Recipe Friday: Peanut Butter Crispy Scotchies


Yield: 8×8 pan

I have always had a weakness for Rice Krispie Scotchies. But I wanted my treat to be a bit more healthy.

So, I came up with this yummy recipe that uses no sugar. The sweetness comes from dates. If you add the optional frosting (I DO 🙋‍♀️) then there’s the sugar; but you can find chips with natural sugars, too.

An alternate for the chopped dates is to use date sugar (dried and powdered dates).  Just stir 2/3 cup date sugar in with the melting butter, and omit the water. (Note: while I enjoy date sugar for baking, it is powdered dates, and it doesn’t dissolve. At all. Not so good for stirring into coffee.)

date sugar

Also, I found an organic, brown rice crispy cereal to use in these.

These treats don’t have the corn syrup “glue” to hold them together, so they are a bit more crumbly than the regular ones. But yum, they taste good!


1/4 cup butter

1/4 cup water

8 ounces chopped dates

1 1/2 cups creamy peanut butter

1 teaspoon vanilla extract

2 cups crispy rice cereal

Optional Frosting

3 tablespoons butter

1/2 cup butterscotch chips

1/3 cup semisweet chocolate chips


Butter an 8-inch-square pan, OR line the pan with parchment paper.

In a large saucepan, stir together and mash gently the water and chopped dates until the dates are smooth. Simmer two minutes or until most of the moisture evaporates.

Add the butter, stir until melted.
Add the peanut butter. Cook and stir until peanut butter is melted (CAREFUL – this burns easily!).

Stir in the vanilla. Remove from heat.

Pour rice cereal into the pan and mix well.
Press mixture into prepared pan.

For optional frosting:

In a small saucepan, melt 3 tablespoons butter, 1/2 cup butterscotch chips, and 1/3 cup chocolate chips. Stir until smooth.
Pour melted mixture over peanut butter mixture; spread evenly.
Refrigerate at least one hour, uncovered. Cover for additional refrigeration.

8 thoughts on “Recipe Friday: Peanut Butter Crispy Scotchies

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