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Chocolate SunButter® Scotcheroos

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"Chocolate, butterscotch, and peanut-free SunButter Sunflower Butter make these crispy rice cereal treats extra tasty."
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35 m servings 295 cals
Original recipe yields 24 servings (24 scotcheroos)

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  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(R) 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.


  • TIP
  • You can substitute any kind of peanut-free butterscotch chips for the Guittard® Butterscotch Chips.

Nutrition Facts

Per Serving: 295 calories; 13.1 g fat; 44.8 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 116 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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