Possibly my favorite treat is scotch-a-roos, so I have to say I was incredibly excited when I came across a recipe for gluten free scotch-a-roos. It is actually just a normal recipe for a gluten free crispy rice.
Gluten Free Scotch-a-Roos Recipe
Ingredients:
- 2 cups corn syrup
- 2 cups sugar
- 2 cups peanut butter
- 1 to 1 1/2 boxes crispy rice (Nature’s Path Crispy Rice)
- Chocolate chips
- Butterscotch chips
Scotch-a-Roos Directions:
- In a pot combine corn syrup and water.
- Heat on stove top until the mixture boils and becomes clear.
- Take the mixture of the heat and add the 2 cups of peanut butter.
- Stir it constantly until the peanut butter melts.
- Add the crispy rice.
- What I do is grease my pan and pour in the crispy rice ahead of time.
- Then when the liquid part is ready to go I pour it over the rice and mix it in the pan it is going to be sit in.
Frosting Directions:
- Equal parts chocolate chips and butterscotch chips.
- Melt them together and frost scotch-a-roos.
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Growing up, one of my favorite snacks was puppy chow. Sadly, it wasn’t possible to make a gluten free version……until recently. A couple of months ago we reported that some chex cereals are now gluten free. Because of this, why not revisit puppy chow?
Gluten Free Puppy Chow Recipe
Ingredients:
- 9 cups Rice Chex® cereal (gluten free)
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Directions:
- Into large bowl, measure cereal and set aside.
- In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute and stir.
- Microwave about 30 seconds longer or until mixture can be stirred smooth.
- Stir in vanilla.
- Pour mixture over cereal, stirring until evenly coated.
- Pour into 2-gallon resealable food-storage plastic bag.
- Add powdered sugar.
- Seal bag and shake until well coated.
- Spread on waxed paper to cool.
- Store in airtight container in refrigerator.
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