FULL DISCLOSURE: I am a SunButter affiliate. A kid-approved after-school snack that’s sweet, crispy and chewy — with a boost of protein from SunButter instead of traditional peanut butter. Only four ingredients and no marshmallows required. Free of gluten, dairy, egg, soy, peanut & tree nuts. Top 8 free and vegan.
Do you remember scotcheroos from the 90s? They were rice krispies combined with a peanut-buttery chocolate layer — addictive and nostalgic. I wanted that same flavor and texture but allergy-friendly and simpler to make. This version combines the chocolate and “peanut butter” elements into one bowl so there’s no separate topping to temper or melt, and cleanup is minimal.
I swapped peanut butter for SunButter, which gives a similar richness and protein without peanuts or tree nuts, making these bars safe for many allergy-sensitive households. Instead of melting chocolate, this recipe uses chocolate rice crispy cereal as the chocolaty component, so you won’t need specialty dairy-free chips — most chocolate rice crispies are just rice and cocoa with a few preservatives, and they work perfectly here.
What I love about this approach is the one-bowl simplicity: warm a sweet syrup mixture, stir in the SunButter, fold in the chocolate cereal, press into a pan, and let cool. No marshmallows, no double-melting step, and very little equipment to wash. If dishes are your nemesis like they are mine, this recipe will feel like a tiny victory.
The finished bars have a crisp exterior from the cereal and a pleasantly chewy, slightly sticky interior from the syrup and SunButter — the texture balance makes them hard to stop eating. They’re great for lunchboxes or as an after-school treat, and because they’re free of common allergens and vegan, they suit many dietary needs.
Inside Out Scotcheroos
A simple, allergy-friendly take on classic scotcheroos: sweet, crispy and chewy bars made with SunButter and chocolate rice crispy cereal. Only four ingredients, vegan and free of the top eight common allergens.
Ingredients
- 1/2 cup dark Karo syrup (light works if preferred)
- 1/2 cup granulated sugar
- 1/2 cup SunButter, creamy
- 3 cups chocolate rice crispy cereal
Instructions
- Grease an 8×8-inch square pan lightly with non-stick cooking spray or line it with parchment paper for easier removal.
- Place a medium saucepan over medium heat. Add the Karo syrup and granulated sugar, stirring continuously until the sugar dissolves and the mixture comes to a gentle boil. Let it boil for about 30 seconds while stirring to prevent scorching.
- Remove the pan from the heat and immediately stir in the SunButter until fully incorporated and smooth.
- Quickly add the chocolate rice crispy cereal and fold until all pieces are evenly coated.
- Press the mixture evenly into the prepared pan. Wetting your hands slightly can help prevent sticking while you press and smooth the top.
- Allow the bars to cool completely at room temperature before cutting into 9 squares. Store in an airtight container at room temperature for several days or refrigerate for longer storage.
Adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal (adaptation noted for credit).
Serving suggestions: cut into small squares for bite-sized snacks, pack one or two bars in a lunchbox with a piece of fruit for a balanced treat, or enjoy alongside a glass of plant-based milk. These bars also travel well for picnics and outings.
Storage tips: keep the bars in an airtight container at room temperature for up to 3–4 days. For longer storage, refrigerate for up to two weeks; bring to room temperature before serving for the best texture. If you prefer firmer bars, chill briefly before cutting.
If you’re looking for more cereal-based recipes or allergy-friendly baking ideas, search the blog for additional options and inspiration. Enjoy these simple, kid-approved Inside Out Scotcheroos — sweet, crunchy, and perfectly snackable.