Peanut Free Scotcheroos
Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in almond butter; mix well. Add cereal; stir until evenly coated. Pour into greased 13 x 9-inch pan and pat into place.
Ingredients
- 1 cup Crown® Lily White® Corn Syrup
- 1 cup sugar
- 1 cup almond butter OR hazelnut spread with cocoa
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Method
Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in almond butter; mix well. Add cereal; stir until evenly coated.
Pour into greased 13 x 9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
