NO-BAKE Scotcheroos Without Corn Syrup (Rice Krispies with Chocolate & Butterscotch!)

Lightly grease an 8-inch square baking pan and line it with two pieces of parchment paper criss-crossing them.

Chop the chocolate and butterscotch chips (or Cadbury caramel) to prepare for melting.

In a small saucepan, add honey, maple syrup, and sugar. Set over medium heat and stir constantly to dissolve the sugar.

Bring the mixture to a simmer, then remove from heat and stir in creamy peanut butter.

Add salt to the mixture (if forgotten, it can be added later).

In a large mixing bowl, add puffed rice cereal and pour the peanut butter syrup over it. Stir until the cereal is completely coated.

Spread the cereal mixture evenly into the prepared pan.

Set up a makeshift double boiler by adding water to a small saucepan and bringing it to a gentle simmer.

In a heatproof bowl, add chopped dark chocolate and butterscotch chips (or caramelized white chocolate). Set the bowl over the simmering water, ensuring it doesn't touch the water, and stir gently to melt.

Once melted, stir in coconut oil for a glossy finish.

Pour the chocolate mixture over the puffed rice mixture in the pan.

Move the dish to the fridge to set completely.

Remove the slab from the pan and cut into 16 bars.

Equipment Needed

Spice Level:

Dietary