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| Chocolate SunButter® Scotcheroos |
"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
Instructions :
| Prep : | Cook : 24M | Ready in : 35M |
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- 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(R) and mix until smooth. Add cereal. Press into a 9x13-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.
Notes :
- You can substitute any kind of peanut-free butterscotch chips for the Guittard® Butterscotch Chips.
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