Peanut Butter Scotcheroos 2.0

Scotcheroos. Rice Krispies treats. Never appealed to me. Never had one as a kid or adult. We did not have them in our house growing up, and honestly (if you've read the Chocolate Pavlova post www.moveablefeast.me/blog/chocolate-pavlova-with-berries), you'd know that if I'd been offered one, I would have politely declined. I detested crunch, cereal, peanut butter, butterscotch, marshmallows, nuts, and cloyingly sweet treats. Just wasn't into desserts, and no, my mother did not know how this happened.

That said, am not sure of the exact date, but at some point in my mid-forties I developed a slight sweet tooth. And this Rice-Krispies-treat variant is quite addicting.

What makes this variant different from traditional Rice Krispies treats? For starters, I used Whole Foods 365 brand Everyday Value Organic Brown Rice Crisps Cereal (Kellog's makes one too), making this gluten free. Also, there's no marshmallows, butter, corn syrup (brown rice syrup was used instead), or granulated/refined sugar (maple syrup filled that role). This does not make these healthy by any stretch, sugar is sugar–but I happen to think they taste better, a little less sweet and slightly nuttier.

They make a great alternative to cupcakes for back-to-school activities, as well as adult tail-gaters and date-day matinees (they hold up well in the movie purse). Oh, and did I mention they took five minutes to make, no bake, and my BF has asked, "When are you making these again?"

[Ed. note: The BF would like to thank Mike Cosgrove and the rest of Alien Ant Farm for being such gracious hosts to me in my previous life as a writer interviewing musicians. Dig the press-advance copy of ANThology. To this day I wonder if Annie is okay.]

Adapted from: Pinch of Yum
Number of servings: 12-20 squares (depending on how small/large you cut the bars)

Ingredients

• ½ cup brown rice syrup (Lundberg brand was used here)
• ½ cup creamy peanut butter
• 2 tablespoons real maple syrup
• 3 ¼ cups brown rice krispies (Whole Foods 365 store brand was used)
• 10-ounce bag bittersweet chocolate chips
• 2 ounces butterscotch chips 
• Flaked sea salt

Directions

1. Cut a piece of parchment paper and line the inside of a square 8 x 8 pan. There will be overhang on sides to easily lift out the scotcheroos.  Let it hang!
2. Rice Krispies Mixture: melt brown rice syrup, peanut butter and maple syrup in a large pot until a smoth mixture forms. Add a pinch of sea salt and stir in the brown rice krispies. Remove from heat and press into your prepared square 8 x 8 pan.
3. Chocolate Topping: melt chocolate and butterscotch chips gently and slowly (either in double boiler or microwave, I used the microwave). Heat at 25-second intervals and stir with rubber spatula. Do not overcook.
4. Pour chocolate over the rice krispie mixture and sprinkle with flaked sea salt.
5. Place in fridge until chocolate sets. Once set, take out at room temperature for approx 10 minutes. Hold onto sides of the parchment paper and lift out the entire square of scotcheroos.  Cut into smaller squares. 
6. NOTE: I have made this with all bittersweet chocolate chips and it's delicious. I only add a little butterscotch because my BF adores caramely things.