Healthy Scotcheroos
Happy birthday to me, scotcheroos, and a Merry Christmas to you! Scotcheroos have always been my ALL TIME FAVORITE dessert. They were my birthday cake one year and I made them last weekend for my birthday. Again. It was also the one unhealthy treat I wanted during my wedding weekend!😍 Scotcheroos are THE BEST! Sweet and crunchy peanut butter rice crispy treats covered in melted milk chocolate and butterscotch chips. Truly rich and decadent. Most people can only eat one. I ate five on my 22nd birthday (I have problems). Normally, scotcheroos are loaded with sugar, corn syrup, peanut butter (which has more sugar and trans fats), milk chocolate (more sugar), and butterscotch chips (more sugar and trans fats). I'm really really really REALLY amped to report that the recipe below is a vegan, accidentally gluten free, refined sugar free, plant-based replica that is still super rich and delicious!!!! And it's even dad-approved (which says a lot since he's kind of a picky eater... and will tell me if something tastes like... I don't know, dirt (true story)? I even bought butterscotch flavoring which takes these from 10 to 1000!! I have a problem. A dessert problem.
Recipe adapted from: Amy’s Healthy Baking
Ingredients
Peanut Butter Rice Crispy Bottom Layer
- 1/2 c crunchy natural peanut butter
- 1/4 c brown rice syrup
- 1/4 c date paste
- 2 c brown rice crisps cereal
Chocolate Butterscotch Top Layer
- ½ c cashews, soaked for 4+ hours (liquid drained)
- 1/2 c almond milk (unsweetened)
- 2 c medjool dates (pits removed)
- ¼ c cocoa powder
- 1 can full fat coconut milk
- 1/2 c date paste (if more sweetness is desired)
- 1/4 tsp butterscotch flavoring (optional)
- 1/4 tsp sea salt (optional)
Directions
Chocolate Butterscotch Top Layer
- Place almond milk and cashews into the blender and blend until smooth. Add 2 cups pitted dates and coconut milk and continue blending until contents are smooth a smooth cream is formed.
- Before adding the cocoa powder remove 1 cup of the blender content and place it in a small bowl. Combine it with 1/4 tsp of salt and 1/4 tsp butterscotch flavoring (if using these 2 items or instead keep it plain), place in the freezer to cool and firm up while you prepare the rest.
- Slowly add cocoa powder to the remaining cashew date cream and blend until smooth.
- Pour chocolate frosting into a freezer safe bowl or pan and place in the freezer to cool and firm up while you prepare the rest.
Peanut Butter Rice Crispy Bottom Layer
- Mix peanut butter, date paste, and brown rice syrup together until thoroughly combined to form a thick paste.
- Mix in brown rice crisps cereal until thoroughly coated.
- Lightly press mixture into an 8×8 pan and pop into the freezer for at least 10 minutes.
- Keep frozen or the brown rice crisps could get a bit soggy.
Assembly
- Remove peanut butter rice crisps from freezer and pour about half of the chocolate sauce over the top. Smooth it out with a spatula (you want it about a 1/2 inch thick). Save the rest of the chocolate sauce for another recipe (or eat like chocolate pudding).
- Using about half of the butterscotch sauce drop it by the teaspoon over the chocolate sauce and swirl it together using a toothpick or butter knife. This is the fun part. You can make any pretty design you wish (careful not to over do it). I just took a butter knife and sliced through the chocolate creating long swirly lines. Save the rest of the butterscotch sauce for another recipe (or eat like butterscotch pudding).
- Place in the freezer and chill for at least 4 hours. Serve.
- Store in the freezer because the top melts quickly and the crisp rice on the bottom layer could get soggy. Remove from freezer when ready to serve and then pop it back it before you eat.
- Enjoy!
Wow! Going to try to make these for Christmas dessert!
yes, do it! 🙂