Chocolate SunButter® Scotcheroos recipe

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Ingredients

1 cup sugar
1 cup light corn syrup
1 cup SunButter®, any variety
6 cups crispy rice cereal
1 (11.5 ounce) package semisweet chocolate chips
1 (12 ounce) package Guittard® Butterscotch Chips

Nutrition Info

295.3 calories
carbohydrate: 44.8 g
cholesterol: : -
fat: 13.1 g
fiber: 1.4 g
protein: 3.2 g
saturatedFat: 6.6 g
servingSize: -
sodium: 115.9 mg
sugar: 19.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In large microwaveable dish, mix sugar and corn syrup until well blended. Microwave 1-1/2 minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.

  2. Add SunButter® and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.

  3. In medium microwaveable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.

  4. Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.

Recipe Yield

24 scotcheroos

Recipe Note

Chocolate, butterscotch, and peanut-free SunButter Sunflower Butter make these crispy rice cereal treats extra tasty.

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