Love scotcheroos but want to make them without peanut butter? Try these peanut-free scotcheroos that are made with cookie butter spread!
My mother-in-law subscribes to a food magazine and she likes to keep the issues around for me to browse when we visit. I get free reign of any issues or recipes that I want since she recycles anything that I don’t want.
As I was flipping through one of the magazines, I came across an advertisement featuring a dessert that looked really tasty. The caption said that it was a scotcheroo, and sadly, it wasn’t anything that I have ever tried before. My mother-in-law said that she used to eat these as a child and would devour them whenever they were available.
When I looked at the recipe, I noticed that it contained peanut butter. I was very sad to see this since I don’t like peanut butter. So I set off to find a way to make a scotcheroo that I would be able to enjoy. Thankfully, I came across this recipe that featured cookie butter, and I was happy as a clam again.
The recipe came together very quickly and was reminiscent of a cookie butter rice krispy treat. The cookie butter mixture was sweet and sticky, and the chocolate layer on top was a nice complement to the cookie butter. While both my husband and I enjoyed these very much, he was disappointed that I didn’t use peanut butter. Perhaps I will make a peanut butter version sometime, but for now this is what he got.
This would be a great dessert for anybody who is allergic to peanuts or doesn’t like peanut butter. I hope you all enjoy these peanut-free cookie butter scotcheroos as much as we did!
- 6 cups Rice Krispies
- 1 cup corn syrup
- 1 cup granulated sugar
- 3 Tablespoons unsalted butter
- 1 cup cookie butter spread creamy or crunchy will work just fine
- 1 cup creamy cookie butter spread
- 1 cup chocolate chips
- Generously butter or grease a standard 9"×13" baking pan and set aside.
- Place the Rice Krispies in a large bowl and set aside.
- In a medium sized sauce pan, mix together the corn syrup, sugar, and butter. Cook over medium heat until it comes to a gentle boil.
- Remove the saucepan from the heat and stir in cookie butter until everything is fully mixed. Do not wash the sauce pan; you will use it again.
- Transfer the cookie butter mixture into the large bowl with the Rice Krispies and mix well. Work quickly because it will be very sticky and start to harden. Press down on the top with your hands or use a sheet of wax paper to help.
- In the same sauce pan, melt the chocolate chips with the cookie butter over medium low heat until smooth and pour over the top of the bars. Smooth the top with a spatula.
- Chill in the refrigerator for about 20 minutes or so before cutting and serving.