Simple Vegan Scotcheroos (No Bake!)


Stack of four homemade vegan scotcheroos made without corn syrup or butterscotch chips

Did somebody else develop up consuming Scotcheroos or Particular Okay Bars? They’re crispy, salty-sweet, peanut butter cereal bars with a chocolate butterscotch topping. And sure, they’re simply as just right as they sound — completely decadent and (regrettably) shareable!

We’ve given those vintage, NO-BAKE treats without equal MB remix with a naturally sweetened, gluten-free base and a fudgy, vegan chocolate “butterscotch” topping. Easy strategies, simply 9 substances, and no corn syrup or butterscotch chips required! Allow us to display you the way it’s achieved!

Crispy rice cereal, coconut sugar, vanilla, salt, coconut cream, chocolate chips, maple syrup, peanut butter, and vegan butter

What’s a Scotcheroo?

Scotcheroos have been born at the again of a Kellogg’s Rice Krispies field within the Nineteen Sixties. Classically made with chocolate, butterscotch, peanut butter, and Rice Krispies, those treats become particularly fashionable within the Midwest.

Since then, the recipe has been adjusted and printed throughout cookbooks and blogs. The next is our take at the chocolaty, peanut buttery cereal bar!

Easy methods to Make Scotcheroos

Our fitter tackle scotcheroos has no corn syrup in sight but tastes identical to the classics. How? Maple syrup to the rescue!

Stirring together maple syrup, coconut sugar, peanut butter, and vanilla in a saucepan

While you warmth it with coconut sugar, peanut butter, and vanilla, then stir in crispy rice cereal, you get a naturally sweetened, peanut buttery cereal base that holds in combination superbly when pressed right into a pan.

Stirring crispy rice cereal with a maple syrup, coconut sugar, peanut butter, and vanilla mixture

Then it’s time for the chocolate “butterscotch” topping (with out butterscotch chips!). As a substitute, the butterscotch taste comes from a mystical mixture of vegan butter, coconut cream, coconut sugar, vanilla, and salt.

Pouring a melted vegan butter, coconut sugar, and coconut cream mixture over chocolate chips

We mix it with chocolate chips, let all of it soften, after which pour the combination over the peanut butter base. After an hour (the temptation to speed the method shall be REAL), the chocolate layer shall be set and it’s able to slice into bars!

Spreading a melted chocolate ganache mixture over a peanut butter cereal base

We’re SO excited for you to check out those Scotcheroos! They’re:

& Vintage, but fitter!

Those no-bake treats are the solution to Scotcheroo nostalgia, afternoon snack cravings, chocolate + peanut butter dessert wishes, and so a lot more!

Extra No-Bake Treats

In case you do this recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Stacks of homemade vegan gluten-free scotcheroos

Prep Time 1 hour 15 mins

Prepare dinner Time 15 mins

Overall Time 1 hour 30 mins

Servings 16 (Bars)

Route Dessert/Snack

Delicacies Gluten-Loose, Vegan

Freezer Pleasant 1 month

Does it stay? 4-5 Days


  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 cup peanut butter (we advise a herbal, drippy one // to find our favourite manufacturers right here)
  • 2 tsp vanilla extract
  • 4 cups crispy rice cereal (no longer puffed // we used Complete Meals 365 logo // make sure vegan/gluten-free as wanted)


  • 1 cup semi-sweet chocolate chips (dairy-free/vegan // we love Revel in Lifestyles)
  • 1/4 cup vegan butter (we love Miyoko’s)
  • 1/4 cup coconut cream (we love Savoy)
  • 2 Tbsp coconut sugar
  • 1 Tbsp vanilla extract
  • 1 beneficiant pinch sea salt
  • Line an 8 x 8-inch (or equivalent measurement) baking dish with parchment paper and put aside.

  • BARS: In a small saucepan over low warmth, mix the maple syrup and coconut sugar. Warmth, stirring steadily, till the coconut sugar has dissolved, about 1-2 mins. Upload the peanut butter and vanilla and blend once more till neatly blended and warmed thru, some other 2-3 mins. Switch the combination to a big heat-proof blending bowl and upload the crispy rice cereal. Combine gently till totally integrated.

  • Switch the bar combination to the parchment-lined baking pan, unfold, and press into an excellent layer.

  • TOPPING: Upload the chocolate chips to a small heatproof bowl and set close by. On your now empty saucepan (or a separate blank one) upload the vegan butter, coconut cream, coconut sugar, vanilla, and salt. Warmth over medium-low warmth, stirring repeatedly with a spatula or spoon till the coconut sugar is melted and the combination is solely starting to bubble at the edges, about 3-4 mins. As soon as frivolously effervescent, take away from the warmth and moderately pour the new butter combination over the chocolate chips. Quilt the chocolate chips with a lid or plate and let take a seat for five mins, then combine neatly with a spatula till shiny and easy.

  • Pour the chocolate combination over the rice bars and unfold to frivolously quilt. Then kick back within the fridge for ~1 hour, or till the chocolate is about and not glossy. Moderately take away from the pan and gently peel away the parchment paper. Reduce into bars and revel in! Leftovers stay in a sealed container within the fridge for 4-5 days or within the freezer for as much as 1 month.

*Prep time comprises cooling for 1 hour.
*Vitamin data is a coarse estimate calculated with herbal, unsalted peanut butter and Nature’s Trail natural brown rice cereal.

Serving: 1 bar Energy: 297 Carbohydrates: 34.8 g Protein: 5.6 g Fats: 16.6 g Saturated Fats: 6.8 g Polyunsaturated Fats: 1.6 g Monounsaturated Fats: 4.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 77 mg Potassium: 124 mg Fiber: 3 g Sugar: 22.1 g Nutrition A: 0 IU Nutrition C: 0 mg Calcium: 40 mg Iron: 0.1 mg



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