Scotcheroos Without Corn Syrup

These no-bake Scotcheroos are crunchy, chewy, and topped with rich dark chocolate. Made with salted caramel instead of corn syrup, they’re quick and irresistible.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

2 30

Total Time 50

Ingredients

▢ 100 g Rice Krispies Cereal
▢ 180 g Creamy Peanut Butter
▢ 340 g Salted Caramel Sauce
▢ 300 g Dark Chocolate Chopped

Instructions

Place the Rice Krispies in a large mixing bowl. Add the peanut butter and salted caramel sauce, then fold gently until the cereal is fully coated.
Transfer the mixture to a parchment-lined 8x8-inch (20x20 cm) baking dish and press firmly with a spatula into an even layer. Refrigerate for 30 minutes to set slightly.
Cut the dark chocolate into small pieces. Place in a heatproof bowl set over a saucepan of simmering water and stir until melted and smooth. Pour the melted chocolate over the chilled cereal mixture and spread evenly.
Warm a little peanut butter, transfer it to a piping bag, and drizzle lines over the chocolate topping. Refrigerate for 2 hours, until fully set.
Lift from the pan using the parchment paper, transfer to a cutting board, and cut into squares. Arrange on a plate and serve.

Notes

Line the Pan Well: I always use parchment paper so I can lift the bars out easily without sticking.

Pack It Tight: I press the mixture down firmly with a spatula so the Scotcheroos hold their shape when cut.

Melt the Chocolate Slowly: I like to melt it gently over simmering water so it stays smooth and glossy.

Chill Before Cutting: I leave them in the fridge until completely set, that way the squares slice cleanly.

Nutrition