You guyyyyys. These scotcharoos are everything that is right in the world. With a rich chocolate top half and a chewy peanut butter crispy bottom, they check all the boxes and then some.,
They take minutes to make and don’t even require the oven. It doesn’t hurt that they’re vegan and gluten-free, either. Basically, these scotcharoos are dessert perfection.
The only issue we found with them is that they’re completely and utterly addictive. We couldn’t help but go back for seconds after scarfing down the last mouthwatering morsel.
Ingredients:
1 jar creamy peanut butter
3/4 cup golden agave nectar
1 box brown rice crisps
2, 10 oz. bags dark chocolate chips
2 tsp. coconut oil
Sea salt, to taste
Directions:
1. Combine peanut butter and agave in a large bowl then microwave for 30 seconds. Stir till combined.
2. Stir in brown rice crisps.
3. Evenly divide mixture across two greased muffin tins, pressing with your hand or back of spoon till flat. Helpful hint: Make sure to grease the sides of the muffin cups for easy removal later.
4. In a small bowl, combine chocolate chips and coconut oil, then microwave in 30 second increments until chocolate is melted. Stir to combine.
5. Divide chocolate mixture across peanut butter mixture in muffin tins. Sprinkle with sea salt.
6. Place in fridge for at least an hour to set.
Makes 24 servings.
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