Nutrient Dense Scotcheroos (Gluten-Free, Refined Sugar Free)

Nutrient Dense Scotcheroos (Gluten-Free, Refined Sugar Free)

Scotcheroos are a crowd pleaser!

Who doesn’t love that peanut butter and chocolate combination. It is also easy to eat a ton of them. A friend of mine asked for a healthier version of these bad boys, and I was happy to oblige.

So, I found a regular Scotcheroo recipe like this one. Then, I modified the ingredients. This still doesn’t make Scotcheroos a health food, but it makes you feel a little bit better about eating a treat.

In a typical Scotcheroo, there is white sugar, refined cereal, corn syrup, sugary chocolate, and peanut butter (that may have some not so good ingredients). Using my simple swaps, we are at least getting quality sources of sweeteners, nuts, and grains. Maybe to even further balance it out, you should have a nutritious dinner like salmon burgers before hand. It’s all about balance, right!?!?! haha


  • 6 cups puffed rice cereal (no preservatives, preferably sprouted, whole grain)
  • 1 cup coconut sugar or date sugar
  • 1 cup date syrup (here is a recipe to make your own – It’s really easy. Just dates, water, and lemon juice.)
  • 1 1/2 cup creamy organic peanut butter (no hydrogenated oil or added sugars)
  • 1 cup Lily’s chocolate chips (sweetened with Stevia)
  • 1 cup butterscotch (made from recipe below – you will use the entire batch you make)

Butterscotch (I changed this recipe):

  • 4 TBSP grass-fed butter
  • 3/4 cup coconut sugar
  • 2 TBSP plus 1/4 cup full fat coconut milk, divided
  • 1 tsp organic vanilla extract


  1. In a saucepan over medium heat, add the butter and coconut sugar. When the butter melts, whisk in 2 TBSP coconut milk.
  2. Bring to a boil, and cook 4 minutes, whisking occasionally. It should get a deep color.
  3. Turn off the heat, and carefully whisk in remaining 1/4 cup coconut milk and the vanilla extract.
  1. Pour rice cereal into a large bowl and set aside. Line a 9×13″ baking pan with parchment paper or aluminum foil OR butter the edges with grass-fed butter or coconut oil.
  2. Make your date syrup if you are not using store bought. Here is the recipe.
  3. In a large saucepan, mix the coconut or date sugar and date syrup together. Heat on the stove-top over medium heat until it starts to boil, stirring constantly.
  4. Remove from heat and stir in the peanut butter until it has completely melted and is smooth.
  5. Pour the warm peanut butter mixture over the cereal in the bowl set aside earlier.
  6. Stir until all of the rice cereal  is coated
  7. Press cereal mixture into prepared 9×13″ pan evenly.
  8. Make your butterscotch. See recipe above.
  9. In a double boiler on the stove, melt the milk chocolate chips. Mix in a cup of the butterscotch. Stir until smooth.
  10.  Pour the chocolate butterscotch mixture over the cereal mixture in the pan. Spread evenly.
  11. Place in the refrigerator to set up for 1 hour.
  12. Devour!

For more…

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