Chocolate SunButter® Scotcheroos
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Ingredients35 m servings 295 cals
Original recipe yields 24 servings (24 scotcheroos)
- 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.
- You can substitute any kind of peanut-free butterscotch chips for the Guittard® Butterscotch Chips.
Per Serving: 295 calories; 13.1 g fat; 44.8 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 116 mg sodium. Full nutrition