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    Scott Adams

    Scotcharoos (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Jo Ann Boyd.

    Ingredients:
    1 cup sugar
    6 cups Erewhon gluten-free Crispy Brown Rice*
    1 cup light corn syrup
    1 cup gluten-free semi-sweet chocolate chips
    1 cup peanut butter
    1 cup gluten-free butterscotch chips**



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    Directions:
    Combine sugar and syrup in 3 quart sauce pan. Bring to boil, stirring constantly. Immediately remove from heat and stir in peanut butter. Add cereal and stir to coat cereal well with mixture. Press into buttered 9 x 13 pan. Combine chocolate and butterscotch chips in medium microwave safe bowl. Microwave 1 minute, stir, and microwave 1 more minute. Stir until completely melted and well mixed. Spread evenly over cereal mixture in pan. Cool and cut into bars.
    *Any gluten-free crispy rice cereal
    **Hershey and Kroger are gluten-free

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    HERSHEY'S BUTTERSCOTCH CHIPS HAVE BARLEY IN THEM!

     

    If anyone has found gluten-free butterscotch chips, please let me know.

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    Hershey's butterscotch chips are gluten free and do NOT have barley in them... Nestle's chips have barley in them... I know b/c I bought some last night and I double checked!!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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