Go Back
+ servings
side view of 3 scotcheroo bars stacked on top of one another

Healthier Scotcheroo Bars (GF+DF)

This healthier recipe for scotcheroos uses honey, coconut palm sugar, and natural peanut butter. Better-for-you and still delicious!
Course Bars, Dessert
Cuisine American
Time to Make 15 minutes
Servings 16 bars
Calories 224kcal
Author Sara


For the Bars

  • 3 cups gluten-free brown rice crisps cereal (if not gluten free, any rice crisp cereal will work)
  • 1/2 cup raw honey
  • 1/2 cup + 2 TBSP coconut sugar (also called coconut palm sugar)
  • 1 heaping cup natural peanut butter
  • 1/8 tsp. sea salt (if your peanut butter does not contain salt)

For the Chocolate Topping

  • 3/4 cup dairy-free semi-sweet chocolate chips (if not dairy free, any variation of chocolate chips will work)
  • 1/2 TBSP natural peanut butter


  • Prepare to make bars by adding brown rice crisps to a large mixing bowl.
  • Next, add the honey and coconut sugar to a small sauce pan. Heat on medium until the coconut sugar is fully dissolved and small bubbles start to form in the mix. Stirring occasionally during this process.
  • Turn heat to low and add peanut butter and salt to honey/sugar and mix until combined and smooth. Note: final peanut butter mix will be thick.
  • Pour peanut butter mix in bowl with brown rice crisps. Mix until crisps are fully incorporated. If needed, use your hands to mix together.
  • Press mixture into an 8x8 or 9x9 pan.
  • Melt the chocolate chips in a microwave safe bowl or sauce pan. If using the microwave, melt in increments of 30-45 seconds, stirring in between, until melted. If using the stovetop, heat over low heat, stirring frequently until chips are melted. Mix in the 2 TBSP peanut butter to melted chocolate and then spread over bars.
  • Allow chocolate to fully set before cutting into bars.
  • Enjoy!


  • Don't push the peanut butter and crisps mixture too firmly into the pan - if you condense the mixture too much when putting in the pan your bars will be really hard. 
  • You can double the recipe for a 9x13 pan. 


Calories: 224kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 165mg | Fiber: 2g | Sugar: 20g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg