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Gluten-Free Scotcheroos Recipe: Chewy Peanut Butter & Butterscotch Bars

Our gluten-free Scotcheroos capture the same nostalgic flavor you remember—made without corn syrup and entirely gluten-free. These easy no-bake bars combine a chewy peanut butter-crisp rice base with a sweet chocolate-butterscotch topping.

three gluten-free scotcheroo squares stacked on a white dessert plate

Classic Scotcheroos are a beloved no-bake treat from many childhoods. These bars appeared at birthday parties, sleepovers, church events, and holiday cookie exchanges—always a crowd-pleaser. The combination of a soft peanut butter crispy layer topped with a chocolate-butterscotch coating is irresistible.

Traditional Scotcheroos usually contain gluten, but with one simple swap—using certified gluten-free crisp rice cereal—you can enjoy a safe, equally delicious version. Best of all, this recipe uses honey instead of corn syrup for sweetness.

ingredients for gluten-free scotcheroos

Simple Ingredients To Get Started

  • Crispy rice cereal: Use a certified gluten-free crisp rice cereal. Do NOT use Rice Krispies brand because it contains malt syrup.
  • Honey: This recipe replaces corn syrup with honey for sweetness and a slightly different, pleasant flavor.
  • Granulated sugar: Helps the mixture bind—don’t omit or substitute with only honey.
  • Creamy peanut butter: You can use natural or traditional creamy peanut butter. Natural peanut butter can dry out the bars faster, while traditional spreads (like JIF or Skippy) hold together a bit better.
  • Vanilla & salt: These balance the sweetness and enhance the overall flavor.
  • Chocolate chips: Semi-sweet or dark chocolate works well; dark chocolate offsets the sweet butterscotch topping.
  • Butterscotch chips: The sweet morsels that give Scotcheroos their classic flavor.
  • Butter: Helps the topping melt smoothly and stay sliceable.
  • Optional flaky sea salt: A light sprinkle balances the sweetness beautifully.

Key Ingredient: Crisp Rice Cereal

Rice Krispies brand cereal is NOT gluten-free because it contains malt syrup. To keep these Scotcheroos safe for anyone avoiding gluten or with celiac disease, choose a certified gluten-free crisp rice cereal such as Barbara’s or similar grocery-brand alternatives.

mixing up gluten-free scotcheroos step by step

How To Make Gluten-Free Scotcheroos, Step By Step

See the recipe card below for exact ingredient amounts and full details.

  1. 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.
  2. 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 hardening.
  3. Combine. Stir in 3/4 cup creamy peanut butter and heat gently until blended. Remove from heat and stir in 1 teaspoon vanilla and 1/4 teaspoon salt. Add the cereal and fold until evenly coated.
  4. Pat it out. Transfer the mixture to the prepared pan and gently press into an even layer with a spatula or your fingers. Don’t compact too tightly—the bars should stay soft and chewy.
spreading chocolate on peanut butter rice krispies to make gluten-free scotcheroos
  1. 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, until smooth. Alternatively, melt over low heat in a small saucepan.
  2. Layer. Spread the melted chocolate-butterscotch mixture over the cereal layer and smooth with an offset spatula.
  3. Set & serve. Let the topping set for 2–3 hours at room temperature, or refrigerate covered for 45–60 minutes to speed setting. Garnish with flaky sea salt if desired and cut into squares or bars. These are rich—12–18 small bars is a good serving plan.
  4. Store. Place leftovers in an airtight container at room temperature for 1–3 days.
gluten-free scotcheroos cut into squares

Tools Of The Trade

You don’t need specialized equipment, but a few handy tools make the process neater and easier.

  • 8×8 or 9×9 metal pan for clean edges and easy slicing.
  • 3-quart saucepan for mixing the honey, sugar, and peanut butter without overflow.
  • Offset spatula to smooth the topping into an even layer.
  • Sharp knife to cut tidy bars once the topping has set.
stacking gluten-free scotcheroos on a white dessert plate

FAQ + Tricks For The Best Gluten-Free Scotcheroos

Are Scotcheroos gluten-free? They are only gluten-free when made with a certified gluten-free crisp rice cereal. Rice Krispies brand is not gluten-free.

Use a large enough saucepan. It’s easier to add the cereal into the peanut butter mixture when you have plenty of room to stir, so choose a pan with adequate capacity.

Slice small. These bars are rich—cutting into smaller pieces (12–18) makes them more enjoyable and party-friendly.

hand holding up a gluten-free scotcheroo to show the texture

More Gluten-Free Cereal Treats To Try

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Gluten-Free Peanut Butter Rice Krispies Treats

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Gluten-Free Lucky Charms Treats

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two gluten-free scotcheroos stacked on a white dessert plate

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 are a nostalgic, no-bake treat made without corn syrup. Perfectly chewy, sweet, and easy to prepare—don’t skip the flaky sea salt on top.

Ingredients

For the cereal base:

  • 3 cups gluten-free crisp rice cereal* (NOT Rice Krispies)
  • 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

  1. Prep. Line an 8×8 or 9×9 pan with parchment paper. Measure 3 cups cereal and set aside.
  2. Melt. In a large saucepan combine honey and sugar. Stir over medium-low heat until the sugar dissolves, 5–7 minutes. Avoid boiling.
  3. Combine. Stir in peanut butter until smooth. Remove from heat and add vanilla and salt. Fold in the cereal until coated.
  4. Pat it out. Press the mixture into the prepared pan, keeping the layer soft and not overly compacted.
  5. Make the topping. Melt the chocolate chips, butterscotch chips, and butter in short microwave intervals or over low stovetop heat until smooth.
  6. Layer. Spread the topping over the cereal base and smooth evenly.
  7. Set & serve. Let set 2–3 hours at room temperature or refrigerate 45–60 minutes. Sprinkle flaky sea salt if desired and cut into 12–18 bars.
  8. Store. Keep in an airtight container at room temperature for 1–3 days.

Notes

  • Crisp rice cereal: Use a certified gluten-free brand (e.g., Barbara’s or similar). Do not use puffed rice; it’s too soft for this recipe.
  • Peanut butter: Natural peanut butter can dry out the bars faster; traditional creamy peanut butter gives a firmer texture.
  • Chocolate choice: Dark chocolate provides balance against the sweet butterscotch topping, but semi-sweet or milk chocolate will work if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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