We were at a family function awhile ago and everyone eating the Scotcheroos that I couldn’t have about killed me. It also got Hubby wanting some even though we was able to enjoy them since he’s doing the gluten challenge right now. I decided to give them a gluten free whirl and that’s when I realized some butterscotch chips have barley in them, blast! I went to 5 grocery stores before I found some GF butterscotch chips in this area and I thank Smith’s for carrying them. Hershey’s are GF but Nestle Tollhouse are not, seems that everyone carries Nestle but not Hershey’s. They were worth the hunt and as delicious as their gluten filled relatives.
1 C sugar
1 C light corn syrup (you can use rice syrup or agave)
1 C peanut butter
5-6 C GF crispy rice cereal (Koala Krisp works great)
1 C GF semi-sweet chocolate chips
1 C GF butterscotch chips
Combine the sugar and corn syrup in a medium sauce pan and bring to a boil stirring constantly. Remove from heat and stir in the peanut butter. Add the cereal and stir to coat with the mixture. Press into a greased 9x13 baking dish.
Combine the chocolate chips and butterscotch chips in a microwave safe bowl. Microwave for 1 minute, stir and microwave for another minute. Stir until combined then spread evenly over the cereal mixture in the pan. Cool and cut into bars.
I ran out of rice syrup when I made these so I then tried to fill the rest of my cup with Agave nectar but I ran out of that also. Thankfully I had honey and even with my trifecta of syrups it turned out delicious.