Allergy Free Chocolate Rice Crispy Treats

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Today is the last day of school here in Los Angeles. Woot woot! For me, that means a lot more time to do arts and crafts and cooking with my boys. I thought it a good day to post this kid-friendly vegan, gluten-free recipe for Sunbutter Chocolate Rice Crispy Treats (aka, Scotcheroos). This is a really great one to whip up with the kids. They can cook, you can supervise… and the best part? No oven involved. It’s a no-bake recipe for these hot days of summer. Enjoy!

Chocolate Rice Crispy Treats


SunButter is used in place of marshmallow as the binder in this allergen-free version of an old favorite. In addition to being delicious, this rice crispy treat is also packed with protein and vitamin E, so you can feel indulged and virtuous all at the same time. Dark Karo syrup contains molasses instead of high-fructose corn syrup, and thus is better in my opinion, but dark and light corn syrup are interchangeable.

 

  • 1/2 cup dark Karo syrup
  • 1/2 cup granulated sugar
  • 1/2 cup SunButter
  • 3 cups rice crispy cereal (see Erewhon)
  • 1 cup dairy-free, soy-free chocolate chips

♥♥♥

1. Grease an 8 x 8 inch pan.

2. Place the dark Karo syrup and sugar in a heavy saucepan over medium heat. Heat, stirring frequently, until the sugar dissolves and the mixture just begins to boil.

3. Remove from the heat and stir in the SunButter, mixing well until combined. Add the rice crispies and mix, working quickly. Press the mixture into the pan. Set aside.

4. Melt the chocolate chips in a microwave-safe bowl in the microwave, stirring at 30-second increments, or melt in a saucepan over low heat, stirring constantly. Spread the melted chocolate evenly over the rice crispy mixture. Let cool until the chocolate layer sets. Cut into 16 square once cool.

TO WATCH A VIDEO OF THIS RECIPE, CLICK HERE.

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright  ©2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.

14 Responses

  1. wow those look absolutely delicious! i love a good rice crispy treat!

  2. They look really nice. :) Sounding very delicious.

  3. emily says:

    Hello! I can’t wait to try this recipe. I tried to pin a photo of this on Pinterest but the photo shows up sideways! Oh well, at least it links other food allergy cooks to this recipe!

  4. Lori says:

    These look so good!

    I am passing on the Sunshine Award to you. You can pick it up at http://jazzyallergyrecipes.blogspot.com/2012/06/sunshine-award.html.

  5. Jane says:

    My girls can’t have corn. I am wondering what would be a good substitute for the Karo Syrup? Would honey work? Any other suggestions?

  6. Cybele,
    Another Romano family favorite. Tried them last night and everyone wants me to make more. Thanks… again!
    Sarah, The Allergist Mom, LLC

  7. [...] Allergy -Free Chocolate Rice Crispy Treats by Cybele Pascal of The Allergy-Friendly Cook [...]

  8. katie says:

    Just wondering if Lyles’s Golden syrup would work instead of Karo syrup?

    thanks, can’t wait to try.

  9. Elise says:

    Can anything else be used in place of the Karo syrup? My son is allergic to corn in addition to many of the 8 common allergens. Thanks!

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