Scotcharoos {Gluten-free}

What do you get when you combine the yummy flavors of peanut butter, chocolate and butterscotch with gluten-free rice cereal? Scotcharoos! I’ve been making these easy no-bake bars for years and they are one of my most-requested treats! They couldn’t be easier to make, and are perfect to bring to potlucks and family gatherings! There are never any left to bring home!

Ingredient Notes:

• Don’t use regular “Rice Krispies” or generic crispy rice cereal as those aren’t gluten-free due to the malt (barley) in them. You want to make sure to buy the gluten-free version. I always buy Nature’s Path Organic Crispy Rice cereal which is easy for me to find locally. There are some other brands that make gluten-free rice cereals but I haven’t personally liked any of them. Kellogg’s used to make a gluten-free Rice Krispies cereal too, but it was discontinued.
• Check and then double-check your butterscotch chips for gluten as well. Some popular brands like Nestle have barley added to their butterscotch chips. I recommend Guittard or Hershey’s butterscotch chips.
• I’ve had success with pretty much every kind of peanut butter in this – natural, regular, different brands. If you want to add some crunch, you can even use crunchy peanut butter.
• Yes, these bars are basically sugar + sugar + sugar + sugar + peanut butter + rice cereal. I know that. These aren’t a health food, they are a very yummy treat. I’m not advocating eating them for every meal, okay?!

I enjoy making these when I’m visiting/staying with others as well. With just 6 ingredients that I can find easily at any store, I can mix these up very quickly at anyone’s house. With a clean saucepan and baking pan as well as new, unopened products, I can even make this safe gluten-free treat in a gluten-full kitchen!

This recipe is one shared with me from my college roommate, Steph, the same one that blessed us all with her amazing chocolate fudge icing. Thanks Steph for sharing these recipes with me all those years ago!

Scotcharoos {Gluten-free}

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Total Time

I always bring home an empty pan when I bring these addictive treats to potlucks!

Ingredients

• 1 cup sugar
• 3/4 cup corn syrup
• 1 cup creamy peanut butter
• 6 cups gluten-free Crisp Rice cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Directions

1. Spray a 9x13 pan with nonstick cooking spray. Set aside.
2. In a large saucepan, over medium heat, whisk sugar and corn syrup. Continue whisking while cooking until sugar is dissolved and the mixture starts to boil. Remove pan from heat.
3. Stir in the peanut butter until well mixed.
4. Stir in gluten-free crispy rice cereal until all of the cereal is well coated.
5. Scoop mixture into greased pan and press evenly. Set aside.
6. In a small saucepan, over low heat, melt butterscotch and chocolate chips, stirring constantly. (This step can be done in a microwave safe bowl, microwaving in short increments, stirring frequently.)
7. Spread butterscotch/chocolate mixture over cereal mixture in pan. Let cool until firm, then cut into bars. I often put in the refrigerator for about a half hour to help the topping set more quickly.

by Michelle Palin ~ My Gluten-free Kitchen

Recipe Notes

Double check all ingredients for gluten. Crisp rice cereal commonly contains malt (barley) so you need to buy a brand specifically labeled gluten-free.
I recommend Guittard or Hershey's butterscotch chips. Some other brands contain barley.

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