Vegan Scotcharoos

This is a great, unique dessert option that will please any crowd!

Yum!! These scotcharoos are so simple to make, and they come out delicious, soft, and chewy every time! The peanut butter, butterscotch, and chocolate flavors are fabulous and much more satisfying than regular rice crispy treats, in my opinion. Vegan butterscotch chips aren’t easily found at stores (yet!), but I found these on Amazon, and the butterscotch flavor is spot on! These scotcharoo bars don’t require any baking, and you only need six ingredients. Use a 9×13 baking pan and double the recipe if you’re making these for a crowd!

Ingredients:

• 3 cups rice crispy cereal
• 1/2 cup light corn syrup
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan butterscotch chips

Method:

• In a small saucepan, combine the corn syrup, sugar, and peanut butter. Heat on low-medium, stirring constantly, until completely smooth.

• Add the rice crispy cereal to a large mixing bowl and carefully combine it with the corn syrup mixture.
• Grease an 8×8 baking pan. Add the rice crispies and pat down until it’s flat and even on the bottom of the pan (I used a turner to do this).

• Microwave the chocolate and butterscotch chips in 30-second increments, stirring each time, until completely liquid.
• Add the chocolate to the rice crispies and, using a spoon, spread it evenly until the pan is covered.

• Refrigerate for at least one hour or until the chocolate is hardened. If you leave it in overnight, let it sit outside the fridge for a half hour before cutting into it.
• Enjoy & share!

Vegan Scotcharoos

These scotcharoo bars will take you back in time to when rice crispy treats were part of your regular diet! They are so easy to make and ridiculously delicious.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cooling Time 1 hour hr

Course Dessert

Servings 16

Calories 171 kcal

Ingredients

  

1x2x3x

• 3 cups rice crispy cereal
• 1/2 cup light corn syrup
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan butterscotch chips

Instructions

 

• In a small saucepan, combine the corn syrup, sugar, and peanut butter. Heat on low-medium, stirring constantly, until completely smooth.
• Add the rice crispy cereal to a large mixing bowl and carefully combine it with the corn syrup mixture.
• Grease an 8×8 baking pan. Add the rice crispies and pat down until it's flat and even on the bottom of the pan (I used a turner to do this).
• Microwave the chocolate and butterscotch chips in 30 second increments, stirring each time, until completely liquid.
• Add the chocolate to the rice crispies and, using a spoon, spread it evenly until the pan is covered.
• Refrigerate for at least one hour or until the chocolate is hardened. If you leave it in overnight, let it sit outside the fridge for a half hour before cutting into it.
• Enjoy & share!

Nutrition

Calories: 171kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 90mgPotassium: 52mgFiber: 1gSugar: 23gVitamin A: 355IUVitamin C: 3mgCalcium: 13mgIron: 2mg

Tried this recipe?Let us know how it was!