These crispy rice cereal treats are made even more delicious with chocolate, butterscotch, and peanut-free SunButter Sunflower Butter.
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 scotcheroos |
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
Instructions
- 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.
- Add SunButter® and mix until smooth. Add cereal. Press into a 9×13-inch greased cake pan.
- 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.
- Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.
- You can substitute any kind of peanut-free butterscotch chips for the Guittard(R) Butterscotch Chips.
Reviews
Wow! These were my first time making scotcheroos ever and I like them better than the regular ones made with peanut butter!! Great recipe, thank you!