If you’re looking for a simple, delicious, and vegan-friendly dessert, you’ll love these chocolate scotcharoos. They’re crunchy, chewy, and chocolatey, and they only require a few ingredients and no oven. Plus, they’re gluten-free and refined sugar-free, making them a healthier alternative to traditional rice krispie treats.

These chocolate scotcharoos are adapted from the Minimalist Baker, one of my favorite food blogs for easy and wholesome recipes. I’ve made some minor changes to suit my taste and preferences, but you can always customize them to your liking.

They are perfect for snacking, sharing, or gifting. You can store them in an airtight container at room temperature for up to a week, or in the freezer for up to a month. But trust me, they won’t last that long!

I hope you give these chocolate scotcharoos a try, and let me know what you think in the comments below. If you make them, don’t forget to tag me on Instagram @integrativesteps and use the hashtag #Scotcharoos. I’d love to see your creations!

Chocolate Scotcharoos Recipe

Ingredients

• 1/2 cup maple syrup
• 1/2 cup coconut sugar
• 1 cup drippy peanut butter
• 2 tsp vanilla extract
• 4 cups brown rice cereal
• 1 cup chocolate chips
• 1/4 cup butter (vegan if desired)
• 1/4 cup coconut condensed milk or cream
• 1 tsp vanilla extract
• 1 pinch of salt
• Sea salt flakes, for topping

Instructions

1. Line a 9×9 inch baking pan with parchment paper and set aside.
2. In a small saucepan over low heat, combine the maple syrup, coconut sugar, peanut butter, and vanilla extract. Stir until smooth and well combined, about 10 minutes.
3. Transfer the peanut butter mixture to a medium bowl and add the brown rice cereal. Stir well to coat the cereal evenly.
4. Press the cereal mixture firmly and evenly into the prepared baking pan. Set aside.
5. Place the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted and smooth.
6. Drizzle the melted chocolate over the cereal layer, spreading it with a spatula if needed.
7. In another small saucepan over low heat, combine the butter, coconut condensed milk or cream, vanilla extract, and salt. Stir until smooth and bubbly, about 15 minutes.
8. Pour the butter mixture over the chocolate layer, spreading it with a spatula if needed.
9. Sprinkle some sea salt flakes on top of the butter layer, to taste.
10. Freeze for 30 minutes or refrigerate for 1 hour, until set.
11. Cut into squares or bite-sized pieces, and enjoy!

Notes

• Use any kind of nut butter, such as almond, cashew, or sunflower seed butter, instead of peanut butter. Just make sure it’s drippy and not too thick.
• Any liquid sweetener works such as honey, agave, or brown rice syrup, instead of maple syrup. You can also use any kind of granulated sweetener, such as cane sugar, coconut sugar, or brown sugar, instead of coconut sugar.
• Pick your chocolate chips, such as dark, milk, or white chocolate, or even vegan chocolate chips, instead of regular chocolate chips.
• You can use any kind of dairy or non-dairy butter, such as margarine, vegan butter, or coconut oil, instead of butter. You can also use any kind of dairy or non-dairy milk or cream, such as almond, soy, or oat milk, or coconut cream, instead of coconut condensed milk or cream.
• Optional to add some chopped nuts, such as peanuts, almonds, or walnuts, or some dried fruits, such as cranberries, cherries, or raisins, to the cereal mixture for extra crunch and flavor.
• I like kosher, sea, Himalayan salt, and of course sea salt flakes. You can also omit the salt if you prefer.

I hope this helps you with your blog post. Have a great day! 😊