My mom makes the most amazing treat called Scotcheroo’s. I’m not sure how well known this type of dessert it, but its basically a peanut butter rice krispy treat with a chocolate butterscotch topping. They were always my favorite dessert growing up. In fact, my sister and I never wanted cake for our birthdays, we wanted scotcheroo’s! So this was a challenge recipe for me. I needed to bring back those childhood memories while not using things like High Fructose Corn Syrup and ingredients laden in white sugar.
Did I succeed? Yes and no… This doesn’t taste like what I remember. But boy is it good! If you like peanut butter and dark chocolate, this is pretty hard to resist. Everyone that tried it really like it. (Which is good because I would have sat and ate the whole pan if I didn’t share it! They’re pretty addicting.)
* I have to provide a disclaimer on these. Although the post title says peanut butter rice krispies (because they remind me of those), they aren’t actually crispy. They’re more like a blondie or a cookie bar texture.
Peanut Butter Rice Cookie Bars
Ingredients:
Bar:
2 cups organic rice flakes
3/4 cups + 1/2 cup unsweetened soymilk (divided)
1/2 cup brown rice syrup
1/4 cup date sugar
1/2 cup + 2 tablespoons all natural peanut butter
1 tablespoon canola oil
Sauce/Topping:
4 oz unsweetened baking chocolate
1/4 tsp liquid stevia
Instructions:
In a medium mixing bowl, add the organic rice flakes and soak in 3/4 cups of soymilk. Set aside.
In a medium saucepan, add the brown rice syrup. Mix in the date sugar and 1/2 cup soymilk. Stir continually until the mixture starts to show signs of boiling. Once the mixture begins to oil, add the peanut butter and canola oil.
Let the mixture boil (a very low boil!) for about 5 minutes. Then remove the pan from the stove and let it cool another 5 minutes. (Or if you have a metal or glass mixing bowl you can probably skip the cooling step. I had a plastic mixing bowl and didn’t want to take chances.) Mix the syrup into the rice flakes; making sure they’re all covered. I mixed for at least 5 minutes, I wanted to make sure I didn’t have any loose flakes.
Spray or grease a small casserole dish and pour the batter in. Its more like ‘plop’ the batter in, but you get the idea :). I used a glass pan that is about 8 by 10″. Then cover the pan and leave it in the fridge for a few hours or overnight. This will ensure that the milk and syrup has been completely ‘soaked up’ into the rice flakes.
When you take it out of the fridge, put it right into the oven for about 40 minutes at 350 degrees.
Let the pan completely cool before you cut it into bars. You can add the topping 1 of 2 ways. Either cut the bars first and then pour topping onto each individual bar, or you can pour topping across the whole thing and then cut the bars out. I actually did half and half to see what I liked better. I preferred to add the chocolate to each piece individually, but it was more time consuming.
To make the topping, chop up the 4 oz of chocolate and put in a microwave safe container. I started by doing 30 seconds at a time for the first minute, mixing it up with a fork between, and then putting it in for 15 seconds at a time; all the while mixing it up so no parts of the chocolate got burnt. Once it was all liquefied, I mixed in the liquid stevia. Then use a spoon to spread the chocolate over the bars.
Once they’ve cooled, dig in!
This recipe is linked to My Meatless Monday, Just Another Meatless Monday, Monday Mania, Mouthwatering Monday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Twister, Slightly Indulgent Tuesday, Tasty Tuesdays, Delicious Dishes, Pennywise Platter, Gluten Free Wednesday, Real Food Wednesday, and Vegetarian Foodie Fridays.
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