Let's Get Cookin'

Easy No-Bake Scotcheroos

  • Author: Stacie Hassing
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 mini Scotcheroos 1x
  • Category: Treats


  • 4 cups crispy rice cereal
  • ⅓ cup honey (may sub maple syrup for vegan-friendly)
  • ½ cup peanut butter
  • ⅓ cup chocolate chips
  • 1 tsp. coconut oil
  • Course sea salt


  1. In food processor, add the crispy rice cereal, honey and peanut butter. Process for two 10-second bursts, scraping sides at each interval. Continue to mix until mixture is well mixed.  
  2. Scoop out mixture by the spoonful and evenly fill a 24 mini muffin tin. Press mixture very firmly into the muffin tin.
  3. Place in freezer for 30 minutes.
  4. In a small saucepan, over low heat, add the chocolate chips and coconut oil. Stir constantly until all chocolate chips have melted.  
  5. Remove the muffin tin from freezer and remove Scotcheroos from tin. Place a spoonful of melted chocolate on top of each Scotcheroo. Smooth with the back of a spoon. Serve once chocolate has set.
  6. Keep in freezer until ready to serve.


  • Serving Size: 1 mini scotcheroo
  • Calories: 85
  • Sugar: 7 g
  • Sodium: 50 mg
  • Fat: 4 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 2 g