Chocolate SunButter® Scotcheroos
Share recipe
Description
Chocolate, butterscotch, and peanut-free SunButter Sunflower Butter make these crispy rice cereal treats extra tasty.
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
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.
Nutrition Facts
serving: 24 scotcheroos
calories: 295.3 kcal
carbohydrates: 44.8 g
protein: 3.2 g
saturated fat: 6.6 g
sodium: 115.9 mg
fiber: 1.4 g
sugar: 19.8 g
Categories