Chocolate Sunbutter Scotcheroos Food

CHOCOLATE SUNBUTTER® SCOTCHEROOS

Steps:

• In large microwaveable 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 9x13-inch greased cake pan.
• In medium microwaveable 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.

KRISPIE SCOTCHEROOS

Steps:

• Measure out 6 cups of Rice Krispies into large bowl.
• Measure out 1 1/2 cups of peanut butter, add to bowl with cereal.
• Heat 1 cup Karo syrup and 1 cup sugar to a boil in a 2-quart sauce pan, stirring constantly. Remove and pour on peanut butter (this will melt PB and make stirring easier).
• Stir until cereal is covered, spread mixture into 9x13 pan, set aside.
• Melt chocolate and butterscotch chips in microwave (1 minute, stir, repeat) or over medium heat on stove (stir constantly). Spread on top of cereal mixture.
• Refrigerate for 1 hour. Bars will cut best when they've warmed to room tempreature.

PEANUT BUTTER-CHOCOLATE SCOTCHEROO'S

Steps:

• Generously butter a 9 x 13 inch baking pan.
• In a 3 quart saucepan mix light corn syrup, sugar and peanut butter.
• Cook over medium heat, stirring until peanut butter melts, stir constantly.
• Bring mixture to a boil.
• Remove from heat and stir in rice krispie cereal.
• Press mixture into buttered 9x13 pan (using well buttered hands).
• In double boiler, melt semi-sweet chocolate bits and butterscotch bits together. Make sure your water is not at boiling point when doing this (do it slowly).
• When melted spread over top of Rice Krispie mixture.
• Chill until top is firm and cut into squares.