Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
1 cup SunButter^®, any smooth variety (we used Natural)
6 cups crisp rice cereal
1 (11-1/2oz) bag chocolate chips
1 (12oz) package Guittard^® Butterscotch Chips (or other peanut free butterscotch chip)

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

1. In large microwavable 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 and mix until smooth. Add cereal. Press into a 9×13-inch greased cake pan.
3. In medium microwavable 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.