Easy Vegan Scotcheroos (No-Bake!)
No-bake Scotcheroos with a crispy, peanut buttery cereal base and fudgy, chocolate “butterscotch” topping. A decadent and (regrettably) shareable treat. Vegan, gluten-free, and no butterscotch chips or corn syrup required!
Servings 16 (Bars)
Ingredients
BARS
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1 cup peanut butter (we recommend a natural, drippy one // find our favorite brands here)
- 2 tsp vanilla extract
- 4 cups crispy rice cereal (not puffed // we used Whole Foods 365 brand // ensure vegan/gluten-free as needed)
TOPPING
- 1 cup semi-sweet chocolate chips (dairy-free/vegan // we like Enjoy Life)
- 1/4 cup vegan butter (we like Miyoko’s)
- 1/4 cup coconut cream (we like Savoy)
- 2 Tbsp coconut sugar
- 1 Tbsp vanilla extract
- 1 generous pinch sea salt
Instructions
- Line an 8 x 8-inch (or similar size) baking dish with parchment paper and set aside.
- BARS: In a small saucepan over low heat, combine the maple syrup and coconut sugar. Heat, stirring continuously, until the coconut sugar has dissolved, about 1-2 minutes. Add the peanut butter and vanilla and mix again until well combined and warmed through, another 2-3 minutes. Transfer the mixture to a large heat-proof mixing bowl and add the crispy rice cereal. Mix gently until fully incorporated.
- Transfer the bar mixture to the parchment-lined baking pan, spread, and press into an even layer.
- TOPPING: Add the chocolate chips to a small heatproof bowl and set nearby. To your now empty saucepan (or a separate clean one) add the vegan butter, coconut cream, coconut sugar, vanilla, and salt. Heat over medium-low heat, stirring constantly with a spatula or spoon until the coconut sugar is melted and the mixture is just beginning to bubble on the edges, about 3-4 minutes. Once lightly bubbling, remove from the heat and carefully pour the hot butter mixture over the chocolate chips. Cover the chocolate chips with a lid or plate and let sit for 5 minutes, then mix well with a spatula until glossy and smooth.
- Pour the chocolate mixture over the rice bars and spread to evenly cover. Then chill in the refrigerator for ~1 hour, or until the chocolate is set and no longer shiny. Carefully remove from the pan and gently peel away the parchment paper. Cut into bars (we recommend 16) and enjoy! Leftovers keep in a sealed container in the refrigerator for 4-5 days or in the freezer for up to 1 month.
Video
Notes
*Prep time includes cooling for 1 hour.
*Nutrition information is a rough estimate calculated with natural, unsalted peanut butter and Nature’s Path organic brown rice cereal.
*Nutrition information is a rough estimate calculated with natural, unsalted peanut butter and Nature’s Path organic brown rice cereal.
Nutrition (1 of 16 servings)
Serving: 1 bar Calories: 297 Carbohydrates: 34.8 g Protein: 5.6 g Fat: 16.6 g Saturated Fat: 6.8 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 77 mg Potassium: 124 mg Fiber: 3 g Sugar: 22.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 40 mg Iron: 0.1 mg