Chocolate Sunbutter Scotcheroos

Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup creamy sunbutter
• 6 cups crisp rice cereal
• 1 cup semi-sweet chocolate chips
• 1/2 cup butterscotch chips

Directions

1. In a large saucepan over medium heat, bring the corn syrup and sugar to a boil.
2. Remove the pan from the heat and stir in the sunbutter until it’s completely incorporated.
3. Add the crisp rice cereal and stir until it’s coated with the syrup mixture.
4. Spread the mixture into a greased 9x13 inch pan.
5. In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Heat in 30 second increments, stirring in between, until the chips are melted and combined.
6. Pour the melted chips over the cereal mixture and spread to cover.
7. Allow to cool before cutting into bars.

Interesting Facts

• These scotcheroos can be stored in an airtight container for up to a week.
• If you’re looking for a healthier version, try substituting the corn syrup with honey or agave syrup and the semi-sweet chocolate chips with dark chocolate chips.