Chocolate Scotcheroos

Chocolate Scotcheroos

  • Start to finish: 30 Minutes
  • Makes: 24 Bars

Print Recipe


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.




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.

Add SunButter and mix until smooth. Add cereal. Press into a 9×13-inch greased cake pan.

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.

Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 Bars.


Calories 300, Calories from Fat 120, Total Fat 14g, Saturated Fat 7g, Trans Fat 0g, Cholesterol 0mg, Sodium 115mg, Carbohydrates 44g, Dietary Fiber 2g, Sugars 32g, Protein 4g, Vitamin A 6%, Vitamin C 8%, Calcium 2%, Iron 15%.