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Almond Butter Scotcheroos

Have you had Scotcheroos before? Creamy chocolate and butterscotch covering a crispy, chewy mixture of Rice Krispies and sweetened almond butter. They are honestly one of my desserts of all time – I’d take a cookie or chewy bar over a fancy dessert any day.

Because my son has a peanut allergy, I had to adapt traditional Scotcheroos for these Almond Butter Scotcheroos. They are just as delicious as the peanut butter variety. The key is getting a really good creamy Almond Butter – this Barney Butter is our favorite. It’s smooth like creamy peanut butter.

The biggest factor when making Almond Butter Scotcheroos is to make sure you don’t boil the sugar and corn syrup. You just want them to be warm enough to dissolve the sugar and melt the almond butter. If you boil they’ll be too hard.

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Almond Butter Scotcheroos

Ingredients

6 c. rice krispies
1 c. white sugar
1 c. light corn syrup
1 c. creamy almond butter (or nut butter of your choice)
1½ c. semi-sweet chocolate chips
1½ c. butterscotch chips

Instructions

In a large saucepan, combine sugar and corn syrup over medium heat. Heat until mixture is warm and sugar is dissolved, but the minute you start to see it boil or bubble, turn it off and remove from heat. (If the sugar mixture cooks too long, they will be too hard when cooled.)
Stir in the almond butter and mix well.
Add the Rice Krispies and mix until they are evenly coated and mixed.
Press into a parchment-lined 9×13 pan.
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl, for 1½ – 2 minutes, stirring at 30 second intervals until smooth. Spread mixture over top of Rice Krispies mixture. Allow to cool at room temp until set. Cut into bars.