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    Scott Adams
    Scott Adams

    By Scott Adams •

    Scotcharoos (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    Guest cj

    sounds yummy!

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    Guest Civillia Winslow Hill

    Guest Civillia Winslow Hill

    Posted

    just exactly what I needed to know...brand name of gluten-free butterscotch chips! Thanks

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    Guest irene woo

    Guest irene woo

    Posted

    This recipe is great! Makes a delicious dessert or picnic item. It's also very easy to prepare.

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    Guest Missy

    HERSHEY'S BUTTERSCOTCH CHIPS HAVE BARLEY IN THEM!

     

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

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    Guest Kris

    Guest Kris

    Posted

    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

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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    This recipe comes to us from Valerie Wells.
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    This recipe comes to us from “Fiddle-Faddle” in the Open Original Shared Link. I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD!
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    And its the same old peanut butter cookie batter we all use:
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