Nut-Free Scotcheroo Bars

Indulge in the irresistible sweetness of Nut-Free Scotcheroo Bars, a delicious twist on the classic treat that's perfect for those with nut allergies! These no-bake bars feature a satisfyingly crispy base made with sunflower seed butter, light corn syrup, and crisp rice cereal, topped with a luscious layer of melted semi-sweet chocolate and butterscotch chips. Ready in just 20 minutes, these allergen-friendly dessert bars are easy to whip up and ideal for school lunchboxes, bake sales, or a quick sweet fix at home. With their chewy texture, rich flavors, and nut-free goodness, they're bound to become your new favorite crowd-pleaser. Plus, they store beautifully, making them a convenient make-ahead option.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 24

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

Directions

Step 1

Prepare a 9x13 inch baking dish by lightly greasing it or lining it with parchment paper.

Step 2

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.

Step 3

Stir in the sunflower seed butter, vanilla extract, and salt until smooth and well combined.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Allow the bars to cool at room temperature until the topping is set, about 2 hours, or place in the refrigerator for faster setting.

Step 9

Once the topping is firm, cut into 24 bars and serve.

Step 10

Store any leftovers in an airtight container at room temperature for up to a week.

Nutrition Facts

Serving size	1886.2 grams (1886.2g)

Amount per serving	% Daily Value*
Calories	7975

Total Fat 231.50g	297%
Saturated Fat 83.10g	415%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 7143mg	311%
Total Carbohydrate 1399.30g	509%
Dietary Fiber 45.60g	163%
Total Sugars 715.00g
Protein 111.80g	224%

Vitamin D 0IU	0%
Calcium 457mg	35%
Iron 207mg	1148%
Potassium 2371mg	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.

Source of Calories

Fat: 25.6%

Protein: 5.5%

Carbs: 68.9%