Scotcharoos will always remind me of this little coffee shop in Omaha, Nebraska. When we would travel to North Dakota for the holidays, Omaha was the halfway point and we would always stay the night in their cutesy downtown, before traveling the rest of the way the next day. In Corey’s younger years, he could drive the entire 20 hour trek in one day, or at least make it to Buxton, North Dakota. But the older we got, the more we liked the idea of taking our time getting to where we were going.

And one of our favorite spots in Omaha was a cute little coffee shop, that became our go-to coffee stop before continuing our ventures north. And while they had great coffee, they also had scotcharoos. I grew up loving rice crispies, Corey grew up loving scotcharoos, and the love runs deep. If Corey’s love language was food, scotcharoos, this northern dessert staple,  would be it. So with his latte, he always got his northern nostalgic delicacy: a scotcharoo. Initially, I thought they were gross and too sweet, but nowadays, now that I make my own version, I am sold. I opt for honey instead of corn syrup and honestly it takes the flavor to a whole new level! It’ll give you that classic scotcharoos original recipe vibe but 100% better!

?These Scotcharoos without corn syrup are soft, chewy, and made with simple pantry ingredients. Sweetened naturally with honey and topped with a rich chocolate-caramel layer, they deliver all the classic flavor—without the processed syrup. Quick to make, no baking required, and completely gluten-free, they’re the perfect crowd-pleasing treat for parties, lunchboxes, or an easy dessert.

Why You Will Love This Recipe:

• No corn syrup needed – Sweetened naturally with honey for a softer, chewier texture without the overly sweet aftertaste.
• Completely no-bake – Perfect for warm days, busy schedules, or anytime you want an easy no bake dessert without turning on the oven.
• Gluten-free friendly – Made with crispy rice cereal and simple pantry staples, making it easy to serve everyone with confidence.
• Soft and chewy (not hard!) – The peanut butter and honey combination creates bars that stay tender and easy to bite.
• Quick to make – Just 15 minutes of hands-on time before chilling.
• Crowd-pleasing and nostalgic – All the classic scotcharoo flavor you remember, made with better-for-you ingredients.
• Easy to customize – Swap butterscotch for caramel, use dark chocolate, or add a sprinkle of flaky sea salt on top.

Ingredients:

• 1 cup honey – Use a mild-flavored honey so it doesn’t overpower the peanut butter. Local or raw honey works great here as a natural sweetener. You could substitute pure maple syrup, but it will change the flavor. Honey replaces light corn syrup. 
• 1/4 cup granulated sugar – Helps the honey thicken and set properly while keeping that classic scotcharoo chew.
• 1 cup creamy peanut butter – Recipes will say to use regular, shelf-stable peanut butter works best for structure, and to avoid natural peanut butter that separates, as it can make the bars oily or crumbly, but I always use natural and it turns out perfectly!
• 1 teaspoon pure vanilla extract – Adds warmth and depth to the peanut butter base.
• 6 cups crispy rice cereal – Make sure it’s certified gluten-free rice krispies if needed. Measure loosely for the best texture. I always use the brown rice crisps from Whole Foods. 
• 1 cup semi-sweet chocolate chips – Balances the sweetness of the honey and caramel. You can also use dark chocolate chips for a less sweet topping. You could also use milk chocolate chips, but I think it makes the scotcharoo bars too sweet. 
• 1 ½ cups butterscotch chips or caramel morsels – Traditional scotcharoos use butterscotch, but caramel morsels are a delicious twist. Trader Joe’s caramel morsels are a favorite for their rich flavor.
• 1 tablespoon oil or butter – Helps the chocolate and caramel melt smoothly and creates a glossy, sliceable topping. Coconut oil or salted butter both work well.
• Optional: flaky sea salt – A light sprinkle on top enhances the sweet-salty contrast and elevates the flavor.

1. Prepare the base
   Add the crispy rice cereal to a large bowl and set it aside. Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
2. Warm the peanut butter mixture
   In a medium saucepan, combine the honey, granulated sugar, creamy peanut butter, and vanilla extract. Heat over medium heat, stirring constantly with a spatula or wooden spoon.
   Continue stirring for 2–3 minutes, just until the mixture is smooth, glossy, and fully combined. Do not let it boil, as overheating can make the bars hard instead of chewy.
3. Coat the cereal
   Carefully pour the warm peanut butter mixture over the rice cereal. Using a spatula, gently fold and stir until every piece of cereal is evenly coated and no dry spots remain.
4. Press into the pan
   Transfer the cereal mixture to the prepared 9×13-inch pan. Lightly grease your hands or the back of a spatula and gently press the mixture into an even layer.
   Press firmly but not too hard—over-packing can lead to dense, tough bars.
5. Melt the topping
   In a double boiler (or a microwave-safe bowl), melt the chocolate chips and oil together until smooth.
   • Microwave method: Heat in 20–30 second intervals, stirring between each, until fully melted and glossy.
6. Top the bars
   Pour the melted chocolate mixture over the pressed cereal layer. Use an offset spatula or the back of a spoon to spread the chocolate topping evenly to the edges. Sprinkle lightly with flaky sea salt, if desired.
7. Chill and set
   Place the pan in the refrigerator for about 30 minutes, or until the chocolate layer is fully set. Once firm, slice into small squares and serve.

Tips and Tricks for Best Results:

• Do not boil the honey mixture. Heat just until smooth and combined. Boiling or overheating will make the bars hard once they cool.
• Use shelf-stable peanut butter. Natural peanut butter can separate and create greasy or crumbly bars.
• Press gently, not firmly. Light pressure keeps the bars chewy instead of dense. Grease your hands or spatula to prevent sticking.
• Measure cereal loosely. Packing it down can throw off the texture and make the bars dry.
• Let them cool slightly before chilling. This helps prevent condensation on the chocolate layer.

Storage:

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 5 days for best texture and freshness.
• Freezer-friendly:
  • Slice into squares and place in a freezer-safe container with parchment between layers.
  • Freeze for up to 2 months.
  • Thaw at room temperature for 20–30 minutes before serving.

Tip: These are perfect for make-ahead treats during busy weeks or holidays.

Check out the recipe card below to make this classic dessert! It’s perfect for the holiday season, or anytime you need a quick and easy and delicious dessert for special occasions!

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Easy Scotcharoo Recipe | Gluten Free | No Corn Syrup

These Scotcharoos without corn syrup are soft, chewy, and made with simple pantry ingredients. Sweetened naturally with honey and topped with a rich chocolate-caramel layer, they deliver all the classic flavor—without the processed syrup. Quick to make, no baking required, and completely gluten-free, they’re the perfect crowd-pleasing treat for parties, lunchboxes, or an easy dessert.

Print Recipe

Prep Time:20 minutes mins

Rest Time:30 minutes mins

Ingredients

• 1 cup honey
• 1/4 cup granulated sugar
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 6 cups crispy rice cereal
• 1 cup semi-sweet chocolate chopped*
• 1 and 1/2 cups butterscotch morsels
• 1 Tablespoon coconut oil or butter
• optional: sea salt for topping

Instructions

• Add the crispy rice cereal to a large bowl and set it aside. Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
• In a medium saucepan, combine the honey, granulated sugar, creamy peanut butter, and vanilla extract. Heat over medium heat, stirring constantly with a spatula or wooden spoon.
• Continue stirring for 2–3 minutes, just until the mixture is smooth, glossy, and fully combined. Do not let it boil, as overheating can make the bars hard instead of chewy.
• Carefully pour the warm peanut butter mixture over the rice cereal. Using a spatula, gently fold and stir until every piece of cereal is evenly coated and no dry spots remain.
• Transfer the cereal mixture to the prepared 9×13-inch pan. Lightly grease your hands or the back of a spatula and gently press the mixture into an even layer.
• Press firmly but not too hard—over-packing can lead to dense, tough bars.
• In a double boiler (or a microwave-safe bowl), melt the chocolate chips and oil together until smooth.
• Microwave method: Heat in 20–30 second intervals, stirring between each, until fully melted and glossy.
• Pour the melted chocolate mixture over the pressed cereal layer. Use an offset spatula or the back of a spoon to spread the chocolate topping evenly to the edges. Sprinkle lightly with flaky sea salt, if desired.
• Place the pan in the refrigerator for about 30 minutes, or until the chocolate layer is fully set. Once firm, slice into small squares and serve.

Servings: 24 bars

Nutritional Information:

Estimated nutrition per serving. Recipe makes 24 bars.

• Calories: ~255
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 5mg
• Sodium: 120mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Total Sugars: 25g
• Protein: 5g