Our Gluten-Free Scotcheroos have all the nostalgic flavor of the originals, updated to be gluten-free. They’re easy no-bake bars and—best of all—made without corn syrup.
Classic scotcheroos are a simple no-bake treat I discovered growing up in the Midwest. These chewy peanut butter crispy bars topped with a chocolate-butterscotch layer were a staple at birthday parties, sleepovers, church events, and holiday cookie exchanges. They always disappeared fast.
What makes them so irresistible is the contrast: a soft, chewy peanut butter rice cereal base with a sweet chocolate-and-butterscotch topping. This recipe keeps that classic combination while swapping in gluten-free crisp rice cereal and using honey instead of corn syrup.
Below are the ingredients, tips, and step-by-step instructions to make these gluten-free scotcheroos at home—no corn syrup required.
Simple Ingredients To Get Started
- Crispy Rice Cereal. Use a certified gluten-free crisp rice cereal. Do NOT use Rice Krispies brand, which contains malt syrup and is not gluten-free.
- Honey. This recipe replaces corn syrup with honey for sweetness and binding.
- Sugar. Granulated sugar helps the bars hold together. The balance of honey and sugar gives the right texture.
- Creamy Peanut Butter. Traditional creamy peanut butter (like JIF or Skippy) helps the bars stay moist and cohesive. Natural peanut butter can be used but may lead to a drier texture.
- Vanilla & Salt. Vanilla adds flavor depth and a pinch of salt balances the sweetness.
- Chocolate Chips. Semisweet or dark chocolate chips work well. Dark chocolate helps cut the overall sweetness from the butterscotch chips.
- Butterscotch Chips. These provide the classic butterscotch flavor for the topping.
- Butter. A small amount helps the topping melt smoothly and stay sliceable.
- Optional: Flaky Sea Salt. A sprinkle on top contrasts nicely with the sweet topping.
Key Ingredient: Crisp Rice Cereal
Rice Krispies brand cereal is NOT gluten-free because it contains malt syrup. To keep these scotcheroos celiac-safe, choose a certified gluten-free crisp rice cereal such as Barbara’s or other labeled gluten-free brands.
How To Make Gluten-Free Scotcheroos, Step By Step
The full recipe with exact ingredient amounts and the printable card appear in the recipe card below.
- Prep. Line an 8×8 or 9×9 square pan with parchment paper. Measure 3 cups of gluten-free crisp rice cereal and set aside.
- Melt. In a large saucepan, combine 1/2 cup honey and 1/2 cup granulated sugar. Stir over medium-low heat until the sugar dissolves, about 5–7 minutes. Avoid boiling to prevent the mixture from becoming too hard when cooled.
- Combine. Stir in 3/4 cup creamy peanut butter and heat gently until fully incorporated. Remove from heat, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Add the cereal and stir until it’s evenly coated.
- Pat It Out. Transfer the mixture to the prepared pan and gently press into an even layer with a flexible spatula or your fingers, taking care not to compact the mixture too firmly—aim for a soft texture.
- Make the Topping. In a microwave-safe bowl, combine 1 cup chocolate chips, 1 cup butterscotch chips, and 3 tablespoons butter. Melt on low power in 10–15 second intervals, stirring between each interval, until smooth. Alternatively, melt in a small saucepan over low heat.
- Layer. Spread the melted chocolate-butterscotch mixture over the cereal base and smooth with an offset spatula.
- Set & Serve. Let the topping set for 2–3 hours at room temperature before cutting. To speed up setting, cover and refrigerate 45–60 minutes. Garnish with flaky sea salt if desired and cut into 12–18 smaller bars, as these are rich.
- Store. Keep leftovers in an airtight container at room temperature for 1–3 days.
Tools Of The Trade
You don’t need specialty equipment for these bars, but a few simple tools make the process easier:
- 8×8 or 9×9 Metal Pan. A pan with neat corners helps produce tidy squares.
- 3-Quart Saucepan. Use a roomy saucepan so you can stir the honey-sugar-peanut butter mixture and add cereal without spills.
- Offset Spatula. Helpful for evenly spreading the topping.
- Sharp Knife. A serrated or sharp knife makes clean cuts through the set topping.
FAQ + Tricks For The Best Gluten-Free Scotcheroos
Are Scotcheroos Gluten-Free? Only when made with a certified gluten-free crisp rice cereal. Rice Krispies brand contains malt syrup and is not gluten-free.
Use a big enough saucepan. A larger pan makes it easier to stir in the cereal without making a mess. A 3-quart saucepan provides ample room.
Slice small. These bars are rich and candy-like, so smaller portions work best. Cutting into 12–18 pieces keeps servings reasonable for sharing or party plates.
More Gluten-Free Cereal Treats To Try
Gluten-Free Peanut Butter Rice Krispies Treats
Gluten-Free Lucky Charms Treats
Gluten-Free Fruity Pebbles Treats
Recipe Card
🌟 Did You Make This Recipe?
Leave a star rating and let us know how your Gluten-Free Scotcheroos turned out!
Tap to Leave a Review
Gluten-Free Scotcheroos
5 from 1 review
- Author: Emily Dixon, Sweets & Thank You
- Total Time: 25 minutes
- Yield: 12–18 Bars
- Diet: Gluten Free
Description
These gluten-free scotcheroos deliver the childhood flavor you love, updated to be celiac-safe. Don’t skip the flaky sea salt on top—it brightens the sweetness.
Ingredients
For The Cereal Base:
- 3 cups gluten-free crisp rice cereal* (NOT Rice Krispies Brand!)
- 1/2 cup honey
- 1/2 cup granulated sugar
- 3/4 cup creamy peanut butter*
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For The Chocolate Butterscotch Topping:
- 1 cup semisweet or dark chocolate chips*
- 1 cup butterscotch chips
- 3 Tablespoons butter
- Optional: Flaky sea salt, for garnish*
Instructions
- Prep. Line an 8×8 or 9×9 square pan with parchment paper. Measure 3 cups of cereal and set aside.
- Melt. In a large saucepan, combine honey and sugar. Stir over medium-low heat until the sugar dissolves, 5–7 minutes. Avoid boiling.
- Combine. Stir in the peanut butter and heat until blended. Remove from heat and stir in vanilla and salt. Add cereal and mix until coated.
- Pat It Out. Transfer the cereal mixture to the prepared pan and gently press into an even layer without compacting too much.
- Make The Topping. Combine chocolate chips, butterscotch chips, and butter in a microwave-safe bowl. Melt on low power in 10–15 second intervals, stirring until smooth, or melt over low heat on the stovetop.
- Layer. Spread the melted topping over the cereal base and smooth with an offset spatula.
- Set & Serve. Let the topping set 2–3 hours at room temperature (or refrigerate 45–60 minutes). Garnish with flaky sea salt and cut into 12–18 bars.
- Store. Keep in an airtight container at room temperature for 1–3 days.
Notes
- Crisp Rice Cereal. Use a certified gluten-free crisp rice cereal like Barbara’s or a labeled store brand. Avoid puffed rice, which is too soft for this recipe.
- Peanut Butter. Traditional creamy peanut butter gives the best texture; natural peanut butter can make bars drier and less cohesive.
- Chocolate Chips. Dark chocolate balances the sweetness of the butterscotch topping, but semisweet or milk chocolate also work if you prefer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American