Healthi-er Scotcharooooos



 I am loving these bars!

I have been hearing a lot of people lately that are cooking for their own food intolerances or their family and friends. So when I saw a recipe for gluten-free scotcharoos, (which I LOVE), I thought I would try to adapt them for dairy-free too, and it worked!

Try them out and tell me your thoughts!

Ingredients

For the Bars

▢3 cups gluten-free brown rice crisps cereal (if not gluten-free, any rice crisp cereal will work) ▢½ cup honey ▢½ cup + 2 TBSP sugar ▢1 heaping cup natural peanut butter ▢⅛ tsp. sea salt (only if your peanut butter does not contain salt) For the Chocolate Topping
▢1 cup dairy-free semi-sweet chocolate chips (if not dairy free, any variation of chocolate chips will work) ▢½ TBSP natural peanut butter Instructions
  • Prepare to make bars by adding brown rice crisps to a large mixing bowl.
  • Next, add the honey and sugar to a small saucepan. Cook over medium heat until the sugar is fully dissolved and small bubbles start to form in the mix, occasionally stirring during this process.
  • Turn heat to low and add peanut butter and salt (if needed) to honey/sugar and mix until combined and smooth. Note: final peanut butter mix will be thick.
  • Pour peanut butter mixture into a bowl with brown rice crisps. Mix until crisps are fully incorporated. If needed, use your hands to mix together.
  • Lightly press the mixture into an 8x8 or 9x9 pan (see notes).
  • Melt the chocolate chips in a microwave-safe bowl or saucepan. If using the microwave, melt in increments of 30-45 seconds, stirring in between, until melted. If using the stovetop, heat over low heat, frequently stirring until chips are melted.
  • Mix in the 2 TBSP peanut butter to melted chocolate and then spread over bars.
  • Allow chocolate to be fully set before cutting into squares

Enjoy!

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