call for natural peanut butter that is drippy. This Smuckers Natural Peanut Butter is one of our go-to drippy nut butters. Go ahead and stock your pantry.
How to Make Honey PB Scotcheroos
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
- First, line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.
- Then, prepare the bottom layer of the bars by mixing peanut butter, honey, and salt into a large bowl. Mix until smooth and then fold in the rice crispies cereal.
- Transfer the rice crispy mixture onto the bottom of the pan and use your hands or a spatula to press the mixture into the pan.
- Add chocolate chips, butterscotch chips, and coconut oil to a small saucepan. Heat over medium heat, and continuously stir until melted.
- Once melted, remove from heat and pour the chocolate mixture on top of the rice crispy layer. Shake the pan and spread chocolate evenly with a spatula.
- Then, place in the freezer for at least 2 hours.
- When ready to slice, remove from freezer and let chill for 20 minutes. Slice and enjoy!
How to Serve Scotcheroos
Feel free to cut these healthy scotcheroos into huge squares for a filling dessert, or cut them into bite-sized pieces for a sweet treat that serves a crowd.
Since we’re huge fans of bite-sized desserts, we tested this recipe by rolling the scotcheroos into balls and dipping them into chocolate. We promise you’ll love it. Here’s how to do it:
- Once you’ve mixed together your bottom layer, use a tablespoon cookie scoop to scoop the “dough” into your hands.
- Roll the scotcheroos into balls. Sometimes it helps if you get your hands wet. Set them aside.
- Make the chocolate layer as directed.
- Roll each ball into the melted chocolate and place it onto a parchment-lined baking sheet.
- Freeze for 1 hour to ensure the chocolate has set.
Let the chocolate topping set completely. Then, transfer them into an air-tight container or gallon-size bag and store in the refrigerator for up to 5 days. If your pan has a lid, feel free to keep the scotcheroos right in the pan for easy storage.
Let pan of healthy scotcheroos set completely, and then cut into individual bars and then transfer into a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.
Bottom Layer
- 1.5 cups all-natural peanut butter
- 1/2 cup honey
- pinch of salt
- 4 cups brown rice crispies
Bottom Layer
First, line a 9×13-inch* pan with parchment paper or spray with nonstick cooking spray.
Prepare the bottom layer of the bars by mixing peanut butter, honey, and salt into a large bowl. Mix until smooth and then fold in the rice crispies.
Transfer the rice crispy mixture onto the bottom of the pan and use your hands or a spatula to press the mixture into the pan. Set aside.
Top Layer
Add chocolate chips, butterscotch chips, and coconut oil to a small saucepan. Heat over medium heat. Continuously stir until melted.
Once melted, remove from heat and pour the chocolate mixture on top of the rice crispy layer. Shake the pan and spread chocolate evenly with a spatula.
Place in the freezer for at least 2 hours.
When ready to slice, remove from freezer and let chill for 20 minutes. Slice and enjoy.
Store the bars in either the refrigerator or freezer (or else they will melt!).
- You can use any size pan you would like. For thicker bars, use a 9×9-inch pan and for thinner bars, use a 9×12-inch pan.
- Nutrition is based on a 9×13 pan, which makes 36 thinner bars.
To turn them into balls:
- Once you’ve mixed together your bottom layer, use a tablespoon cookie scoop to scoop the “dough” into your hands.
- Roll the scotcheroos into balls. Sometimes it helps if you get your hands wet. Set them aside.
- Make the chocolate layer as directed.
- Roll each ball into the melted chocolate and place it onto a parchment-lined baking sheet.
- Freeze for 1 hour to ensure the chocolate has set.
Calories: 304kcal Carbohydrates: 31g Protein: 7g Fat: 19g Fiber: 2g Sugar: 20g
About Linley Hanson
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!
