No Bake Gluten Free and Dairy Free Scotcheroo Bars
These No Bake Allergy Free Scotcheroo Bars are loaded with flavor and school-safe! They have a thick layer of chocolate on the top and chewy rice cereal on the bottom! Plus, they only use 1 pot to make them and don’t use the oven! Quick and easy to whip up a dessert in a hurry. Great for school or church functions because everyone can eat them!
These bars are:
- NUT FREE
- DAIRY FREE
- GLUTEN FREE
- EGG FREE
- CORN FREE
- TREE NUT FREE
- VEGAN
Can I use Peanut butter instead of the sunflower butter?
Yes, you can! I have been making these bars for many years, using either peanut butter, almond butter or sunflower seed butter interchangeably. However, they are not allergen free or school safe unless you use the sunflower seed butter.
How long will these stay fresh?
Well, they only last about 24 hours in my house, LOL! Cover the pan with plastic wrap to keep them fresh. But, they will keep for 3-5 days on the counter or in the fridge.
Special ingredients?
These bars are made with agave syrup (either light or dark) instead of the traditional corn syrup. This makes them more nutritious and non-gmo. I try to avoid GMOs as much as possible in my recipes.
Is rice crispy cereal gluten free?
Always read the labels and make sure it says the rice cereal is gluten free on the label. If it says it has malt flavor, malt extract or barley malt in the ingredients, it contains GLUTEN, even if it doesn’t say it contains wheat.
Gather your ingredients
- Agave Syrup
- White sugar
- Sunflower Seed Butter (divided)
- Vanilla Extract
- Sea Salt
- Crispy rice cereal (gluten free- check the labels)
- Chocolate chips (dairy free- check the labels)
- Flaky Sea Salt like Celtic Sea Salt (for sprinkling)
- First, grab a large stockpot and a 13 x 9 inch pan. Lightly grease the 13 x 9 pan. You will be stirring all of the ingredients into the stock pot, no bowls required!
- Add the agave and sugar to the stock pot and heat it to medium heat, stirring to combine. The sugar will begin to dissolve.
- Heat the sugar and agave mixture stirring frequently to help it dissolve.
- Once it comes to a full boil, do not stir and set your timer for 1 minute.
- Boil the sugar and agave for 1 minute and then turn off the heat.
- Next, add the sunflower seed butter, sea salt and vanilla. Stir until all combined and smooth.
- Add the crispy rice cereal and stir until it’s all coated.
- Once the cereal is all covered in the sunflower/sugar mixture, spread it evenly in your prepared pan.
- Press it firmly with the back of a rubber spatula or large spoon. Set it aside while making the topping.
Now for the Chocolate Topping! My favorite part!
- First, add the chocolate chips and sunflower seed butter to a double boiler or glass microwave-safe dish.
- Melt the chocolate chips and sunflower seed butter until smooth. I microwave it for 1 minute and stir. Then, microwave for 30 seconds, which is enough to melt it. Do not overcook the chocolate or it will seize/burn.
- Spread it over the pressed cereal mixture and smooth it out.
Sprinkle the warm chocolate with flaky celtic sea salt. It’s so, so, so good!!
I hope you LOVE these bars and they are hit with your family! Comment if you try this recipe!
No Bake Allergy Free Scotcheroo Bars
Ingredients
- 1 1/4 cups Agave Syrup
- 3/4 cup sugar
- 3/4 cup Sunflower Seed Butter divided
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 8 cups GF crispy rice cereal
- 12 oz semi sweet chocolate chips Dairy free
- Flaky celtic sea salt optional, but so so good!!
Instructions
- Lightly grease a 13×9 baking pan.
- In a large stock pot, add the agave and sugar and stir to combine.
- Cook on medium heat until the sugar dissolves and the hot sugar/agave starts to bubble.
- Once the sugar mixture comes to a full boil, set your timer for 1 minute.
- Boil the sugar mixture for 1 minute and then turn off the heat.
- Next, add 1/2 cup of sunflower seed butter, 1/4 tsp sea salt and vanilla extract until the mixture is smooth.
- Stir in the crispy rice cereal until it's all coated.
- Once it's all coated, dump it into your prepared pan.
- Press the cereal mixture with the back of a spoon and evenly spread it in your baking dish. Set aside and making the topping.
For the chocolate topping:
- Add the chocolate chips and 1/4 cup sunflower seed butter to a double boiler or glass microwave safe dish.
- Melt the chocolate chips and sunflower seed butter until smooth. If using the microwave, cook it for 1 minute, stir and then microwave for 30 seconds. 30 second increments if it's still not smooth. Do not overcook or the chocolate will seize.
- Once the chocolate is smooth, spread over the cereal mixture.
- Sprinkle with flaky celtic sea salt.
- Let the topping cool. You can either refrigerate it to help the topping set faster or let it cool at room temperature.
- Once cool, cut into bars and enjoy! Makes 12 generous sized bars