Nut-Free Scotcheroo Bars
Indulge in the chewy, chocolaty goodness of Nut-Free Scotcheroo Bars, a delightful twist on the classic treat that's perfect for those with nut allergies! This recipe swaps traditional peanut butter for smooth sunflower seed butter, delivering a nut-free option without compromising on flavor. A crispy base made from rice cereal is coated in a rich mixture of corn syrup, sugar, and vanilla, topped with a luxurious layer of melted semi-sweet chocolate and butterscotch chips. With a quick prep time of just 15 minutes and no baking required, these no-fuss bars are ideal for parties, lunch box snacks, or anytime you crave a satisfying sweet bite. Easy to make and incredibly versatile, these bars are perfect for sharing or enjoying all to yourself.
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Recipe Information
Ingredients
- 6 cups crisp rice cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup sunflower seed butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Prepare a 9x13 inch baking dish by lightly greasing it or lining it with parchment paper.
In a large saucepan over medium heat, combine the light corn syrup and granulated sugar. Stir continuously until the sugar is dissolved and the mixture just starts to come to a gentle boil. Remove from heat immediately.
Stir in the sunflower seed butter, vanilla extract, and salt until smooth and well combined.
In a large mixing bowl, place the crisp rice cereal. Pour the sunflower seed butter mixture over the cereal and gently fold until the cereal is fully coated.
Transfer the mixture into the prepared baking dish. Use a spatula or a piece of wax paper to press it down evenly into the pan.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Heat in 30-second intervals, stirring between each, until both are fully melted and the mixture is smooth.
Pour the melted chocolate and butterscotch mixture over the pressed cereal in the baking dish, spreading it evenly with a spatula to cover all the cereal.
Allow the bars to cool at room temperature until the topping is set, about 2 hours, or place in the refrigerator for faster setting.
Once the topping is firm, cut into 24 bars and serve.
Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
7975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7143 mg | 311% | |
| Total Carbohydrate | 1399.3 g | 509% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 715.0 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 206.6 mg | 1148% | |
| Potassium | 2370 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
