Gluten Free Scotcharoos feature a mouthwatering combination of chocolate, peanut butter, butterscotch, and crispy rice cereal. These crowd-pleasing, no-bake bars are perfect for sharing!
If you’ve ever wondered what it was like to grow up in the Midwest in the 80s and 90s – “Scotcharoos” describe half of it.
These sweet and chewy no-bake bars were there for all the important events, like school bake sales, church potlucks, picnics at the park, and sleepovers with your best friend.
They’re similar to Rice Krispie Treats in that they both use crispy rice cereal as the base of the bar, but instead of marshmallows, Scotcharoos feature the unbeatable combination of peanut butter, butterscotch, and chocolate.
Whether you’re young or old, from the Midwest or elsewhere, you’ll love these sweet treats that are perfect for sharing – and now made gluten free!
What are Scotcharoos?
Scotcharoos are made by melting together sugar and light corn syrup then stirring in creamy peanut butter and vanilla extract until smooth. Gluten-free crispy rice cereal is added, then the mixture is pressed into a pan.
A thin layer of melted chocolate and butterscotch chips is spread on top, then the bars are finished with a sprinkling of coarse sea salt, sliced, and served.
These babies are rich, satisfying, and a cinch to whip up for any occasion.
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Ingredients Needed
The most important thing to know before making Gluten Free Scotcharoos is that Kellogg’s Rice Krispies are NOT gluten free because they contain malt flavoring, which isn’t gluten free. That said, look for…
- Gluten free crispy rice cereal: I like One Degree Brown Rice Crisps and Nature’s Path Crispy Rice Cereal. Be sure you’re using CRISPY rice cereal, and not PUFFED rice cereal.
- Peanut butter: I like Jif Naturals which, despite the name, is not the drippy kind of natural-style peanut butter.
- Granulated sugar
- Light corn syrup: makes the bars soft and chewy.
- Vanilla extract: for an oomph of cozy flavor.
- Gluten free chocolate chips: I highly recommend using dark chocolate chips since these bars are so sweet, though semi-sweet will work too. I like Enjoy Life and Nestle brand chocolate chips.
- Gluten free butterscotch chips: my best friend and I would also often make butterscotch pudding together growing up, so even the scent of these brings back a flood of memories! Nestle makes a great gluten-free butterscotch chip.
- Finishing salt: a sprinkle of coarse ground finishing salt on top of the bars is highly recommended for balancing out the sweetness.
Helpful Tips
If 11-year-old me can make Scotcharoos, anyone can. That said, keep these tips in mind when whipping up a batch of your own:
- Spray the pan: Use nonstick spray to coat the pan generously before adding the crispy rice cereal mixture so the bars slide right out.
- Easy measuring. Use an Adjust-a-Cup measuring cup to make easy work of measuring both the peanut butter and light corn syrup.
- Crispy not puffed. Ensure you’re using CRISPY rice cereal instead of PUFFED rice cereal for that coveted crispy texture.
- DON’T BOIL: be sure the sugar and corn syrup mixture does not come to a boil, otherwise the bars can turn out hard instead of soft and chewy.
Alrighty, find an event on the calendar and make some Scotcharoos to share!
Try Gluten Free Dirt Cake
How to Make Gluten Free Scotcharoos
Step 1: Melt light corn syrup and sugar.
To a large cooking pot, add light corn syrup and granulated sugar then turn the heat to medium-low. Stir continuously with a spatula until the sugar dissolves and a few bubbles begin to rise to the surface from the bottom of the pot.
Recipe Tip
DO NOT let the corn syrup + sugar mixture boil, or the bars can turn out hard instead of soft and chewy.
Step 2: Add the peanut butter.
Remove the pot from the heat then stir in peanut butter and vanilla extract until smooth.
Step 3: Add the crispy rice cereal.
Next, add gluten-free crispy rice cereal then fold to combine and coat the cereal in the peanut butter mixture.
Scoop into a nonstick-sprayed 9×13″ pan then gently press into an even layer with a piece of wax paper or the bottom of a measuring cup sprayed with nonstick spray. Set the pan aside.
Recipe Tip
PRESS, don’t PACK the mixture into the pan so the bars come out light and crispy, vs dense.
Step 4: Add the chocolate-butterscotch topping.
To a medium-size glass bowl, add equal parts dark or semi-sweet chocolate chips, and butterscotch chips. Microwave in 30-40 second increments, stirring between increments, until melted and smooth.
Drizzle the topping over the bars then use an offset spatula to spread it into an even layer.
Let the bars cool for 10-15 minutes then sprinkle the top with finishing salt to help balance out the sweetness.
Let the Scotcharoos cool completely then slice into 24 bars. They are VERY sweet, so you only need a little square to satisfy!
Whether you’ve got an upcoming gathering where you can share these nostalgic bars, or simply want a taste of childhood today, Scotcharoos never fail to hit the spot. Enjoy every chewy-gooey bite!
More Easy Gluten Free Treats
- 1-1/4 cups light corn syrup
- 1 cup granulated sugar
- 1-1/4 cups creamy peanut butter, not natural-style/drippy peanut butter
- 1 teaspoon vanilla extract
- 6 cups gluten free crispy rice cereal, see notes
- 1 cup gluten free dark or semi-sweet chocolate chips, Enjoy Life or Nestle recommended
- 1 cup gluten free butterscotch chips, Nestle recommended
- Flaky/coarse sea salt, for finishing, optional
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Spray a 9×13” baking pan very well with nonstick spray then set it aside.
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To a large pot, add the corn syrup and sugar. Turn the heat to medium-low then cook while stirring continuously until the sugar dissolves and the mixture just barely begins to simmer. Once you see a few bubbles, turn the heat off then remove the pot from the heat. DO NOT let the mixture simmer or boil, or the Scotcharoos will turn out hard.
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Add the peanut butter and vanilla extract then stir until smooth.
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Add the crisped rice cereal then stir until it’s evenly coated in the peanut butter mixture. Scoop the mixture into the prepared baking pan then press, not pack, into an even layer with a piece of wax paper, or the bottom of a large measuring cup spread with nonstick spray. Set the pan aside.
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To a medium-size glass bowl, add the chocolate and butterscotch chips then microwave in 30-40 second increments, stirring between increments, until smooth and melted. Drizzle the mixture over the top of the bars then use an offset spatula to spread it into an even layer. Let the bars cool for 10 minutes then sprinkle coarse/finishing sea salt on top, if using.
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Cool the Scotcharoos completely then slice into 24 bars and serve. Store the bars covered in the pan on the counter for up to 5 days.
Calories: 258kcal, Carbohydrates: 42g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 141mg, Potassium: 133mg, Fiber: 1g, Sugar: 32g, Vitamin A: 473IU, Vitamin C: 4mg, Calcium: 32mg, Iron: 2mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Images by Ashley McLaughlin