These healthy scotcheroos are made with all natural sugar, unsalted peanut butter, and coconut oil (no white sugar or corn syrup)! They are ready in no time and a great healthy spin on this classic dessert bar.
[adthrive-in-post-video-player video-id=”QzNH6Kib” upload-date=”2018-04-14T12:10:57.000Z” name=”Healthy Scotcheroos” description=”These healthy scotcheroos are made with all natural sugar, unsalted peanut butter, and coconut oil. This scotcheroos recipe has no white sugar or corn syrup! They are ready in no time and a great healthy spin on a classic church lady basement bar. “]
Peanut Butter + Chocolate = Love
Is there anything better than a scotcheroo bar?! You just can’t beat the peanut butter, butterscotch, and chocolate combination. These are great bars to make for picnics, birthday parties, potlucks, and just for a tasty treat!
Whether you call these chocolate rice crispy treats or scotcheroos…these bars are LIFE. And no matter what you call them, they taste like your classic scotcheroos with a healthy twist.
How Are These Scotcheroos Healthier?
How did we make these healthier than your classic scotcheroo recipe? We ditched the corn syrup and white sugar and replaced them with honey and coconut oil. They taste just as delicious!
How to Make Healthy Scotcheroos
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
For the Bottom Layer
- 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.
For the Top Layer
- 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.
Pro tip: We love to keep our bite-sized scotcheroos in the freezer for an easy dessert that we can just put on a platter and serve!
Storage
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.
Freezing Scotcheroos
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.
Healthy Scotcheroos
These healthy scotcheroos are made with all natural sugar, unsalted peanut butter, and coconut oil (no white sugar or corn syrup)! They are ready in no time and a great healthy spin on this classic dessert bar.
Ingredients
Bottom Layer
- 1.5 cups all-natural peanut butter
- 1/2 cup honey
- pinch of salt
- 4 cups brown rice crispies
Top Layer
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 2 tablespoons coconut oil
Instructions
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!).
Tips & Notes
- 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.
Nutrition Facts
Serving Size: 1/36 Calories: 146 Sugar: 9 Sodium: 5 Fat: 9 Carbohydrates: 15 Fiber: 2 Protein: 3Keywords: scotcheroos
I love this recipe. I’m going to cook it today with my kids.
★★★★★
You say these are made with only “natural sugar”. What semi-sweet chocolate chips and butterscotch chips are you using that are made with “natural sugar”? Where can I find those?
This recipe is one of my favorites!! My family said these were better than the “normal” scotcheroos made with sugar and corn syrup. Thanks for a great recipe!!
★★★★★
I really love your all recipes, especially dessert recipes are awesome. I have started food blog.
★★★★★
This recipe was delicious, easy, and enjoyed by the whole family. I will definitely be making it again!
★★★★★
A household favorite! Prefer this way over “traditional” & also of course dark chocolate chips. I always cut into 36, no problem. So delicious 🤤
★★★★★
Hi – These look great! Do you have a favorite natural peanut butter? Thank you!
Our favorites are Kirkland brand or Smuckers!
These are literally so amazing. I’m 8 months preggo and craving sweets and I didn’t feel guilty eating 3 of these at a time 😂
YESSSS! Glad you love them 😀
Just curious what the purpose of the coconut oil is with the chips? Is it just to add healthy fats? Most other recipes don’t require coconut oil and the bars can be left on the counter.
You can omit if you want, but the coconut oil softens the chocolate a bit making it much easier to bite into once it cools completely.
I grew up in small town Minnesota and Scotcheroos were a staple at every family/church/school event. Have made these a few times now and LOVE THEM!! I did put them in an 8 X 8 however. Personal preference on how thick you want the bars to be. My three kids prefer these over the “real deal” scotcheroos. Thank you for this recipe. It is my new go to!
★★★★★
SO EFFING GOOD.
The taste is great! Using a 9X13…hahaha… Stick with a 9X9!
★★★★
Just made for my Daisy Girl Scout troop tomorrow. I melted the honey, pb and coconut oil in a pot so would blend better with rice crispies . Thanks Lee.
★★★★★
“classic church lady basement bar” YES. totally remember those. The special k crack bars.
Can you replace the honey with maple syrup or brown rice syrup? I would LOVE to make these–I haven’t enjoyed too many Scotcheroos as a kid, but boy oh boy I wish I did. Guess I missed out on a lot!
I used about half maple syrup half honey. You could probably just use maple syrup I’d you wanted to
This is PERFECT! Will be making these all summer 🙂 🙂