Gather Your Ingredients

How To Make Chex Scotcheroos, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start By Making The Scotcheroo Base

1. Prep Your Station. Before you dive into the actual preparation, make sure you have everything measured, prepped & available close by since the recipe moves quickly once you’ve begun. Measure the cereal & set aside. Line an 8×8 pan with parchment paper if making bars, or a cookie sheet if making clusters.
2. Melt Sugar & Honey. In a large saucepan, combine granulated sugar and honey. Stir over low heat or medium low heat until the sugar is almost entirely dissolved. Do NOT bring the mixture to a boil here, or the scotcheroos will be dry.
3. Stir In Peanut Butter, Vanilla & Salt and stir until everything is smooth and evenly blended.
4. Mix In Cereal. Remove the pan from the heat and add the Chex cereal to the peanut butter mixture. Stir to coat the cereal evenly.

To Make Chex Scotcheroos Bars

5. Pat Out Bars. Transfer the cereal mixture to your prepared pan and gently pat it into an even layer with a flexible spatula or your fingers. (Try not to overly compact this mixture since you want it to have soft scotcheroos!
6. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat.)
7. Layer. Spread the melted chocolate mixture over the cereal layer and use an offset spatula to smooth the chocolate into an even layer. 
8. Set, Serve & Store. Let the chocolate layer set 1-2 hours before cutting into bars, for best results. (You can speed this process up by covering the pan and refrigerating for 45-60 minutes.) Garnish with flaky sea salt, if desired, and cut into squares or bars. These scotcheroos are rich, so I prefer cutting them into 12-18 smaller bars. Transfer leftover scotcheroos to an airtight container and store at room temperature 1-3 days.

To Make Chex Scotcheroos Clusters

9. Scoop Clusters & Let Set. Use a large cookie scoop to measure heaping 3-4 Tablespoon mounds onto your parchment lined baking sheet. (Almost like no-bake cookies!) Let the clusters set for 20-30 minutes at least before topping.
10. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat, or in a double boiler for even gentler heat.)
11. Add Chocolate Topping to each cluster, using a spoon or spatula. (The chocolate mixture will be thick, so be gentle! I find a small, flexible spatula is my favorite tool for the job.)
12. Set, Serve & Store. Let the chocolate set 30-60 minutes, for best results, then enjoy! Store leftover scotcheroos in an airtight container at room temperature up to 3 days.

Gather Your Ingredients

One of the things that makes this easy recipe such a crowd pleaser is the simple ingredients list. Let’s take a look!

How To Make Gluten-Free Monster Cookie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To Start, preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside.
3. Cream Butter & Sugar. In a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
4. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients, and mix until just a few dry patches remain.

5. Add Mix-Ins. Then, add 1 1/4 cups mini M&Ms, and 1 1/4 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula (so you don’t break the M&Ms), until the dough is well blended and the goodies are well distributed.
6. Bake Cookies. Spread cookie dough out into the prepared pan and smooth into an even layer with an offset spatula. Bake 25-30 minutes, or until the cookie bars look golden brown on top and just set in the center. (Try not to overbake, or the bars will be dry and cakey rather than fudgy and soft. Keep in mind that the cookie bars will continue to bake and set as they cool.)
7. Immediately Add Topping. As soon as the cookie bars come out of the oven, sprinkle the extra mini M&Ms and the mini chocolate chips on top while they cookie bars are still hot from the oven. Place the pan on a wire rack and let cookie bars cool completely before slicing. (Chilling the cookie bars first will give you the neatest slices!)
8. Serve & Store. When cookie bars have cooled completely, cut into slices & enjoy! Store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tricks For The Best Monster Cookie Bars

Your Pan Material Matters! If you’re using a glass or ceramic baking pan instead of a metal pan, keep in mind that you’ll likely need to add a few minutes to the bake time, and your bars may “climb” the sides a bit. We like this metal 9×13 pan–it bakes the bars to the perfect thickness and conducts heat gently and evenly for a beautifully even bake.

Can I Use Natural Peanut Butter? While natural peanut butter is great for sandwiches and toast, I do not recommend it for monster cookie bars, as it tends to make the cookie bars dry out faster, and can impact the texture. For best results, use a traditional peanut butter spread, like JIF or Skippy.

Can I Make These Dairy-Free? These monster cookie bars can be made dairy-free with a few simple swaps. First, use vegan butter (like Earth Balance) and dairy-free chocolate chips (like Guittard or Enjoy Life). Then, you’ll use dairy-free chocolate candies in place of the m&ms. We’ve had good luck with YumEarth Choco Yums and Unreal Candies.

More Mix-Ins To Try! Next time you’re looking to mix things up, try adding half chocolate chips + half peanut butter chips, or swap out the m&ms for reese’s pieces!

More Gluten-Free Cookie Bar Recipes To Try

Gluten-Free S’mores Bars

Gluten-Free Oatmeal Fudge Bars

Gluten-Free Sugar Cookie Bars

Gluten-Free Brookies

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Gluten-Free Monster Cookie Bars

Our Gluten-Free Monster Cookie Bars recipe is everything you love about classic monster cookies in bar form! Made with a soft peanut butter oatmeal cookie base, they're packed with m&ms and chocolate chips in every delicious bite!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free monster cookies, monster cookie recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 Cookie Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

Dry Ingredients:

• 1 ¾ cup gluten-free measure-for-measure flour* (210 grams)
• 1 cup gluten-free rolled oats (or more quick oats)*
• ½ cup gluten-free quick oats (or more rolled oats)*
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients:

• 1 cup butter, softened (226 grams)
• 1 ¼ cup light brown sugar (250 grams)
• ⅓ cup granulated sugar (66 grams)
• 1 cup creamy peanut butter*
• 2 large eggs room temperature
• 1 egg yolk room temperature
• 1 Tablespoon vanilla extract

Mix-Ins & Toppings:

• 1 ¼ cups mini M&Ms for the cookie dough
• 1 ¼ cups semisweet chocolate chips for the cookie dough
• ¼ cup mini M&Ms for topping the cookies
• ¼ cup mini chocolate chips for topping the cookies

Instructions

• Preheat & Prep. To Start, preheat oven temperature to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside.
• Cream Butter & Sugar. In a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
• Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients, and mix until just a few dry patches remain.
• Add Mix-Ins. Then, add 1 1/4 cups mini M&Ms, and 1 1/4 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula (so you don't break the M&Ms), until the dough is well blended and the goodies are well distributed.
• Bake Cookies. Spread cookie dough out into the prepared pan and smooth into an even layer with an offset spatula. Bake 25-30 minutes, or until the cookie bars look golden brown on top and just set in the center. (Try not to overbake, or the bars will be dry and cakey rather than fudgy and soft. Keep in mind that the cookie bars will continue to bake and set as they cool.)
• Immediately Add Topping. As soon as the cookie bars come out of the oven, sprinkle the extra mini M&Ms and the mini chocolate chips on top while they cookie bars are still hot from the oven. Place the pan on a wire rack and let cookie bars cool completely before slicing. (Chilling the cookie bars first will give you the neatest slices!)
• Serve & Store. When cookie bars have cooled completely, cut into slices & enjoy! Store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Video

Notes

• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour for these monster cookie bars. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! We highly recommend weighing the flour (and other dry ingredients) for the best results, but if you don’t have a kitchen scale, we recommend using the scoop and level method to avoid packing too much flour into the measuring cup.
• Peanut Butter. Do NOT use natural peanut butter for these cookie bars, or they’ll dry out faster. Use a traditional peanut butter spread, like JIF or Skippy, for best results.
• Oats. If needed, you can use all rolled oats or all quick oats for these cookies. I just love the texture you get from using a mix!
• Toppings: I love the look of mini m&ms and mini chocolate chips on top of the cookie bars. You can use traditional M&Ms and chocolate chips, though your cookie bars will look different from mine.

Gather Your Ingredients

A simple recipe starts with simple ingredients! Let’s take a look:

• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! (Do not use almond flour, coconut flour or oat flour in this recipe.)
• Certified Gluten-Free Oats. I love a mix of certified gluten-free rolled oats (sometimes labeled old-fashioned oats) and gluten-free quick oats (sometimes labeled quick-cooking oats). Steel cut oats won’t work here!
• Baking Powder & Baking Soda. For the perfect puff & spread.
• A Little Salt. I use kosher salt. If you’re using fine table salt, you may prefer using a pinch less than I suggest.
• Butter. Softened butter is a must!
• Brown Sugar & Granulated Sugar. A mix of light brown sugar & white sugar gives our cookies a moist texture & delicious flavor.
• Creamy Peanut Butter. I love crunchy peanut butter for toast, but this is a time for traditional smooth peanut butter (like JIF or Skippy). I do NOT recommend drippy natural peanut butter. We’ve found natural peanut butter causes the cookies to spread more, and dries the cookies out.
• Eggs & An Egg Yolk. Using two whole eggs + an extra egg yolk gives these cookies a chewy, fudgy texture that’s PERFECT.
• Vanilla. Plenty of vanilla extract. Always.
• Chocolate Chips. I like dark chocolate chips, semi-sweet chocolate chips or a mix for these peanut butter oatmeal chocolate chip cookies! Milk chocolate chips can get too sweet.

How To Make Peanut Butter Oatmeal Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking powder, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside.
2. Cream Butter & Sugar. In the bowl of a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
3. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients to the wet ingredients, and mix until just a few dry patches of the flour mixture remain.
4. Add Mix-Ins. Then, add 2 1/2 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula, until the dough is well blended and the goodies are well distributed.
5. Chill 30 Minutes. Cover the dough and chill 30 minutes in the refrigerator while you preheat the oven.
6. Preheat & Prep. While the dough chills, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way, you can alternate the baking sheet with each batch so you don’t put cool dough on a hot baking sheet.)
7. Scoop & Roll. Working just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon balls of cookie dough. Roll the dough balls smooth between your palms and place 6 cookie dough balls on a prepared baking sheet. (Return the rest of the dough to the fridge in between batches)
8. Bake Cookies. Bake cookies just 8-10 minutes, or until the cookies look just set. They won’t brown much, and the centers should still be a touch soft/underdone. The cookies will continue to bake and set on the cookie sheet. As soon as the cookies come out of the oven, top each cookie with some of the extra chocolate chips. Let the cookies cool 4-5 min on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat this process, alternating baking sheets with each batch.
9. Serve & Store. Enjoy once the cookies have cooled. Store leftover cookies in an airtight container at room temperature 1-2 days, or freeze in a freezer bag up to 2 months.

FAQ + Tricks For The Best Peanut BUtter Oatmeal chocolate Chip Cookies

Don’t Over-Bake! One secret to moist monster cookies is NOT over-baking. I recommend pulling the cookies out when they look set on the top, but they’re still a tiny bit underdone in the centers. They’ll continue to cook as they cool, and they’ll set perfectly if you slightly under-bake them.

Use A Cookie Scoop! We love this large cookie scoop for measuring perfectly even scoops of cookie dough. It’s also great for measuring meatballs, portioning muffin batter, and more. You’ll definitely get plenty of use out of it!

Don’t Use Natural Peanut Butter. One more time, in case you missed it. Natural peanut butter is my favorite for toast, sandwiches and energy bites, but it will cause these peanut butter oatmeal cookies to spread too much and will dry them out. Use a conventional peanut butter, like JIF or Skippy for these gluten-free monster cookies!

Double Up on PB! This variation is for peanut butter lovers! You can use half peanut butter chips + half dark chocolate chips for an extra peanut butter twist!

Can I Make These Dairy-Free? If you need gluten-free dairy-free cookies, you can use vegan butter and dairy-free chocolate chips. The rest of the ingredients are naturally dairy-free!

More Gluten-Free Oatmeal Cookie Recipes To Try

Gluten-Free Oatmeal Scotchies (Butterscotch Oatmeal Cookies)

Gluten-Free Monster Cookies

Gluten-Free Oatmeal Raisin Cookies

Recipe Card

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 40 minutes
• Yield: 28–30 Cookies 1x
• Diet: Gluten Free

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Description

These peanut butter oatmeal cookies are soft, chewy and packed with chocolate chips and plenty of peanut butter flavor in every bite. YES PLEASE. 

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Ingredients

Dry Ingredients:

• 1 3/4 cup (210 grams) gluten-free measure-for-measure flour*
• 1 cup gluten-free rolled oats*
• 1/2 cup gluten-free quick oats*
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1 cup (226 grams) butter, softened
• 1 1/4 cup (250 grams) light brown sugar
• 1/3 cup (66 grams) granulated sugar
• 1 cup creamy peanut butter*
• 2 large eggs, room temperature
• 1 egg yolk, room temperature
• 1 Tablespoon vanilla extract

Mix-Ins & Toppings:

• 2 1/2 cups semisweet chocolate chips, for the cookie dough
• 1/2 cup chocolate chips, for topping the cookies

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Instructions

1. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick oats, baking powder, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside. 
2. Cream Butter & Sugar. In a stand mixer (or large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl.
3. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients, and mix until just a few dry patches remain.
4. Add Mix-Ins. Then, add 2 1/2 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula, until the dough is well blended and the goodies are well distributed.
5. Chill 30 Minutes. Cover the dough and chill 30 minutes in the refrigerator while you preheat the oven.
6. Preheat & Prep. While the dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way, you can alternate the baking sheet with each batch so you don’t put cool dough on a hot baking sheet.)
7. Scoop & Roll. Working just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon balls of cookie dough. Roll the dough balls smooth between your palms and place 6 cookie dough balls on a prepared baking sheet. (Return the rest of the dough to the fridge in between batches)
8. Bake Cookies. Bake cookies just 8-10 minutes, or until the cookies look just set. They won’t brown much, and the centers should still be a touch soft/underdone. The cookies will continue to bake and set on the cookie sheet. As soon as the cookies come out of the oven, top each cookie with some of the extra chocolate chips. Let the cookies cool 4-5 min on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat this process, alternating baking sheets with each batch.
9. Serve & Store. Enjoy once the cookies have cooled. Store leftover cookies in an airtight container at room temperature 1-2 days, or freeze up to 2 months.

Notes

• Gluten-Free Flour. We love and recommend King Arthur Measure For Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! We highly recommend weighing the flour (and other dry ingredients) for the best results, but if you don’t have a kitchen scale, we recommend using the scoop and level method to avoid packing too much flour into the measuring cup. (If your cookies don’t spread properly, you likely added too much flour!)
• Peanut Butter. Do NOT use natural peanut butter for these cookies, or they’ll spread too much & dry out faster. Use a traditional peanut butter spread, like JIF or Skippy.
• Oats. If needed, you can use all rolled oats or all quick oats for these cookies. I just love the texture you get from using a mix!

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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Simple Ingredients To Get Started

• Gluten-Free Crisp Rice Cereal. In the United States, Rice Krispies Brand cereal is NOT gluten-free, so it’s important to use gluten-free crispy rice cereal brands instead. Today we’re using Aldi’s brand.
• FRESH Marshmallows. I recommend mini marshmallows here! The fresher your marshmallows are, the better they’ll melt, so now’s not the time to use that old bag of stale marshmallows in your pantry.
• Butter. A must for soft rice krispie treats! (Vegan butter also works, if you want to keep them dairy-free!)
• Creamy Peanut Butter. My magic ingredient. Taking a note from our Peanut Butter Rice Krispie Treats, we add peanut butter. It keeps these easy treats soft for DAYS and complements the flavor of the m&m candies beautifully. I recommend traditional peanut butter rather than drippy natural peanut butter for the best texture. (Sometimes natural peanut butter gets greasy in a recipe like this.)
• Vanilla. This little trick adds that extra little something that keeps people coming back for more.
• Mini M&Ms. I prefer using Mini M&Ms to regular size M&M candy since they distribute more evenly and blend in better texturally.
• Salt. A tiny pinch of salt is the perfect finish. It keeps this fun dessert from being too sweet without making them taste salty.

How To Make M&M Rice Krispie Treats, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. Prepare. First, add crisp rice cereal to a large mixing bowl and set aside. Line an 8×8 metal pan with parchment paper. Make sure you have everything ready to go, since the recipe moves quickly once you start.
2. Set Aside 1 Cup Mini Marshmallows to stir in at the end.
3. Melt Butter & Marshmallows. Add butter and the remaining marshmallows to a large saucepan. Stir over medium-low heat, stirring constantly, until the marshmallows are melted and gooey. (Make sure to scrape the bottom of the pan to avoid any scorching or sticking!)
4. Add Peanut Butter & Vanilla. Turn off the heat and stir in peanut butter and vanilla extract. Stir quickly until smooth.

5. Pour melted marshmallow mixture over the crisp rice cereal and add reserved cup of mini marshmallows. Stir to coat the cereal evenly. (This works best with a flexible silicone or rubber spatula.) Then, add 1/2 cup mini M&Ms and gently stir to distribute. (Be gentle and add them here at the end, so you don’t melt them!)
6. Transfer the cereal mixture to the prepared pan and gently pat out into an even layer. (You don’t want to compact it too much, so it keeps a nice airy texture.) Garnish with a few flakes of flaky sea salt and a few more mini m&ms on top of the rice krispie treats, if desired. Let the rice crispy treats cool completely before you cut them into squares. Store in a bag or airtight container at room temperature 3-4 days.

FAQ + Tricks For The Best M&M Rice Krispie Treats

A Trick For Perfect Texture. My ideal M&M rice crispy treats have some softness and gooey-ness from the marshmallow mixture, but still have a light, crispy texture. My biggest tip? Don’t pack them down too tightly! Use gentle pressure to spread them into an even layer, then just leave them to cool.

Can I Make These Without Peanut Butter? Yes. If you have a peanut allergy or don’t like peanut butter, you can add m&ms to our Brown Butter Rice Krispie Treats recipe instead. Keep in mind, the M&Ms will be more likely to melt in that recipe, since they don’t have the peanut butter to act as a buffer.

Extras To Try. We almost always make this colorful m&m rice krispies treats recipe exactly as written, but when you want a change of pace, you can…

• Use Sprinkles! WHY NOT? Right after you pat the cereal mixture into the pan, sprinkle the cereal treats with some colorful sprinkles for a fun touch. I like nonpareils for this job, but check out our Sprinkles 101 post to learn more about different types of sprinkles & how to use them.
• Add Peanut Butter Chips. For an even more decadent treat, you can mix in a few peanut butter chips or even butterscotch chips along with the marshmallows.

More Fun Cereal Treats To Try

Gluten-Free Scotcheroos

Gluten-Free Lucky Charms Treats

Gluten-Free Brown Butter Rice Krispie Treats

Recipe Card

Gluten-Free M&M Rice Krispie Treats

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 20 minutes
• Yield: 9–16 Squares 1x
• Diet: Gluten Free

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Ingredients

• 4 cups gluten-free crisp rice cereal (NOT Rice Krispies brand!)*
• 1 (10-ounce) bag mini marshmallows
• 4 Tablespoons butter (1/2 stick/57 grams)
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/2 cup mini M&Ms
• pinch flaky salt (1/8 teaspoon)

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Instructions

1. Prepare. First, add crisp rice cereal to a large mixing bowl and set aside. Line an 8×8 metal pan with parchment paper. Make sure you have everything ready to go, since the recipe moves quickly once you start.
2. Set Aside 1 Cup Mini Marshmallows to stir in at the end.
3. Melt Marshmallows & Butter. Add butter and the rest of the mini marshmallows to a large saucepan. Stir over medium-low heat, stirring constantly, until the marshmallows are melted and gooey.
4. Add Peanut Butter & Vanilla. Turn off the heat and stir in peanut butter and vanilla extract. Stir quickly until smooth.
5. Pour melted marshmallow mixture over the crisp rice cereal and add reserved cup of mini marshmallows. Stir to coat the cereal evenly. (This works best with a flexible silicone or rubber spatula.) Then, add 1/2 cup mini M&Ms and gently stir to distribute. (Be gentle and add them here at the end, so you don’t melt them!)
6. Transfer the mixture to the prepared pan and gently pat out into an even layer. (You don’t want to compact it too much, so it keeps a nice airy texture.) Garnish with a few flakes of flaky sea salt and a few more mini m&ms, if desired. Let the rice krispie treats cool completely before you cut them into squares. Store in an airtight bag or container at room temperature 3-4 days.

Notes

• Keep The Candy Coating From Melting. This no-bake recipe isn’t fussy at all, but you do need to follow the directions to keep the M&M candy coating from melting. First, adding the M&Ms candies LAST allows the marshmallow mixture to cool slightly. Then, stirring gently prevents you from rubbing the candy coating off onto the cereal.
• A Trick For Perfect Texture. My ideal M&M rice crispy treats have some softness and gooey-ness from the marshmallow mixture, but still have a light, crispy texture. The secret? Don’t pack them down too tightly! Use gentle pressure to spread them into an even layer, then just leave them to cool.
• Gluten-Free Crisp Rice Cereal. In the United States, Rice Krispies Brand cereal is NOT gluten-free, so it’s important to use gluten-free crispy rice cereal brands instead, like Aldi’s brand or One Degree.

• Prep Time: 15 minutes
• Cook Time: 5 Minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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Simple Ingredients To Get Started

This easy buckeye recipe starts with a handful of ingredients, all of which I always keep on hand. Let’s take a look:

• Smooth Peanut Butter. Creamy peanut butter is a must when making buckeye candy. While I love crunchy peanut butter for sandwiches, the little chunks of peanut can mess with the texture of buckeyes. Use a conventional peanut butter spread, like JIF or Skippy for best results!
• Butter. Softened butter helps give these buckeyes both softness and structure. Butter firms up well in the fridge, which makes these easier to dip!
• Vanilla Extract. Always a must for me!
• A Pinch of Salt. My secret ingredient for the best buckeyes! A little bit of salt elevates the flavors of peanut butter, vanilla, and chocolate without making these treats taste salty.
• Powdered Sugar. Some powdered sugar (confectioners sugar) is the final piece that gives this homemade candy its shape and structure. Now is NOT the time to try to reduce the sugar, or your buckeyes won’t turn out!
• Chocolate Chips. I use semi-sweet chocolate chips for a nice balance of flavor, but dark chocolate chips are another great choice! (I find milk chocolate too sweet here.)
• Coconut Oil (or Shortening). To make the chocolate easier to work with, you’ll add a tiny bit of coconut oil or melted shortening.

How To Make This Buckeyes Recipe, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. In a large bowl, combine smooth peanut butter, softened butter, vanilla extract, and salt. Whip with a hand mixer (or beat in a stand mixer with the paddle attachment, if you prefer!) 1-2 minutes, or until smooth and creamy. Scrape down the sides of the bowl. 
2. Add Powdered Sugar. Next, add the powdered sugar, and beat, starting at LOW speed, then increasing speed to medium once the powdered sugar has blended in a bit. Mix until no more powdery sections remain. The mixture may look crumbly, but should hold together easily when pinched. (If yours is too dry to hold together, you can add additional peanut butter 1 teaspoon at a time, if needed.)
3. Scoop & Roll. Use a small cookie scoop to measure 1 Tablespoon scoops of peanut butter dough. Roll them smooth between your palms, so there are no cracks or divots. Place peanut butter balls on a parchment lined sheet pan, an repeat until all the dough has been rolled. 
4. Chill To Firm Up. Cover the baking tray, then refrigerate at least 30-40 minutes, to firm up the peanut butter balls. (This makes them easier to dip and helps them hold together.)
5. Melt Chocolate. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Melt on LOW power in the microwave in 10-15 second intervals, stirring in between each interval, until the chocolate is smooth and glossy. 
6. Dip In Chocolate. Use a thin wooden skewer or a toothpick to dip the peanut butter balls into the melted chocolate, one at a time. Leave a small circle at the top of the peanut butter ball uncovered for the signature buckeye look! Place the chocolate dipped balls back onto the parchment lined baking sheet to set.
7. Chill To Set. Return the tray of buckeyes to the fridge (uncovered until the chocolate sets!) to let the chocolate set up. If desired, you can smooth over the little toothpick hole created by the skewer with your fingertip, a small spatula, or the back of a spoon. (In the small Ohio town I lived in, the hole was considered a feature, not a flaw, so it’s really up to you!)
8. Serve & Store. Enjoy once the chocolate has set! Store leftover buckeyes in an airtight container in the fridge so they don’t dry out. (Or, transfer to a freezer-safe container or zip-top freezer bag and freeze up to 2 months.)

Gather Your Ingredients

• Gluten-Free Graham Crackers. Our crust ingredients start with gluten-free graham crackers. We usually use Pamela’s for taste and texture, but you can use any brand of gluten-free graham crackers you like.
• Granulated Sugar. To help bind the crust together, you’ll need a little sugar. It gives the crust great texture!
• Cocoa Powder. This is technically optional, but we love the subtle cocoa flavor it adds to the graham cracker crust. It’s delicious with the peanut butter flavor of the filling!
• Butter. A little melted butter helps bind the crust together. Easy-peasy!
• Cream Cheese. We recommend full-fat, regular cream cheese, like Philadelphia brand. (This isn’t the time for low-fat!)
• Smooth Peanut Butter. You’ll need creamy peanut butter for the smoothest pie filling. Now’s the time for Skippy or JIF peanut butter–not natural peanut butter.
• Powdered Sugar.
• Vanilla & Salt. A combination of vanilla extract + a tiny bit of salt are PERFECT with the peanut butter and chocolate. They elevate both flavors!
• Heavy Cream. I love to make my peanut butter pie without Cool Whip, using real whipped cream instead. I think heavy whipping cream gives the pie a great flavor and texture.
• Fun Garnishes! This pie is for peanut butter lovers, so we’re going big! I recommend chopped peanut butter cups, peanut butter chips, and mini chocolate chips for a delicious chocolate peanut butter pie combo. (Prefer something else? See our serving suggestions below!)

Could I Use Cool Whip Instead? Yes! Feel free to substitute a container of cool whip for the heavy whipping cream + 1 Tablespoon powdered sugar.

How To Make Gluten-Free Peanut Butter Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Crust

1. Preheat The Oven & Prep The Pan. Heat the oven to 350 degrees F. and set out a 9-inch pie pan.
2. Combine. In a food processor, pulse gluten-free graham crackers into fine crumbs, then add 3 Tablespoons sugar, the cocoa powder, and the melted butter. Pulse to combine until evenly blended.  
3. Pat Crust Out Into The Pie Pan. Pour the graham cracker crumb mixture into the pie plate and use the back of a measuring cup (my favorite) or your fingers to gently pat the crust out into an even layer and up the sides of the pan. Try not to pack the crumbs down too tightly, or the crust will be a bit tough and compact.
4. Bake & Cool. Then, put the pie crust in the oven and bake at 350 degrees for 8-10 minutes, until it’s just starting to turn golden. For best results, let pie crust cool to room temperature before adding your filling.

Next, Make The Filling

5. Combine. In a large mixing bowl, combine softened cream cheese, peanut butter, 3/4 cup powdered sugar, the vanilla & pinch of salt.
6. Beat 2-3 minutes, or until light, fluffy, and evenly blended. Check for any lumps, then set this peanut butter mixture aside. 
7. Whip Cream. In a large bowl (ideally a metal bowl or glass bowl!), combine 1 cup heavy cream with 1 Tablespoon powdered sugar. Use a hand mixer to beat on high speed until the mixture forms stiff peaks. (When the beaters are lifted out of the whipped cream and rotated, the whipped cream should hold its shape.) If you prefer, you could also use a stand mixer with the whisk attachment for this job!
8. Fold Together. Working in small increments (about 1/4-1/3 at a time), mix small amounts of the whipped cream into the peanut butter mixture. Do NOT whisk or stir! Carefully fold the whipped cream in a bit at a time, to lighten the peanut butter filling. (See video for a visual, if needed!)

Assemble The Pie

9. Spread the peanut butter filling over the cooled crust and smooth the surface. Cover the pie with plastic wrap. 
10. Chill the pie in the freezer 2-3 hours or the refrigerator 5-6 hours to set. Do NOT skip this step! The filling will firm up to a more sliceable texture and the peanut butter flavor will develop even more over time.
11. Garnish & Serve. Right before serving, garnish the pie with chopped peanut butter cups, peanut butter chips, and mini chocolate chips (or your favorite garnish). Cut into thin slices (it’s RICH!) and serve. 
12. Store leftover pie covered in the refrigerator 2-3 days. 

Serving Suggestions & More Toppings to Try

While we love the impressive & delicious combination of peanut butter cups, peanut butter chips, and chocolate chips, you definitely have other choices if that seems too rich.I

If you prefer, you can top this pie with chocolate ganache, chocolate curls, or simply serve your peanut butter pie with whipped cream and chocolate sauce! 

How To Make Gluten-Free Monster Cookies, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, gluten-free oats, quick cooking oats, baking powder, baking soda, and salt. Whisk to combine until evenly blended and fluffy. Set aside. 
2. Cream Butter & Sugar. In a stand mixer (or large bowl), combine softened butter, brown sugar, and granulated sugar. Beat on medium speed 2-3 minutes with the paddle attachment (or a handheld electric mixer) until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl. 
3. Build The Dough. Mix in the peanut butter until fully incorporated. Add eggs, one at a time, followed by the egg yolk, and the vanilla. Scrape down the sides of the bowl. Add the dry ingredients to the wet ingredients, and mix until just a few dry patches remain. 
4. Add Mix-Ins. Then, add 1 1/4 cups mini M&Ms, and 1 1/4 cups chocolate chips to the dough. Stir the mix-ins in by hand with a spatula (so you don’t break the M&Ms), until the dough is well blended and the goodies are well distributed.  
5. Chill 30 Minutes. Cover the dough and chill 30 minutes in the refrigerator while you preheat the oven. 
6. Preheat & Prep. While the dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (This way, you can alternate the baking sheet with each batch so you don’t put cool dough on a hot baking sheet.)
7. Scoop & Roll. Working just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon balls of cookie dough. Roll the dough balls smooth between your palms and place 6 cookie dough balls on a prepared baking sheet. (Return the rest of the dough to the fridge in between batches)
8. Bake Cookies. Bake cookies just 8-10 minutes, or until the cookies look just set. They won’t brown much, and the centers should still be a touch soft/underdone. The cookies will continue to bake and set on the cookie sheet. As soon as the cookies come out of the oven, top each cookie with some of the extra mini M&Ms and the mini chocolate chips. Let the cookies cool 4-5 min on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat this process, alternating baking sheets with each batch. 
9. Serve & Store. Enjoy once the cookies have cooled. Store baked cookies in an airtight container at room temperature 1-2 days, or freeze up to 2 months. 

Simple Ingredients To Get Started

• Crispy Rice Cereal. To start, you’ll need certified gluten-free crisp rice cereal. Do NOT use Rice Krispies brand, since it’s not gluten-free!
• Honey. We make these scotcheroos with NO corn syrup! Instead, we’re using honey. It adds plenty of sweetness, but skips the corn syrup!
• Sugar. Granulated sugar (white sugar) also helps these bars stick together. I don’t recommend omitting it or swapping for more honey. The combination works here!
• Creamy Peanut Butter. You *can* use either natural peanut butter or traditional peanut butter for these bars, but keep in mind that they have a harder time holding together and will dry out more with natural peanut butter than with traditional peanut butter (like JIF or Skippy)
• Vanilla & Salt. These two add the perfect balance of flavors. Just like in our No-Bake Peanut Butter Bars & Peanut Butter Rice Krispie Treats!
• Chocolate Chips. While you absolutely can use milk chocolate chips or semi-sweet chocolate chips for scotcheroos, I much prefer using dark chocolate chips. These are VERY sweet as it is, and the dark chocolate is a nice balance for the sweet butterscotch chips. But, you do you!
• Butterscotch Chips. These butterscotch morsels give Scotcheroos their name! They’re super sweet, but add a delicious, candy-like touch to the topping.
• Butter. To help the chocolate chips melt & keep the topping soft enough to slice.
• Maybe Some Flaky Sea Salt. To balance all that sweetness. Highly recommend!

How To Make Gluten-Free Scotcheroos, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Prep. Line an 8×8 or 9×9 square pan with parchment paper. Measure 3 cups of cereal and set aside. 
2. Melt. In a large saucepan, combine sugar and honey. Stir over medium low heat until the sugar dissolves, 5-7 minutes. Try not to let the mixture boil, since this can harden/dry out the honey mixture. 
3. Combine. Stir in the peanut butter and stir over low heat until well blended. Turn off the heat and stir in vanilla and salt. Add cereal and stir to combine until the cereal is evenly coated. 
4. Pat It Out. Transfer the cereal mixture to your prepared pan and gently pat it into an even layer with a flexible spatula or your fingers. (Try not to overly compact this mixture since you want it to have soft scotcheroos!) 

5. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat.)
6. Layer. Spread the melted chocolate mixture over the cereal layer and use an offset spatula to smooth the chocolate into an even layer. 
7. Set & Serve. Let the chocolate layer set 2-3 hours before cutting into bars. (You can speed this process up by covering the pan and refrigerating for 45-60 minutes.) Garnish with flaky sea salt and cut into squares or bars. These scotcheroos are rich, so I prefer cutting them into 12-18 smaller bars.   
8. Store. Transfer leftover scotcheroos to an airtight container and store at room temperature 1-3 days. 

FAQ + Tricks For The Best Gluten-Free Scotcheroos

Are Scotcheroos Gluten-Free? ONLY if you use certified gluten-free crisp rice cereal! Rice Krispies brand is NOT gluten-free, so stick with a gluten-free option, like Barbara’s, or Millville (Aldi) brand that doesn’t contain malt syrup.

Use A Big Enough Saucepan! It might seem silly to use a large saucepan for the honey/sugar/peanut butter mixture, but we’ve found it’s easier to add the cereal to the peanut butter mixture than it is to add the peanut butter mixture to the cereal. So, you’ll need a pan big enough to stir everything together! This 3-quart saucepan gives us plenty of room!

Slice Small! Scotcheroos are RICH! This no-bake dessert is more like a candy than a cookie bar, so small servings are a good place to start. You can slice them into 12 rectangles, or 16 small squares, but our go-to is to cut the scotcheroo bars into 9 big squares, then cut each one in half, for 18 small rectangles. This is perfect for a party, cookie plate, or lil’ treat!

How To Make Gluten-Free Peanut Butter Rice Krispie Treats, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prepare. First, add crispy rice cereal to a large mixing bowl and set aside. Line a metal 8×8 square pan with parchment paper. Make sure you have everything ready to go, since the recipe moves quickly once you start. 
2. Set Aside 1 Cup Mini Marshmallows to stir in at the end. 
3. Melt Butter & Marshmallows. Add butter and the rest of the mini marshmallows to a large saucepan. Stir over medium-low heat, stirring constantly, until the marshmallows are melted and gooey.
4. Add Peanut Butter & Vanilla. Turn off the heat and stir in peanut butter and vanilla extract. Stir quickly until smooth. 
5. Pour melted marshmallow mixture over the crisp rice cereal and add reserved cup of mini marshmallows. Stir to coat the cereal evenly. (This works best with a flexible silicone or rubber spatula.)
6. Transfer the mixture to the prepared pan and gently pat out into an even layer. (You don’t want to compact it too much, so it keeps a nice airy texture.) Garnish with a few flakes of flaky sea salt. Let the rice krispy treats cool completely before you cut them into squares.

More Gluten-Free Cereal Treats To Try

Gluten-Free Lucky Charms Treats

Gluten-Free Brown Butter Rice Krispie Treats

Gluten-Free Fruity Pebbles Treats

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Gluten-Free Peanut Butter Rice Krispie Treats

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5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 35 minutes
• Yield: 9–12 servings 1x
• Diet: Gluten Free

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Description

Calling all peanut butter lovers! This easy no-bake recipe is the perfect treat when you want a simple, crowd-pleasing dessert. 

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Ingredients

• 4 cups gluten-free crisp rice cereal* (NOT Rice Krispies brand)
• 1/4 cup butter (4 Tablespoons/half stick)
• 1 (10-ounce) bag mini marshmallows
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon flaky sea salt (like Maldon)

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Instructions

1. Prepare. First, add crisp rice cereal to a large mixing bowl and set aside. Line an 8×8 metal pan with parchment paper. Make sure you have everything ready to go, since the recipe moves quickly once you start. 
2. Set Aside 1 Cup Mini Marshmallows to stir in at the end. 
3. Melt Marshmallows & Butter. Add butter and the rest of the mini marshmallows to a large saucepan. Stir over medium-low heat, stirring constantly, until the marshmallows are melted and gooey.
4. Add Peanut Butter & Vanilla. Turn off the heat and stir in peanut butter and vanilla extract. Stir quickly until smooth. 
5. Pour melted marshmallow mixture over the crisp rice cereal and add reserved cup of mini marshmallows. Stir to coat the cereal evenly. (This works best with a flexible silicone or rubber spatula.)
6. Transfer the mixture to the prepared pan and gently pat out into an even layer. (You don’t want to compact it too much, so it keeps a nice airy texture.) Garnish with a few flakes of flaky sea salt. Let the rice krispy treats cool completely before you cut them into squares. Store in an airtight bag or container at room temperature 3-4 days. 

Notes

• Gluten-Free Cereal. Rice Krispies brand cereal is NOT gluten-free. (It contains malt, which is derived from barley and contains gluten.) To keep these gluten-free, you MUST use a gluten-free brand of crisp rice cereal. We love Barbara’s or Aldi brands, but you can check out more options in this post. 
• Creamy Peanut Butter. While you *can* get away with using natural peanut butter here (just peanuts or peanuts + salt), I usually use conventional peanut butter spreads (like JIF or Skippy) for this recipe because they are easier to work with and keep the rice krispie treats soft longer. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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Simple Ingredients To Start With

Our candy cookie bar base is a spin on gluten-free monster cookies! I love the oatmeal and peanut butter cookie base. (If you prefer a chocolate chip cookie base, you can try this chocolate chip cookie bars recipe instead.)

• Softened Butter. Rather than melted butter, we’re using softened butter to cream with the sugar. This will give our bars a soft, chewy cookie base that’s the perfect canvas for candy!
• Brown Sugar & White Sugar. The perfect blend for softness & moisture. I use light brown sugar but dark brown sugar can give you a more intense flavor, if you prefer.
• Creamy Peanut Butter. Smooth peanut butter works better than crunchy peanut butter for these cookie bars. Do NOT use natural peanut butter here, as it will give the bars a dry, crumbly texture. Stick with brands like Skippy, JIF, and Peanut Butter & Co.
• An Egg & An Egg Yolk. Using one whole egg plus an extra egg yolk gives these cookie bars the BEST texture. (Don’t know how to separate an egg? Try one of these tricks!)
• Vanilla Extract. Always a must for me!
• Gluten-Free Flour. Keep it simple with a measure-for-measure gluten-free flour blend with xanthan gum. We love this one from King Arthur for all our cookies & bars!
• Gluten-Free Quick Oats. Using quick cooking oats rather than rolled oats/old-fashioned oats gives these candy cookie bars the best texture. Make sure your oats are certified gluten-free!
• Baking Soda & Salt. For puff, spread, and balance.
• Semisweet or Dark Chocolate Chips. I like dark chocolate since the candy we’re using makes things pretty sweet, but you can absolutely use semisweet chocolate chips here if you prefer.
• Gluten-Free Candy! Chocolate, peanut butter, and caramel-type candies tend to work best, so choose some of your favorite candy bars to toss in. Need some ideas? Check out the next section!

Gluten-Free Candy To Try For Candy Cookie Bars

So what kind of candy works best in Halloween candy cookie bars? If you’re making this for someone with Celiac disease or gluten intolerance, it’s critical to use ONLY gluten-free candies! Brands are regularly changing their suppliers, manufacturing processes, and more, so always double-check your candy before baking with it. Exactly what you choose to mix and match is up to personal preference, but here are some options to try:

How To Make Gluten-Free Candy Bar Cookie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep The Candy. Start by preparing 1-2 cups of candy for the top of the cookie bars and 1 cup of candy for inside the cookie bars. Cut fun-size candy bars into bite-sized pieces or thin slices if desired, and cut any larger candies in half (like Reese’s cups). You can leave smaller candy (like M&Ms or Rolos) whole. Freeze 1-2 cups candy bar pieces for the top of the bars on a baking sheet or plate while you make the cookie bars. (You don’t need to freeze the 1 cup of candy for inside the bars.) 
2. Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper and set aside. 
3. Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large bowl with a handheld electric mixer), combine the softened butter, brown sugar, and sugar. Cream on medium speed 2-3 minutes, or until light and fluffy. Scrape down the sides of the bowl. 
4. Mix In the peanut butter until fully combined, then add egg and egg yolk 1 at a time, until fully blended. Mix in the vanilla. 
5. Add Dry Ingredients. Scrape down the edges of the bowl again, then add gluten-free flour, gluten-free quick oats, cornstarch, baking soda, and salt. Stir on low until almost blended with just a few powdery patches left. 
6. Add 1 cup Candy. Then, add 1 cup of candy–chop up any candy bars into small pieces, then mix into the cookie dough just until evenly blended. 

7. Bake. Pat the cookie dough out into your prepared baking pan and smooth the surface with a spatula. (An offset spatula makes this easy!) Bake cookie bars at 350 degrees for 22-25 minutes, or until no longer wiggly in the center. They may seem slightly underdone–don’t over-bake! They’ll continue to set as they cool. 
8. Quickly Top The Bars. Right after removing the cookie bars from the oven, sprinkle the top of the bars with chocolate chips. Let the chocolate melt slightly–I put the pan back in the (now off) oven for 30-60 seconds to help) then spread a bit with your spatula. The melted chocolate will act as “glue” for the rest of the candy. Top with the chilled candy from the freezer and sprinkle with flaky sea salt, if desired. 
9. Cool until completely set. Let the bars cool completely before cutting into squares or rectangles. You can chill the bars in the fridge to help speed this process along. For the cleanest cuts, chill the bars before slicing. I like to cut the bars into 9 large squares, then cut each square in half, for 18 rectangles. You can also cut them into 16 squares. 
10. Store leftover halloween candy cookie bars in an airtight container for 3-4 days.

FAQ + Tips And Tricks For The BEst Gluten-Free CAndy Cookie Bars

Which Candy Bars Are Gluten-Free? Hershey has a great filter feature on their website so you can see all their gluten-free candy bar products. They have lots of options, from Reese’s, Hershey’s Milk Chocolate bars, Mounds, Almond Joy, PayDay. Then, there are things like Three Musketeers, Butterfinger, and Snickers! Avoid candy bars that contain gluten, like Twix, KitKat, and 100 Grand.

A Trick For Pretty Cookie Bars. One secret to getting a really pretty look is to add the cookie in groups of 3 or 5 and fill in the gaps with M&Ms. (Rather than just placing it all randomly.) For instance, add Snickers in 3 different places, then add Rolos in 5 different places, Heath in 3 places, etc. It’ll help you balance the candy visually and give the bars a more dynamic, balanced look.

CHILL The Cookie Bars Before Slicing. For best results, cut the bars COLD for the cleanest cuts. Otherwise, it’s easy to end up pushing the candy down into the cookie bars.

More Recipes To Use Leftover Candy

Gluten-Free Peanut Butter Blossoms

Gluten-Free Reese’s Cookies

Gluten-Free Peanut Butter Cup Brownies

Gluten-Free Monster Cookies

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Gluten-Free Candy Cookie Bars

These gluten-free candy cookie bars are a fun spin on classic monster cookie bars. They’re the perfect way to use up leftover holiday candy! 

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free candy cookie bars, gluten-free cookie bars, gluten-free Halloween cookie bars

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 -18 cookie bars

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Wet Ingredients:

• ½ cup butter, softened (1 stick, 113 grams)
• ½ cup brown sugar (100 grams)
• ⅓ cup sugar (40 grams)
• ½ cup creamy peanut butter* (125 grams)
• 1 large egg room temperature
• 1 egg yolk room temperature (save the extra white for another use)
• 1 ½ teaspoons vanilla extract

For The Dry Ingredients:

• ¾ cup gluten-free flour (90 grams)
• ¾ cup gluten-free quick oats (68 grams)
• 1 Tablespoon cornstarch (8 grams)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt I like a heaping 1/2 teaspoon
• 1 cup gluten-free candies see below for ideas, cut into small pieces as needed

For The Top Of The Bars:

• ½ cup dark chocolate chips or semisweet chocolate chips
• 1-2 cups gluten-free candies to top the bars at the end
• Optional: flaky sea salt like Maldon

Options For Candy To Top The Bars (Mix & Match From The Options Below)

• Gluten-Free Candy Bars: Snickers Reese’s peanut butter cups, Three Musketeers, Butterfinger, Heath Bars, Hershey’s milk chocolate bars, Almond Joy, Mounds, Pay Day, Skor, Baby Ruth, UnREAL, Enjoy Life
• Other gluten-free candy: M&Ms M&M minis, Reese’s Pieces, Rolos, Milk Duds
• Avoid fruity candy like Skittles & Starburst and mint candy (like York Peppermint Patties) as the flavors won’t work here.

Instructions

• Prep The Candy. Start by preparing 1-2 cups of candy for the top of the cookie bars and 1 cup of candy for inside the cookie bars. Cut fun-size candy bars into bite-sized pieces or thin slices if desired, and cut any larger candies in half (like Reese's cups). You can leave smaller candy (like M&Ms or Rolos) whole.

  Freeze 1-2 cups candy pieces for the top of the bars on a baking sheet or plate while you make the cookie bars. (You don't need to freeze the 1 cup of candy for inside the bars.) 
• Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper and set aside. 
• Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large bowl with a handheld electric mixer), combine the softened butter, brown sugar, and sugar. Cream on medium speed 2-3 minutes, or until light and fluffy. Scrape down the sides of the bowl. 
• Mix In the peanut butter until fully combined, then add egg and egg yolk 1 at a time, until fully blended. Mix in the vanilla. 
• Add Dry Ingredients. Scrape down the edges of the bowl again, then add gluten-free flour, gluten-free quick oats, cornstarch, baking soda, and salt. Stir on low until almost blended with just a few powdery patches left. 
• Add 1 cup Candy. Then, add 1 cup of candy–chop up any candy bars into small pieces, then mix into the cookie dough just until evenly blended. 
• Bake. Pat the cookie dough out into your prepared pan and smooth the surface with a spatula. (An offset spatula makes this easy!) Bake cookie bars at 350 degrees for 22-25 minutes, or until no longer wiggly in the center. They may seem slightly underdone–don’t over-bake! They’ll continue to set as they cool. 
• Quickly Top The Bars. Right after removing the cookie bars from the oven, sprinkle the top of the bars with chocolate chips. Let the chocolate melt slightly–I put the pan back in the (now off) oven for 30-60 seconds to help) then spread a bit with your spatula. The melted chocolate will act as “glue” for the rest of the candy. Top with the chilled candy from the freezer and sprinkle with flaky sea salt, if desired.
• Cool until completely set. Let the bars cool completely before cutting into squares or rectangles. You can chill the bars in the fridge to help speed this process along. I like to cut the bars into 9 large squares, then cut each square in half, for 18 rectangles. You can also cut them into 16 squares. 
• Store leftover halloween candy cookie bars in an airtight container for 3-4 days. I like to keep mine in the fridge so they last longer. You can also freeze them up to 2 months. 

Video

Notes

• CHILL The Cookie Bars Before Slicing. For best results, cut the bars COLD for the cleanest cuts. Otherwise, it’s easy to end up pushing the candy down into the cookie bars. I chill mine for about 1 hour in the fridge.  
• Double-Check Your Candy! To keep these cookie bars gluten-free, be sure to double-check your candy. Avoid candy with gluten ingredients, such as Twix, Kit-Kat, Crunch Bars, 100 Grand, etc. which are NOT gluten-free. 

Ingredients You Need To Make Muddy Buddies

• Chex Cereal. You can make gluten-free muddy buddies with either Rice Chex or Corn Chex (or a mix!). I usually go for Corn Chex or a 50/50 mix of corn and rice Chex, but this part is personal preference.
• Chocolate Chips. Most Muddy Buddy recipes recommend semi-sweet chocolate chips, but I really love dark chocolate chips here since there’s the powdered sugar adds plenty of sweetness. Use your favorite! (Milk chocolate chips will be too sweet!)
• Peanut Butter. You can use either classic peanut butter (like Jif, Skippy, etc.) or natural peanut butter (with just peanuts + salt) to make muddy buddies. We’ve used both with great results. I do prefer creamy peanut butter/smooth peanut butter over crunchy peanut butter/chunky peanut butter.
• Butter. This helps the chocolate peanut butter mixture blend extra glossy and smooth.
• Vanilla. The subtle notes that vanilla extract adds are LOVELY!
• Salt. This is one of THE BEST things you can add to puppy chow to make it taste amazing! A little salt makes the chocolate and peanut butter flavors taste more vibrant, AND it helps balance all the sweetness from the powdered sugar! Speaking of which…
• Powdered Sugar. Last, but not least, you’ll need some powdered sugar. After coating the cereal in a melty chocolate peanut butter mixture, you’ll toss it in powdered sugar to coat it. This powdered sugar coating gives muddy buddies their signature look!

How To Make Gluten-Free Muddy Buddies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Measure Cereal. Add the cereal to a very large bowl, (your largest mixing bowl!) and set aside. 
2. Melt. In a medium or small microwavable bowl, combine chocolate chips, peanut butter, and butter. Melt in the microwave in 15-20 second increments, stirring between each interval, until the chocolate mixture is smooth and no lumps remain. Add in the vanilla and salt and stir to combine. (If you prefer, you can melt these ingredients together in a small saucepan on the stove over low heat))
3. Coat. Pour the melted chocolate over the cereal and gently stir with a spatula to coat the cereal evenly with the chocolate peanut butter mixture. Make sure to scrape down the sides of the bowl so the chocolate mixture ends up on the cereal, not the bowl! (You want all the cereal pieces coated with chocolate peanut butter goodness!)
4. Sprinkle with powdered sugar, and stir to coat the cereal evenly in the powdered sugar. 
5. Optional: Chill. If you’d like to form clusters, chill the muddy buddies in the refrigerator or freezer for about 30 minutes. (This goes faster if you spread the coated cereal mixture out in a single layer on a large baking sheet or pan lined with parchment paper.) 
6. Serve & Store. Enjoy right away, or store in an airtight container at room temperature up to 5 days. 

OR, USE A BAG. Alternatively, you can add the cereal and other ingredients to a large ziploc bag/plastic bag to combine them, but I find you lose a lot of the chocolate mixture to the sides of the bag and it’s harder to see if the cereal has been evenly coated. If you’re using this method, add cereal to the large bag. Pour chocolate mixture over the cereal in the bag. Seal the bag and shake to coat the cereal. Add powdered sugar, close bag, and shake to coat with powdered sugar. 

3 Secrets For The Best Gluten-Free Puppy Chow

1. Switch Up Your Ratios

Our gluten-free muddy buddy recipe uses a slightly different recipe than the original Chex Muddy Buddies recipe. We use a little less cereal, a little more peanut butter, and we add salt to balance the flavors. This helps each piece of cereal get more fully coated in the chocolate peanut butter mixture and makes the flavor even better!

2. Use A Bowl

If you really want to coat the cereal evenly, the best way is to use a large mixing bowl instead of a large ziplock bag for mixing. When you use a bag, some of the chocolate mixture ends up sticking to the sides of the bag instead of the cereal. When you use a bowl, you can scrape up every last bit of the chocolate peanut butter mixture and get it on the cereal! It’s also easier to see when everything’s been coated evenly.

3. Try Chilling Them!

My family often popped our puppy chow in the fridge or freezer to help it set up faster. This also helps you get delicious muddy buddy clusters since some pieces will set together as they chill. YUM. These are THE BEST!

Gather Your Ingredients

Here’s what you’ll need to make this no-bake peanut butter bar recipe:

• Creamy Peanut Butter. I love natural peanut butter for everyday use, but you really need to use a brand like Jif, Skippy, or PB&Co that contains oil. If you use natural peanut butter, the bars will be on the dry, crumbly side and won’t hold together as well. Also, stick with smooth peanut butter, as it will give you the best texture.
• Butter. This will help bind the peanut butter layer together.
• Gluten-Free Graham Cracker Crumbs. Instead of flour, we use gluten-free graham cracker crumbs for amazing flavor and texture. We’re using Pamela’s gluten-free graham crackers today, but don’t miss this list of gluten-free graham cracker brands if you need other options!
• Powdered Sugar. Confectioners sugar (powdered sugar) helps provide structure and sweetness.
• A Pinch of Salt. My secret to the BEST gluten-free peanut butter bars is a generous pinch of salt! These no-bake bars are definitely sweet and a little salt brings out the best in the other flavors and provides just enough balance without making them salty.
• Chocolate Chips. Last, but not least, you need a chocolate layer! I use semi-sweet chocolate chips, but you can absolutely swap in dark chocolate chips or milk chocolate chips.

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How To Make Gluten-Free Chocolate Peanut Butter Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan. Grease an 8×8 or 9×9 metal baking pan or line with parchment paper (my preference).
2. Crush The Graham Crackers. If you haven’t already, crush the graham crackers into fine crumbs in a food processor or a zip-top bag with a rolling pin. (You don’t want any large pieces for these bars.)
3. Assemble Bar Ingredients. Add the graham cracker crumbs to a large mixing bowl, along with powdered sugar, and salt. Add the peanut butter.
4. Melt The Butter. Next, melt the butter in a microwave-safe bowl in 15-20 second increments until it’s fully melted. (You can also do this on the stove in a saucepan over medium heat) Pour the melted butter over the graham cracker crumbs, sugar, salt, and peanut butter. Stir to combine until the mixture is smooth and uniform.
5. Pat It Out. Transfer the peanut butter mixture to your prepared pan and gently spread it into an even layer or pat the mixture out with your hands or a flexible rubber spatula. (Using a little bit of parchment paper can make this easier!)
6. Melt Peanut Butter & Chocolate Chips. Add 2 Tablespoons peanut butter and the chocolate chips to a microwave-safe bowl and gently melt in 20-30 second intervals until the mixture is smooth.
7. Pour & Spread. Next, pour the melted chocolate mixture on top of the peanut butter layer and smooth into an even layer. (An offset spatula makes this easy!)
8. Chill the bars until set, about 2 hours or so.
9. Serve & Store. Cut into squares or bars with a sharp knife and enjoy immediately. Store leftovers in an airtight container in the fridge up to 1 week, for best results.

FAQ + Tips And Tricks For The Best Gluten-Free Peanut Butter Bars

Cut Small Squares! These no-bake peanut butter bars are definitely on the rich side, so smaller bars are a great way to go! I usually cut them into 9 large squares, then cut each square in half for a total of 18 small rectangles.

Try A Metal Pan. Since this is a no-bake recipe, the material of the pan is less important, but a nice metal pan will give you crisp, beautiful edges that make really satisfying squares or bars. If you don’t have a metal baking dish, a ceramic or glass pan will work fine, too!

Don’t Use Natural Peanut Butter. In case you missed this tip up top, this recipe works best with regular creamy peanut butter (like Skippy, Jif, or PB&Co) rather than natural peanut butter. Natural PB can make these bars dry and crumbly. Save it for your toast!

Can You Freeze Peanut Butter Bars? Yes! Transfer set, chilled bars to an airtight bag or container, separating layers with parchment paper to avoid sticking. Freeze up to 2 months and thaw in the refrigerator when you’re ready to enjoy them.

Make Them Dairy-Free! These no-bake chocolate peanut butter bars can absolutely be dairy-free with a few swaps. Use vegan butter, dairy-free chocolate chips, and make sure your graham crackers are dairy-free.

More Gluten-Free Peanut Butter Treats To Try

Peanut Butter Buckeyes

Gluten-Free Peanut Butter Blossoms

Gluten-Free M&M Rice Krispie Treats

Recipe Card

Gluten-Free Chocolate Peanut Butter Bars

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 2 hours 15 minutes
• Yield: 16–20 bars 1x
• Diet: Gluten Free

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Description

Let’s make gluten-free lunch lady peanut butter bars! These no-bake gluten-free peanut butter bars are topped with a layer of chocolate for a delicious finish that’s perfect for peanut butter lovers!

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Ingredients

For The Peanut Butter Bars:

• 1 1/2 cups (180 grams) gluten-free graham cracker crumbs
• 1 1/2 cups (180 grams) powdered sugar
• 1/4 teaspoon kosher salt (use 1/8 teaspoon or less if using fine table salt)
• 1 cup (248 grams) smooth peanut butter* (crunchy peanut butter will impact the texture)
• 1/2 cup (8 Tablespoons/113 grams) butter

For The Chocolate Topping:

• 1 cup (170 grams) semi-sweet chocolate chips
• 2 Tablespoons (30 grams) creamy peanut butter

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Instructions

First, Make The Bars:

1. Prep Your Pan. Grease an 8×8 or 9×9 metal baking pan or line with parchment paper (my preference).
2. Crush The Graham Crackers. If you haven’t already, crush the graham crackers into fine crumbs in a food processor or a zip-top bag with a rolling pin. (You don’t want any large pieces for these bars.)
3. Assemble Bar Ingredients. Add the graham cracker crumbs to a large bowl, along with powdered sugar, and salt. Add the peanut butter.
4. Melt The Butter. Next, melt the butter in a microwave-safe bowl in 15-20 second increments until it’s fully melted. (You can also do this on the stove in a saucepan over medium heat) Pour the melted butter over the graham cracker crumbs, sugar, salt, and peanut butter. Stir to combine until the mixture is smooth and uniform.
5. Pat It Out. Transfer the peanut butter mixture to your prepared pan and gently spread it into an even layer or pat the mixture out with your hands. (Using a little bit of parchment paper can make this easier!)

Then Make The Chocolate Topping:

1. Melt Peanut Butter & Chocolate Chips. Add 2 Tablespoons peanut butter and the chocolate chips to a microwave-safe bowl and gently melt in 20-30 second intervals until the mixture is smooth.
2. Pour & Spread. Next, pour the melted chocolate mixture over the peanut butter filling and smooth into an even layer.
3. Chill the bars until set, about 2 hours or so.
4. Serve & Store. Cut into squares or bars with a sharp knife and enjoy immediately. Store leftovers in an airtight container in the fridge up to 1 week. (You can also freeze them up to 2 months)

Notes

*Don’t use natural peanut butter for these bars, since it will make the bars more dry and crumbly. Stick with brands like Jif, Skippy or PB&Co.

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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