So everyone is a fan of chocolate and peanut
butter! Especially when they are combined to make scotcheroos (what I will call
them). Thus, I was prompted to make them a way that I could eat them, and also
an overall healthier way. Turns out they are pretty dang good! Yippy!!
These bars are so so good!! I have taken them to
work (surprised they even made them out of my house), and everyone loves them
there. My whole family loves them, and I love them. The amount of these that I
eat when I make them definitely takes away the fact that they are healthy. O
well. Ya got to life a little sometimes. Trust me, for these it is definitely
worth a little splurge. The first time I made these they lasted a whole 24
hours. It might have actually been less than that. When a treat goes that fast,
you know it is good and will be a hit with anyone.
I am going to be honest, these do not taste exactly
like your everyday normal schotcheroos. However, they are fabulous. Part of the
reason they taste different is due to the coconut sugar instead of normal
sugar. The coconut sugar gives it a richer, deeper taste. They still do have
the lovely crunchy/chewy texture though that everyone has come to love.
When you only have one more left, you will be disappointed....and already be planning when to make them next! Enjoy every bite because they will go fast!
Schotcheroos
Yields
one 9x13 pan
Ingredients:
6
cups brown rice crisps
1/4
cup chia seeds
1/4
cup ground flax seed
1 cup
peanut butter
1 cup
coconut sugar
3/4
cup brown rice syrup
1/4
cup agave nectar
Chocolate top:
9 oz.
dark chocolate (I used Endangered Species 88%)
1
Tbsp. brown rice syrup
1
Tbsp. coconut butter
Directions:
Grease a 9x13 pan
with coconut oil, set aside. In a large bowl, combine brown rice crisps, chia
seeds, and flax seed. Set aside. In a sauce pan, heat the brown rice syrup,
agave nectar, and coconut sugar until the the sugar dissolves. Remove from heat
and add the peanut butter, mix until combine. Pour liquid mixture into the bowl
with the dry ingredients. Press the mixture into the prepared pan. Then melt
the chocolate, brown rice syrup, and coconut butter. Pour chocolate mixture
over top and let cool. Allow to cool completely before serving.
