PEANUT BUTTER CHOCOLATE SCOTCHEROO’S

Let’s talk about the word “healthier” here. I am a HUGE advocate of eating the things you love (everything in moderation) and helping your body feel nourished and happy. And for some people, me especially, that means indulging in the sweeter foods in life quite often. You can’t be “Ambs Loves Food” and not love sugar!

With all that said, it’s a balance and that’s why I’m so excited to share this lighter dessert with you all.

These Peanut Butter Chocolate Scotcheroo’s have all the yumminess but with a few lighter substitutes.
You would never know these bars have a short ingredient list because they’re filled with so much flavor.

What I love most about these Peanut Butter Chocolate Scotcheroo’s is that
they’re naturally gluten free, use honey instead of sugar, and rice krispies for a lighter base and “crust”!

The chocolate layer on top is a combination of semi-sweet chocolate chips AND butterscotch chips.
Hence the “scotch” in the recipe name! And the peanut butter has honey and coconut oil to create the krispie crust.

And then they’re finished with a generous sprinkling of chunky sea salt crystals and chocolate shavings on top.

I absolutely love the flavor profile of chocolate and butterscotch together.

Next time you make some delish CHOCOLATE CHIP COOKIES, add in 1/2-1 cup butterscotch chips, you will love!!

To make these Peanut Butter Chocolate Scotcheroo’s extra pretty, you can take a toothpick and swirl all the chocolate into a pretty design. Such a fun way to elevate the look of these bars for a party or holiday dinner. With Thanksgiving literally right around the corner, these are sure to impress.

I found this recipe on Half Baked Harvest, I am loving making all her recipes lately! She sold me on how light and airy these bars were but the fact that flavor is just as present is what truly sets these apart. It’s also not too peanut buttery, which I prefer, that’s why I love the addition of butterscotch with the peanut butter and chocolate.
It truly is the perfect flavor pairing.

With all the holiday treats coming our way, it’s nice to having something lighter with all the pies I’m sure we’re lining up. And if you’re looking for the best pie recipe; this EASY CHOCOLATE PIE is amazing. It’s best served with a large scoop of vanilla icecream (I am obsessed with Tillamook Old Fashioned Vanilla if you want the deets!).

And when you cut into these bars, wait a little longer for them to come to room temp, I was too excited and cut them too early leading to some cracks in the top chocolate layer.

PEANUT BUTTER CHOCOLATE SCOTCHEROO'S

Print Recipe

Course Dessert

Prep Time 20 minutes mins

Servings 24

Ingredients

• 1 CUP CREAMY PEANUT BUTTER LOVE COSTCO KIRKLAND BRAND
• 1/4 CUP COCONUT OIL
• 3/4 CUP HONEY
• 1 TEASPOON VANILLA EXTRACT
• 12 OUNCES SEMI-SWEET CHOCOLATE CHIPS
• 1 1/2 CUPS BUTTERSCOTCH CHIPS
• 6 CUPS BROWN OR WHITE RICE KRISPIES
• 1 TABLESPOON BOURBON OPTIONAL, BUT I USED!
• SEA SALT FOR SPRINKLING
• CHOCOLATE SHAVINGS FOR SPRINKLING

Instructions

• USING A 9"X13" DISH OR DEEP BAKING TRAY, LINE WITH PARCHMENT PAPER
• IN A LARGE BOWL, POUR IN RICE KRISPIES, SET ASIDE
• COMBINE COCONUT OIL AND HONEY IN A MEDIUM SIZED POT OVER MEDIUM HEAT, BOIL FOR 2 MINUTES WHILE STIRRING
• TAKE OFF THE HEAT AND MIX IN THE PEANUT BUTTER, ADD IN VANILLA AND THE BOURBON (OPTIONAL), CONTINUE MIXING UNTIL SMOOTH
• POUR CREAMY MIXTURE OVER THE RICE KRISPIES AND MIX WITH A WOODEN SPOON
• ONCE ALL MIXED, TRANSFER INTO THE 9"X13" DISH, PUSH DOWN MAKING SURE THE RICE KRISPIES ARE TIGHTLY PACKED DOWN TO CREATE THE "CRUST"
• MELT CHOCOLATE AND BUTTERSCOTCH CHIPS IN A BOWL IN THE MICROWAVE FOR 30 SECONDS AT A TIME, MIX IN BETWEEN, STIR UNTIL MELTED, THEN POUR OVER RICE KRISPIES AND SMOOTH
• USING A TOOTHPICK OR SHARP KNIFE, DRAW SWIRLS AND PATTERNS IN THE CHOCOLATE, THEN SPRINKLE WITH SEA SALT AND CHOCOLATE SHAVINGS
• REFRIGERATE UNTIL SET, REMOVE AND LET COME TO ROOM TEMPERATURE SO THE CHOCOLATE SOFTENS SLIGHTLY, THEN CUT INTO 24 SQUARES
• KEEP BARS IN THE FRIDGE AFTER CUTTING

Notes

*NOTE: MAKE SURE YOUR PEANUT BUTTER IS JUST PEANUTS & SALT, NO ADDED SUGAR AND NOT "NO STIR"

**NOTE: WHEN CUTTING THE BARS, WAIT UNTIL THE CHOCOLATE IS AT ROOM TEMPERATURE AND NOT COLD, USE A SHARP KNIFE!