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.