Scotcheroo protein bars

I have never made scotcheroo protein bars before but after making them today for my friend’s Jessica DIY protein bars cookbook review I know this will not be my last. Wow are these protein bars sensational.

Scotcheroo protein bars- Gluten free and vegan

These resemble the unhealthy rice crispie treats I see some kids eating but these scotcheroo protein bars are nothing like them. They are way healthier, cheaper and easy to make. Nothing close to the conventional ones with all the unhealthy ingredients and loads of sugar.

These and many more protein bars recipes can be found at my friend Jessica’s DIY Protein Bars cookbook. She also has a food blog, Dessert with Benefits, with a lot of great healthy dessert recipes. You can also find a lot more information about what is included in her cookbook on her website. If you are one of those people that consumes protein bars on a regular basis I suggest you invest some money to buy this book and make your own. It is way more economical and healthy!

DIY Protein Bars is a collection of 48 easy, healthy, homemade, no-bake treats that taste like dessert, but just happen to be packed with protein!

DIY Protein Bars has options for everyone — the recipes are (or can easily be made) gluten-free, refined free, refined sugar-free, soy-free, dairy-free and vegan…  but you’d never know it.  These recipes might be “free” of some stuff, but they sure aren’t free of flavor.

Go on over to my friends Dessert with Benefits blog to find more information on the table of contents and what is included on the DIY Protein Bars cookbook. You are sure to find plenty of recipes you will love. I sure will be making many more of her protein bar recipes in her book!

Enjoy!

DIY protein bars cookbook

DIY-Protein-Bars-Cookbook

scotcheroo-protein-bars

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Scotcheroo protein bars

Yield: 12 bars

Total Time: 15 minutes

Ingredients:

  • 1/2 cup natural roasted peanut butter
  • 1/2 cup +2 tbsp pure maple syrup
  • 1 tsp natural butterscotch flavor
  • 2/3 cup vanilla whey protein powder, or vegan protein powder
  • 1/4 tsp salt
  • 5 cups crispy brown rice cereal

Topping:

  • 3 oz organic milk chocolate, or vegan chocolate, melted

Directions:

Line a 8x8 brownie pan with parchment paper and set aside.

In a large mixing bowl, stir together the peanut butter, maple syrup and butterscotch flavor with a spatula. Add the protein powder and salt and mix through.

Fold in the brown rice cereal and carefully mix in. Scoop the mixture into the prepared pan and flatten it out with the spatula. Pour the melted chocolate over the scotcheroo base and tilt the pan around until the chocolate covers the entire surface. Refrigerate until firm for about 1 hour.

Lift the mixture out of the pan and slice into 32, 2x1 bars. Wrap the scotcheroos in plastic sandwich baggies and refrigerate to store for up to 1 week.

NOTE: I cut my bars much larger than in the original recipe. I like big bars :-)

 

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34 comments

  1. YAY! It’s here! I think marshmallow creme is gross too and I hate how it’s spelled. It should be: marshmellow cream. This is much more logical.

    And I know how to healthify fudge! I have two recipes up for healthy fudge and I think they’re just as satisfying as the real stuff, although I think healthifying white chocolate fudge is impossible because there’s no such thing as “white chocolate cocoa powder” that you can add honey and coconut oil to.

    It looks super yummy! Did you use commercial or natural peanut butter?

  2. I bet this just melts in your mouth. Yum! :D

    caroline
    chocolate & carrots
    chocolateandcarrots.com

  3. Texanerin,

    I always use organic peanut butter. Much better :-) Can’t wait for your recipe!! although I remember you did something similar with coconut oil fudge like. I have to check it out!!

  4. But there’s organic commercial peanut butter (the kind with sugar and oil and junk) and organic natural peanut butter (the kind that’s just peanuts). I’m guessing you used the kind that’s just peanuts, right? That’s the kind I’ve been using for the last few months but the other one is so much tastier. :(

    I only have two “healthy” fudge recipes and they’re already up. :) They’re hazelnut chocolate and peanut butter chocolate fudges.

  5. Texanerin,

    the one that I use has only peanuts, not even salt or anything else :-)

    I will check your fudge recipes now!!

  6. Good! The fudge looks so creamy so it’s good to know that it’s possible with the peanuts only kind. :) Thanks for the answer!

  7. Hi,

    I have a quick question about your blog, do you think you could email me?

    Jillian

  8. Ooooh, yummy! I can actually see myself making this, especially since it doesn’t have marshmallows or creme(is it just me or do fudges made with those have a weird texture?). I don’t make fudge often, but this looks so worth it :D

  9. I love white chocolate and peanut butter is a staple in my grocery list. This combination is really worth a try…I’ll let you know how my family will enjoy this, I am sure it will be a blast. =)

  10. Did you use 12 oz. of chocolate or three bags of chocolate? One of my Ghirardelli bags is equal to 11 oz. I tried to refer to your other recipe (because you mentioned you used that and scaled it down), but I am confused because you used the same sized baking pan and the same amount of condensed milk. Can you help? Thanks.

  11. Beth,
    Yeah I used the same size baking pan with the same amount of condensed milk and just 1 bag of the white chocolate Ghirardelli chips. Sorry for the confusion. I will make a note of it!! :-)

  12. What an interesting combo! Sounds delicious! Maybe a pinch of salt in the filling would help balance out the sweet flavor.

  13. This looks SO delicious… I love vanilla fudge that I eat at the beach, this looks so amazing. PB and white chocolate fudge. I made something with white chocolate this weekend, will post soon. Great RECIPE!

  14. nice posting. thanks for sharing

  15. Looks yummy, I’ll have to try this one. My daughter is allergic to all brown chocolates but can eat white chocolate. She will be so happy to eat fudge again. Thanks for the recipe.

  16. what kind of crazy person thinks marshmallow creme is gross??

  17. Stef,

    me and many other people :-) Fake stuff is always gross…

  18. I tried making this tonight. It was my first time making fudge and turned out poorly. It was lumpy and the oil separated out. It wasn’t smooth at all. Could you help me troubleshoot?

  19. Kay T,

    wow I really don’t know what to say. The only think I can think of is that maybe you used some type of peanut butter that had added oil or something? I use an organic brand from TJoes but any should be fine. Maybe the chocolate chips where another brand which may have more sugar content and other cheap ingredients?

    If that was not the case and you used exactly what the recipe suggested I wouldn’t be able to tell. Make sure you when you mix the ingredients you do it over low to medium heat.

    I am a bit puzzled about his because this recipe is really full proof, that again unless the peanut butter brand had some added oil :-(

    If you do it again, how about you scale down the recipe to make sure in case in turns out bad again that you don’t have to waste so much of the ingredients? So sorry about this… :-(

  20. I was thinking of making this but have a couple of questions. Was the milk sweetened condensed? And just to make sure natural peanut is okay because the oil separates from the natural type.

  21. Youmadethat.com,

    I used sweetened but if you find the unsweetened kind use that instead. As far as the peanut butter is concern, I used organic peanut butter from trader joes. If you think your peanut butter will separated use one that doesn’t. I have had another person try this and it separated so I am thinking the peanut butter was the culprit.

    Let me know how it turns out. Thanks for visiting my blog!!

  22. I tried this tonight and I don’t think it will turn out.. :( The oil separated.. I used organic PB too.. It was weird because I was cooking it on low and it looked right and the chocolate was starting to melt so I took it off the heat and as I did it started looking all oily.. I went ahead and put it in a pan, used a few paper towels on top to soak up the oil and put some powered sugar on the top too.. But I do not have high hopes for this..

  23. Emily,

    oh noooo…some one else had exactly the same problem. I really don’t know why this is happening. Maybe the oil from the peanut butter has to be drained? I remember not draining mine when making the fudge and it was fine.

    I think I am going to put a note on the recipe that the oil must be drained off the peanut butter but I did too used the organic type and I was fine. Shoot, sorry this happened.

  24. Made this today. I used toasted almonds and it’s super delicious!
    Thanks for the recipe!
    Greetings from Poland
    Ola

  25. Unfortunately although I was looking forward to this [look at those pictures!] & feeling it would be simple, it didn’t pan out for me either :( Everything was smooth & steady until the peanut butter suddenly ‘roughened up’ the texture of everything until it was oily & grainy. I used an organic peanut butter as well. I’m going to give another recipe another try & not give up on either of us yet!

  26. Great, I made peanut butter fudge, now. I’m making white chocolate, peanut butter fudge

  27. I made this and it was really a waste, sorry. it was very oily and just yucky. 

  28. I have had the same problem with this fudge. I have made the pistachio and the chocolate kaluah no problems. This one never comes out right.  Waste of money and time . I thought maybe it needs three bags of the white chocoholic chips like the other recipes but I am not willing to waste any more money on this

    • Oh so sorry…I will be making the recip next week and see what the problem is. I have not made in a long time but I remembered it came fine for me. Will see if there is anything wrong with the recipe. I will keep you posted!

  29. So disappointed. This turned out to be a waste of my time and money. It never reached any consistency that could be “poured” into a pan. It went from a crumbly paste to a grainy oily mess.

  30. Have you made this without Peanuts.. I have Family who dont care for the nuts..

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