Chocolate Suncheroos

We have worked on this recipe for a while now. After having many attempts turn out very flat and overly chewy, we have cut back on the amount of sunflower butter and used a smaller pan for our bars. 

Perhaps the reason it took so many attempts was because we usually make our  crispie rice bars with sugar and corn syrup. But, we thought we would start simple and go from there. A month and 6 pans of bars later, we have a tasty peanut-free, dairy-free treat.

Chocolate Suncheroos (Sunflower Seed Butter Crispy Rice Bars)

Ingredients:

2 Tablespoons dairy free butter 

1/2 cup sunflower seed butter

1 bag large marshmallows 

6 cups gluten free crispie rice cereal link

1/2 cup semisweet chocolate chips*

1/4 cup butterscotch chips*

Directions:

Line 9" x 9" baking pan with aluminum foil. Spray with oil.

In a saucepan over medium/low heat, melt dairy free butter. Add marshmallows. Stir until melted. Remove from heat, and stir in sunflower seed butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.

In a glass bowl in the microwave, melt the chocolate and butterscotch chips for 30 to 45 seconds. Stir. Heat another 15 seconds if needed. Stir again until smooth. Spread over the top of crispie rice bars. 

Chill until set and cut into bars or eat while warm and gooey.

*It is possible to order both dairy-free chocolate chip and butterscotch chips from Amazon. You can purchase dairy-free semi sweet chocolate chips from Ghirardelli retail locations, but the semi sweet chocolate chips from local grocery stores are NOT dairy free.