Sunbutter Scotcheroos are a chewy sweet and salty cereal bar topped with melted butterscotch and semi-sweet chocolate. Unlike traditional scotcheroos, this recipe is made without peanut butter or corn syrup.
Sunbutter Scotcheroos are an easy, no bake treat made with less than 10 ingredients. Traditionally, Scotcheroos are made with peanut butter as well as corn syrup – neither of which I can eat anymore so I made an allergy friendly version.
These are nostalgic and just as delicious as the peanut butter kind. You will love the sweet and salty combination of flavors in this scotcheroo recipe.
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What you need to make Sunbutter Scotcheroos
As far as equipment, you will need: a large mixing bowl, 9×9 pan, and a medium sauce pan.
To make the scotcheroos, here are the ingredients you will need:
Sugar – granulated or cane sugar.
Blue Agave Nectar – I highly recommend agave for a neutral and less sweet flavor, however honey can be substituted. You can find this ingredient in the sugar aisle at most grocery stores.
Sunflower Butter – make sure it is unsweetened! I’ve linked some here.
Vanilla – pure vanilla extract.
Salt – to bring out the flavor and cut the sweetness a bit.
Rice Crisp Cereal – any brand works.
Semi-sweet chocolate chips – milk or dark chocolate can be substituted.
Butterscotch chips
Scroll to the bottom to get the ingredient measurements and the directions for making Sunbutter Scotcheroos. If you make this recipe, please comment to support my blog!
Sunbutter Scotcheroos
Ingredients
- ⅔ cup granulated sugar
- ⅓ cup and 3 tbsp blue agave nectar
- ⅔ cup sunflower butter unsweetened
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 ½ cups rice crisp cereal
- ⅔ cup butterscotch chips
- ⅔ cup semi-sweet chocolate chips
Instructions
- Add the cereal to large bowl and set aside. Grease a 9x9 pan and set aside. To a saucepan over medium heat add the sugar and agave. Stir occassionally until the sugar is dissolved, if the mixture starts to bubble turn the heat to low.
- Once sugar is dissolved, immediately remove from heat and stir in the vanilla, salt and sunflower butter until well combined. Pour over the cereal and stir gently, being careful not to crush the cereal.
- Press the mixture evenly into prepared pan and set aside. Add the butterscotch and semi-sweet chocolate to a heat-safe bowl and microwave in 30 second intervals until melted. Stir the chocolate after each interval. Spread the chocolate over the bars.
- Once the chocolate is firm, cut into 12 bars and enjoy! Store in an airtight container at room temperature up to 5 days.
