The classic chocolate covered peanut butter rice krispie bars, but with minimal refined sugar thanks to a few modern swaps. It’s a peanut butter meets chocolate situation, so obviously, your people will love you.
- 1 cup brown rice syrup <- order on Amazon because you’re a queen and Amazon is life
- 1 cup peanut butter
- 1/4 cup real maple syrup
- 6 cups brown rice krispies
- 1 24-ounce bag of dark chocolate chips
- a generous pinch of flaked sea salt <- again, may I suggest Amazon
- Rice Krispie Mixture: Melt brown rice syrup, peanut butter, and maple syrup in a large pot until a smooth mixture forms. Add a pinch of sea salt and stir in the brown rice krispies. Remove from heat and press into a 9×13 pan.
- Chocolate Topping: Melt chocolate chips gently and slowly (preferably in a double boiler, or, in my case, a random stainless steel bowl fitted inside a pot of simmering water, but microwave or regular saucepan works, too). Pour chocolate over the rice krispie mixture and sprinkle again – !! – with sea salt because you don’t want to hate your life. Rest at room temperature until chocolate is set and watch them disappear.
I usually get my brown rice krispies at Whole Foods (store brand), but you can also just use regular rice krispies if you can’t find the brown rice version.
I tried subbing honey in place of the brown rice syrup and/or maple syrup and did not love it. It works texturally, but it is so overwhelmingly sweet. Like, make-your-teeth-hurt sweet. This coming from someone with a pretty high tolerance for sweets. I’d highly recommend sticking with the brown rice syrup which has a nice sticky texture but a much less dramatic sweetness to it.
These travel so well! We take them everywhere with us in the summer – parties, road trips, etc.
Here’s an original scotcheroo recipe for the sake of comparison.
This post contains affiliate links to the brown rice syrup and flaked sea salt on Amazon!
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