Tuesday, May 14, 2019
Healthy Schotcheroos
The best Healthy Scotcheroos ever! These healthy scotcheroos are made with no added sugar, unsalted peanut butter, and coconut oil. This scotcheroos recipe has no white sugar or corn syrup, win win! They are ready in no time and a great healthy spin on a classic schotcheroo bar. Make it with me!
Who doesn't love a good scotcheroo? I know I do! I knew I wanted to try and make this recipe a little lighter, and a little more macro friendly. I used Brown Rice Cereal that I found at Harmons. I also used all natural peanut butter, and honey to sweeten the bars! Delicious!
The bars in the pictures are cut larger to show texture! For the macros to be on with this recipe, cut the scotcheroo bars into 20, smaller squares.
Healthy Scotcheroos
Yields 20 servings
178 calories/ 5F/27C/3P
Bottom Layer
1.5 cups all-natural peanut butter
1/2 cup honey
4 cups brown rice crispies
Top Layer
1/2 cup chocolate chips
1/2 cup butterscotch chips
1 tablespoon coconut oil
Bottom Layer
First, spray a 9×13-inch pan with cooking spray or lay a sheet of parchment paper into the bottom of the pan.
Prepare the bottom layer of the bars by mixing peanut butter, honey, and salt into a large bowl. Mix until smooth and then fold in rice crispies.
Transfer the rice crispy mixture onto the bottom of the pan and use your hands or a spatula to press the mixture into the pan. Set aside.
Top Layer
Add chocolate chips, butterscotch chips, and coconut oil to a microwave safe bowl. Microwave in intervals for 30 seconds, stirring in-between, until melted.
Once melted, pour the chocolate mixture on top of the rice crispy layer. Shake pan and spread chocolate evenly with a spatula.
Place in the freezer for at least 2 hours.
When ready to slice, remove from freezer and let chill for 20 minutes. Slice and enjoy.
Store in a freezer-safe gallon size bag in the freezer.
Healthy Scotcheroos
Yields 20 servings
178 calories/ 5F/27C/3P
Bottom Layer
1.5 cups all-natural peanut butter
1/2 cup honey
4 cups brown rice crispies
Top Layer
1/2 cup chocolate chips
1/2 cup butterscotch chips
1 tablespoon coconut oil
Bottom Layer
First, spray a 9×13-inch pan with cooking spray or lay a sheet of parchment paper into the bottom of the pan.
Prepare the bottom layer of the bars by mixing peanut butter, honey, and salt into a large bowl. Mix until smooth and then fold in rice crispies.
Transfer the rice crispy mixture onto the bottom of the pan and use your hands or a spatula to press the mixture into the pan. Set aside.
Top Layer
Add chocolate chips, butterscotch chips, and coconut oil to a microwave safe bowl. Microwave in intervals for 30 seconds, stirring in-between, until melted.
Once melted, pour the chocolate mixture on top of the rice crispy layer. Shake pan and spread chocolate evenly with a spatula.
Place in the freezer for at least 2 hours.
When ready to slice, remove from freezer and let chill for 20 minutes. Slice and enjoy.
Store in a freezer-safe gallon size bag in the freezer.
Tom Roberts Illustration Tom Roberts is an illustrator from... crss
Tom Roberts Illustration
Tom Roberts is an illustrator from Hereford, United Kingdom. He is heavily influenced by mythology and folklore. Predominantly using acrylics, oils and pencil sketches, the work he produces is often woven with personal symbolism.
For more check out his Instagram.
Looking to spice up your timeline? Like out our Facebook!
posted by Margaret from tu recepcja
crssTom Roberts Illustration Tom Roberts is an illustrator from...
Tom Roberts Illustration
Tom Roberts is an illustrator from Hereford, United Kingdom. He is heavily influenced by mythology and folklore. Predominantly using acrylics, oils and pencil sketches, the work he produces is often woven with personal symbolism.
For more check out his Instagram.
Looking to spice up your timeline? Like out our Facebook!
posted by Margaret from tu recepcja
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