Easy Chocolate Peanut Butter Scotcheroos
Easy Chocolate Peanut Butter Scotcheroos are a no-bake dessert made with only 4 ingredients. The best healthy gluten-free recipe with the perfect sweet & salty combo.
Originally shared at The Real Food RD’s
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A quick to make dessert made with only 4 ingredients that’s loved by everyone. Easy Chocolate Peanut Butter Scotcheroos are a healthy version of the classic Scotcheroos. We’ve swapped out a few ingredients to make them gluten-free, dairy-free, and refined sugar-free. Of course we kept the two greatest ingredients – chocolate and peanut butter. Chocolate and peanut butter may be the greatest combination, we all agree with that, right?
Chocolate and peanut butter are pretty much the best combination, we’ve already established that. The sweet decadent chocolate and creamy peanut butter mixed together with the crunch from the crispy rice cereal makes for a dessert that will be hard to stop at one. I like keeping the crispy rice cereal ‘crispy’ by using honey as the sweetener. Honey has the right ‘sticky’ amount and it doesn’t soak into the crispy rice cereal like maple syrup does, giving us a wonderful crispy crunch dessert.
I love making Easy No-Bake desserts because they’re quick to make. Just a good food processor and a mini muffin tin for this recipe. I add the crispy rice cereal, peanut butter and honey to the food processor and turn it on. A couple 10 second bursts with scraping the sides down between and the Scotcheroo mixture is ready. Next I press the mixture into mini muffin tins, scooping out a spoonful of mixture and press it firmly into the tins. Place them in the freezer for 30 minutes before topping with melted chocolate and a sprinkle of pink sea salt.
With the holidays just around the corner, I like being able to have a quick dessert I can whip up for when company comes over. Easy Chocolate Peanut Butter Scotcheroos are the perfect ticket. During the holidays I’ll have a batch (or two) just waiting in the freezer. They keep in the freezer for a couple of weeks, so making a batch now and having them ready for Thanksgiving or Christmas parties will save you time. An hour before the party, just pull them out and voila, dessert is ready!
- 4 cups crispy rice cereal
- 1/3 cup honey
- 1/2 cup peanut butter
- 1/3 cup chocolate chips
- 1 tsp coconut oil
- pink Himalayan sea salt
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In a food processor, add the crispy rice cereal, honey and peanut butter. Process for 20 second bursts, scraping sides at each interval. Continue to mix until mixture is well mixed together.
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Scoop out mixture by the spoonful and evenly fill a 24 count mini muffin tin. Press mixture very firmly into the muffin tin.
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Place in freezer for 30 minutes.
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In a small saucepan, over low heat, add chocolate chips and coconut oil. Stir constantly until all chocolate chips have melted.
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Remove the muffin tin from freezer and remove Scotcheroos from tin. Place a spoonful of melted chocolate on top of each Scotcheroo. Smooth with the back of a spoon. Sprinkle each mini Scotcheroo with a pinch of pink sea salt. Serve once chocolate has set.
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Keep in freezer until ready to serve.
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