Sunbutter Scotcheroos
Chewy, no-bake sunbutter cereal bars topped with melted butterscotch and semi-sweet chocolate. This nostalgic recipe is free of peanut butter and corn syrup.
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.