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Almond Butter Scotcheroos


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


  1. 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.)

  2. Stir in the almond butter and mix well.

  3. Add the Rice Krispies and mix until they are evenly coated and mixed.

    Press into a parchment-lined 9x13 pan.

  4. 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.