Inside Out Scotcheroos (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)

A kid approved after-school snack that’s sweet, crispy and chewy. A nice kick of protein from SunButter instead of the traditional peanut butter–making this great for those with food allergies. Only four ingredients and requires no marshmallows! Free of gluten, dairy, egg, soy, peanut & tree nuts. It’s also top 8 free and vegan too! FULL DISCLOSURE: I am a SunButter affiliate.

How many of you grew up on scotcheroos? I feel like it was a total 90’s dessert. It was rice krispies meets peanut butter and chocolate. It was delicious and I’ve missed it…until I figured out this recipe.

One thing I didn’t like about the original scotcheroo is that you have to make the bar and then the chocolate topping. And, sometimes…you just don’t have time or patience…or even clean bowls for that! Seriously–am I the only baking-aholic without a dish washer? #TheStruggleIsReal I truly and utterly hate doing dishes. At what age is it appropriate to start making, I mean, allowing your kids the opportunity to do dishes? I usually save them for after my kids go to bed and then I binge watch Netflix while I do them, so I at least have something enjoyable about the dreaded process. If you have a fav show on Netflix, leave it in the comments. I swear I’ve about finished all my fav shows and need new recommendations. Anyways…I could lament forever about dishes…back to happy things…

So, I have combined the chocolate and “peanut butter” into the bar making it easier, and more importantly in ONE BOWL and one step.

I also love this recipe because it has only FOUR ingredients. And, don’t worry–you don’t have to go out and find a special dairy-free chocolate! Instead, you use a chocolate rice crispy cereal, and it’s two ingredients in one. I’ve even found two different brands that work, since it’s typically just rice and cocoa and a few preservatives. So no specialty-foods-store-run either. I also love that it uses up my chocolate rice crispy cereal, because then I don’t  have it for my kids to eat for breakfast. Backwards, I know…but I feel better about them consuming sugar mid-afternoon, than in the morning. Splitting hair, really, but oh well!

I really can snack on this all day, and not even leave any for my son for an after-school snack. It’s got the perfect combo of crisp cereal, but chewy texture that it’s a mouth addiction! Good thing I’m a nice mom and leave him a sliver.

Add to the fact that any peanut-allergic kid can have this, and it’s vegan thanks to no marshmallows so basically everyone will be addicted too so I won’t feel so left out. 🙂

I hope you enjoy these Inside Out, allergy-friendly, utterly delicious Scotcheroos!

Inside Out Scotcheroos (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

A kid approved after-school snack that's sweet, crispy and chewy. A nice kick of protein from SunButter instead of the traditional peanut butter--making this great for those with food allergies. Only four ingredients and requires no marshmallows! Free of gluten, dairy, egg, soy, peanut & tree nuts. It's also top 8 free and vegan too!

Author: Allergy Awesomeness

Recipe type: Snack/Dessert

Serves: 8x8 pan

Ingredients

• ½ cup dark Karo syrup (light also works)
• ½ cup granulated sugar
• ½ cup SunButter (creamy)
• 3 cups chocolate rice crispy cereal

Instructions

1. Grease a square 8x8 inch pan with non-stick cooking spray.
2. Place a heavy saucepan on the stove top and warm to medium. Add the karo syrup and sugar. Heat and continuously stir until the sugar has melted. Allow to come to a boil and allow to boil for 30 seconds.
3. Remove the pan from the heat and stir in the SunButter until it's fully incorporated. Add the cereal and quickly mix it until everything is coated. Press the mixture into the greased pan. I usually wet my hands that way they don't stick and then flatten and shape the mixture to the pan.
4. Allow the bars to cool. Cut into 9 squares and inhale.

3.5.3208

Adapted from: The Allergen-Free Baker’s Handbook by Cybele Pascal