Scotch-a-roos have been a family favorite for many years.  I believe these where one of Bob’s sister Pam’s favorites.  We have made them for years as a quick bar.  Many different groups and teams of kids have enjoyed them from time to time.  That is until the world of gluten free, GMO’s, and high fructose corn syrup. Our diets have changed tremendously over the past 7 years.  Some things where easy to change, other things, not so much.  The scotch-a-roos may have been one of our last stands. I finally stopped making them a couple years ago.  I could not bring myself to buy the corn syrup, let alone a few of the other ingredients.  I have finally got around to converting them to something that makes me feel a lot better about making them.  This recipe uses local honey (something I am a huge fan of) and sucanat. It’s won the approval of my family.  In a pinch, it is a quick and easy, out-the-door,  pan of bars.  (I have subbed in Enjoy Life chocolate chips and they work just as well)



  • Bottom
  • In a pot mix:
  • 1 cup local honey
  • 1 cup sucanat
  • Bring this to the point that it boils and then remove it from the heat.
  • Add: 1 tsp vanilla (optional)
  • 1 cup peanut butter
  • Stir in:
  • 6 cups gluten free rice crisps or brown rice crisps (I found gluten free from Natures Path or ewhon)
  • Press entire mixture in a lightly greased 9x13 pan
  • Topping
  • Melt in a small pot
  • 1 tbls butter or coconut oil
  • add in 2 cups dark chocolate chips
  • 1 tsp vanilla (optional)
  • pour over the crispy mix and spread evenly.
  • Allow to cool and then cut into bars.
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