Who doesn’t love a sweet treat you can feel good about eating? This Healthy dessert recipe with macros: Scotcheroos Without Corn Syrup is here to satisfy your cravings without the guilt. Made with wholesome ingredients, these bars are chewy, peanut-buttery, chocolaty, and oh-so-good. Whether you’re packing up lunchboxes, bringing dessert to a potluck, or just treating yourself, these Scotcheroos are your new kitchen besties. You’ll love that they skip the corn syrup for a more balanced, healthier twist on the classic recipe. Oh, and did we mention they’re ridiculously easy to whip up? Let’s get started!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Healthy dessert recipe with macros: Scotcheroos Without Corn Syrup Recipe
Scotcheroos have been a classic dessert staple for decades, showing up at school parties, church potlucks, and family gatherings, particularly in the Midwest. Traditionally, they’re made with peanut butter, crispy rice cereal, and corn syrup, all topped with a luscious layer of melted chocolate and butterscotch chips. It’s like the dessert trifecta of creamy, crunchy, and gooey all in one. But let’s face it—even though the original version is a treat, it’s not exactly waistline-friendly. Enter these supercharged, healthier Scotcheroos! This recipe skips the corn syrup and swaps it out for ingredients that won’t leave you with a sugar crash. Plus, if you’re trying to be mindful about macros (proteins, carbs, fats), this recipe won’t throw you off track. Imagine enjoying these bars with a warm cup of coffee or a glass of cold milk—perfection right? Whether you’re a Scotcheroo newbie or missing the version grandma used to make, this modern twist is just what you need!Why You’ll Love This Recipe
- Sweet and satisfying without the guilt
- Healthier twist on the classic Scotcheroos
- No corn syrup, just wholesome ingredients
- Perfect for lunchboxes, snacks, or dessert spreads
- Quick and easy to make
- All the peanut butter and chocolate flavors you love
- Great for crowds or meal prep
Key Ingredients and Substitutions
- Natural Peanut Butter: The creamy base. If you’re allergic to peanuts, almond or sunflower butter works great too.
- Brown Rice Syrup: A wholesome alternative to corn syrup. Honey can also work, but it’ll have a slightly different flavor.
- Crispy Rice Cereal: Provides that signature crunch. You can even go for a gluten-free option.
- Dark Chocolate Chips: For that rich chocolate layer. Feel free to sub with semi-sweet or milk chocolate.
- Butterscotch Chips: Adds that classic butterscotch goodness. You can omit if you’re looking for a deeper chocolate flavor.
- Vanilla Extract: Rounds out the flavors. It’s small but mighty, so don’t skip it!
- Sea Salt: A pinch to balance all the sweetness and highlight the flavors.
How to Make the Recipe (Step-by-Step)
- In a microwave-safe bowl, combine the natural peanut butter and brown rice syrup. Heat in 20-second intervals, stirring each time, until smooth and well-mixed.
- Add the vanilla extract and stir it into the warm peanut butter mixture.
- Place your crispy rice cereal in a large mixing bowl and pour the peanut butter mixture on top. Stir until every piece is coated evenly.
- Press the mixture into a greased or parchment-lined 9×13-inch pan. Use the back of a spoon or your hands to flatten it out.
- In another microwave-safe bowl, melt the dark chocolate and butterscotch chips together. Heat in 15-second intervals to avoid burning, stirring each time.
- Spread the melted chocolate mixture evenly over the pressed cereal base.
- Sprinkle a small pinch of sea salt over the top (optional but highly recommended).
- Let the bars cool at room temperature until the chocolate sets, or speed things up by popping the pan in the fridge for about 30 minutes.
- Cut into squares and serve. Enjoy every chewy, crunchy, chocolaty bite!
Expert Tips for Success
Warm the peanut butter mixture slowly to avoid scorching.
Use fresh crispy rice cereal for maximum crunch.
For an extra pop of flavor, toast the cereal lightly before mixing.
Press the cereal mixture gently into the pan—it should be firm but not compacted.
For perfectly neat squares, use a warm knife to slice through the bars.
Variations and Customizations
Want to shake things up? Add chopped nuts for extra crunch or sprinkle shredded coconut over the melted chocolate for a tropical twist. If you’re a fan of protein-packed snacks, mix in a scoop of your favorite protein powder when combining the peanut butter and brown rice syrup. You can also swap out the chocolate layer entirely for white chocolate or drizzle melted caramel on top for an extra indulgent take.
Nutritional Information
Each serving (based on 12 servings) is approximately 220 calories, with about 5g of protein to keep you full, 30g of carbohydrates for an energy boost, and 10g of fats to satisfy. These bars make for a well-balanced sweet treat that fits into most diets, especially when eaten in moderation. Plus, with no corn syrup in the mix, you’ll skip the feeling of a sugar overload!
Storage and Reheating Instructions
For storing, place the cut bars in an airtight container, separating layers with parchment or wax paper to keep them from sticking. Pop them in the fridge, where they’ll stay fresh for up to a week. Need them to last longer? Toss them in the freezer for up to 3 months. Just thaw at room temperature when you’re ready to enjoy. They don’t need reheating (yay for low-maintenance desserts!).
Recipe Card of Healthy dessert recipe with macros: Scotcheroos Without Corn Syrup
Ingredients list
- 1/3 cup peanut butter (80g)
- 1/3 cup sugar-free maple syrup or pure maple syrup
- 1/4 cup honey (80g)
- 1 Tbsp butterscotch chips (15g)
- 1/8 tsp salt
- 1/4 cup protein powder (30g) can omit
- 3 cups rice krispies (80g)
- 3/4 cup chocolate chips (120g)
- 1 tsp coconut oil
Step-by-Step Instructions
- Arrange a layer of parchment paper in the bottom of an 8×8” dish and put it aside for later use.
- Using a microwave-safe bowl, combine peanut butter, syrup, honey, butterscotch chips, and salt. Heat for 15-second sessions, stirring intermittently until the blend is smooth. Then, stir in protein powder.
- Gently fold rice krispies into the mixture until fully coated. Pour into the prepared dish and press down firmly using parchment paper sprayed with nonstick spray.
- In a microwave-safe bowl, melt chocolate chips and coconut oil for 30-second intervals, stirring in between sessions. Drizzle evenly over the cereal mixture and smooth with a spatula.
- Let the dish chill in the freezer for 30 minutes. Slice into bars and indulge in a delicious treat!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make these Scotcheroos vegan?
Absolutely! Substitute the butterscotch chips with a vegan-friendly option or skip them entirely. Use vegan crispy rice cereal and chocolate chips as well.
Do I need a candy thermometer for this recipe?
Nope! This recipe is as easy as can be and doesn’t involve boiling sugar or anything tricky. Just warm and mix!
Can I use regular peanut butter?
You can, but keep in mind that natural peanut butter (the kind with just peanuts and salt) works best as it’s free of added sugars and oils.
What should I do if my chocolate layer doesn’t set?
If your kitchen is warm, pop the pan in the fridge for 30 minutes to speed up the setting process.
These Healthy Scotcheroos Without Corn Syrup sound amazing! I love how they’re packed with peanut butter, that butterscotch flavor, and chocolate—without the guilt! I might try swapping the protein powder with a plant-based version. Can’t wait to make them! 😊