The Perfect Scotcheroo Alternative

If you’re a fan of scotcheroos, you’ll adore these puff bars! While variations like honey peanut butter scotcheroos and protein scotcheroos are great, there’s something truly special about the addition of puffed quinoa. It elevates the crunch factor and adds a unique textural element that takes these bars to the next level.

Peanut Butter and Chocolate: A Match Made in Heaven

For many, peanut butter and chocolate is an irresistible combination. This recipe embraces this classic pairing, creating a flavor profile that’s both comforting and indulgent. The saltiness of the peanut butter complements the sweetness of the chocolate, resulting in a balanced and satisfying dessert.

Freezer-Friendly for Easy Storage

One of the best things about these puff bars is their excellent freezer-friendliness. Make a large batch and store them in your freezer for up to 3 months! This makes them perfect for meal prepping, satisfying sudden sweet cravings, or having a quick and easy treat on hand for guests. They rarely last that long though!

• Creamy Peanut Butter: Opt for a drippy, all-natural peanut butter. Its consistency helps it bind to the puffed quinoa more effectively. If you only have JIF or a similar non-drippy brand, simply microwave it for a short time to soften it before mixing.
• Coconut Oil: This ingredient plays a crucial role in thinning out both the peanut butter and the chocolate, making them easier to work with. It also helps prevent the chocolate from becoming too hard when the bars are frozen.
• Maple Syrup: Adds a touch of natural sweetness with a warm, rich flavor. If you prefer a less sweet treat, reduce the amount of maple syrup by half.
• Puffed Quinoa: The star ingredient that provides the signature crunch! Puffed quinoa is high in fiber and adds a delightful airy texture. If you can’t find puffed quinoa, rice krispies or puffed wheat are excellent substitutes.
• Chocolate Chips: Use your favorite chocolate chips for the topping. Semi-sweet chocolate chips offer a perfect balance of sweetness and bitterness, but milk chocolate or dark chocolate also work well depending on your preference.
• Flaky Sea Salt: This is optional, but highly recommended. A sprinkle of sea salt elevates the flavor of the chocolate topping

Peanut Butter Chocolate Puff Bars Recipe

These peanut butter chocolate puff bars are made with a puffed quinoa and peanut butter base, and topped with creamy, rich chocolate and a dash of flakey sea salt. Slice into bars and keep ’em in your freezer for a yummy treat at a moment’s notice.

Ingredients

• 1 cup all-natural creamy peanut butter
• 2.5 tablespoons coconut oil, separated
• 2 tablespoons maple syrup
• 2 cups puffed quinoa, I used store-bought*
• ½ cup semi-sweet chocolate chips
• 1 teaspoon flaky salt

Instructions

1. Line a standard loaf pan with parchment paper and set aside.
2. Add the peanut butter, 1.5 tablespoons of the coconut oil, and syrup to a microwave-safe bowl. Heat the mixture for 30 seconds and stir to combine. If the coconut is melted, remove it from the microwave. If not, microwave for an additional 20 seconds.
3. Add the puffed quinoa to the peanut butter mixture. Stir to combine. Pour the mixture into the lined loaf pan. Spread the mixture evenly in the bottom of the pan. Transfer to the freezer.
4. Add chocolate chips and remaining coconut oil to a separate microwave-safe bowl, microwave on high for 20-second increments until melted and glossy.
5. Pour the chocolate over the peanut butter and quinoa mixture. Spread evenly and top with flaked salt.
6. Return to the freezer to allow the bars to set for at least 2 hours or overnight.
7. Slice into 9 equal-sized bars before serving.

Tips & Notes

• I used store-bought puffed quinoa, but you can puff your own as well. Keep in mind the store-bought quinoa is more similar to a rice krispie, and the homemade puffed quinoa is more similar to a crunch seed. To make homemade puffed quinoa: Preheat the oven to 450ºF and line a half sheet pan with parchment paper. Spread the quinoa over the parchment paper. Bake for 20-30 minutes or until golden brown, tossing every 5-7 minutes. How long the quinoa takes to brown will be determined by the temperature of the quinoa, if the quinoa is wet, and the oven used.

Nutrition Information (Approximation)

Calories: 289kcal, Carbohydrates: 18g, Protein: 7g, Fat: 22g, Fiber: 2g, Sugar: 9g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.