Almond Butter Oatmeal Scotcheroos

If you love a traditional scotcheroo or special K bar, then you’ll love this version of my Almond Butter Oatmeal Scotcheroos. What do you call them…I kind of use the two names interchangeably, I think it depends on where you grew up! These delicious little bars came about after I made some fun St. Patrick’s Day rice cereal treats because I had a partial box leftover. I’ve also been using a lot of almond butter lately so thought why not try a new take on an old classic bar recipe!

Something else we always have on hand are oats, so I decided to swap out some of the cereal for oats, and it turned out great! It really gives these bars a nice chewy almost granola bar like feel. I kept the classic chocolate and butterscotch topping the same, only I used dark chocolate because I just prefer it over any other kind of chocolate.

After making these I thought they could also make a really good pop-able ball form snack. You could roll into balls and then dip in the chocolate and butterscotch topping. It would be a little extra work, but a fun and simple treat to make with kids in the kitchen! Hope you enjoy as much as I did!

If you haven’t tried these Almost a Candy Bar Bars yet…add them to the list! They’re always a crowd favorite and there’s something in them for everyone!

Almond Butter Oatmeal Scotcheroos

Course Dessert, Snack
Prep Time 20 minutes
Total Time 20 minutes
Servings 24 bars
Author Laura Doerr

Ingredients

  • 1 cup light corn syrup
  • 1/4 cup pure maple syrup
  • 1 cup almond butter
  • 4 cups rice cereal
  • 2 cups oats
  • 1 12 oz bag dark chocolate chips
  • 1 cup butterscotch chips

Instructions

  1. Spray a 9×13 pan with baking spray.

  2. Combine corn syrup, maple syrup, and almond butter in a small sauce pan, and warm over med-low heat until combined and warmed through.

  3. Measure rice cereal and oats into a large mixing bowl. Stir the melted almond butter mixture into the cereal and oats. Stir until well combined.

  4. Pour into the greased 9×13 pan. Press and pack down firmly into the pan.

  5. Melt the chocolate and butterscotch in another sauce pan over low heat (or microwave) until fully melted and combined, stirring often. Pour evenly over bars. Allow to cool and set before slicing and serving. 

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