We are making “browned butter butterscotch” which has no artificial flavors or colors.

Get a medium saucepan and heat the butter over medium-high heat.

Stir the butter, allowing the butter to sputter, bubble and foam.

The sputtering will slow down and you will see brown bits in the bottom of the pan.

Sprinkle in coconut milk powder. (If you are not sensitive to dairy you can use regular powdered milk.) Turn the heat down to medium.

Continue to stir the butter, scraping up any browning bits sticking to the bottom of the pot. (The butter may be foamy.)

Once the butter and milk solids have turned a deep brown (like the color of butterscotch), stir in coconut sugar and coconut cream (the cream comes from the top of the can of full fat coconut milk).

Stir in the cream and bring to a boil. Allow to boil for about 5 minutes.

Take off heat and stir in the vanilla and salt.

Let cool to room temperature. The sauce will thicken as it cools.

Add Sunbutter to the warm saucepan, mix until combined.

In a large bowl add your rice krispie cereal and then pour the butterscotch sunbutter mixture over the cereal and mix well.

Press this into a 9x13 baking pan and set aside.

Melt chocolate with butter (or coconut oil). Remember not to overheat your chocolate because it will dry out, so heat low and slow and remove before all the chocolate chips are melted. Mix well and then pour on top of the rice krispie bars.

Put it in the refrigerator.