Healthy Scotcheroo Recipes

HEALTHY SCOTCHEROO RECIPE

Steps:

• In a large bowl mix together crispy rice cereal, old fashioned oats and flax meal. Set aside.
• In a small pot heat honey over low heat until boiling.
• Once it just begins to boil, add peanut butter and 2 Tbsp coconut oil, stir to combine and turn off heat.
• Stir in vanilla and pour over crispy rice mixture.
• Mix until it is all combined and pour into a 7x11 inch pan and press to flatten.
• Melt chocolate and 1 Tbsp coconut oil in a double broiler.
• Pour over crispy rice and peanut butter mixture and spread until the top is coated.
• Sprinkle with course sea salt (optional) and let cool to harden.

SCOTCHEROOS

Steps:

• Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the two long sides. Spray with nonstick cooking spray.
• Combine the corn syrup with the sugar in a large pot. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. (It's better to err on the side of lower heat here because if the mixture boils for too long, the bars will be incredibly hard to cut!)
• Remove the pot from the heat and add the peanut butter. Stir until combined. Add the cereal and stir until coated. Pour into the prepared baking dish and spread evenly with a spatula.
• Combine the chocolate and butterscotch chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until totally melted (about 2 minutes total). Pour over the cereal mixture, spread evenly and let sit at room temperature until the chocolate-butterscotch topping has firmed, about 2 hours (or refrigerate until chilled, about 2 hours).
• Use the parchment overhang to help lift the mixture out of the pan. Cut into 15 to 20 bars. Store in an airtight container at room temperature for up to 3 days. Or freeze for up to 1 month.