Scotcheroos are a longtime favorite — a chewy, peanut-butter-forward treat many of us remember from childhood. This version uses Chex cereal for extra crunch and a lighter texture. I first spotted Chex Scotcheroos on Pinterest and had to give them a try.
At our house we like Scotcheroos soft and gooey rather than firm. The key to that perfect texture is removing the sugar and syrup mixture from the heat as soon as it begins to bubble (do not allow a vigorous boil), then stirring in the peanut butter until smooth. Simple technique, big difference in results.
I have to warn you: these are addictive. I never manage to stop at one or two—usually more like four or five. They’re just that irresistible.
If you prefer individual cookie-sized Scotcheroos, scoop and shape them as directed below. You can also press the mixture into a lightly buttered or sprayed 9×13 pan for bars instead—either way works well.
Chex Scotcheroos
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- Author: 5boysbaker.com
Description
The classic Scotcheroos made with Chex cereal—delicious and naturally gluten free when using gluten-free cereal and ingredients.
Ingredients
Scale
- 6 cups Chex cereal (I used Rice Chex)
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 3/4 cup milk or semi-sweet chocolate chips (I used milk)
- 3/4 cup butterscotch chips
Instructions
- In a large bowl, add 6 cups of Chex cereal. Line a baking sheet with wax paper.
- In a small saucepan over medium heat, combine the corn syrup and sugar, stirring constantly until the sugar dissolves. As soon as the mixture begins to bubble, remove from heat and stir in the peanut butter until smooth. Pour the peanut-butter mixture over the cereal and gently stir to coat evenly. Use a large cookie scoop to portion onto the wax paper, or press into a lightly buttered 9×13 pan if you prefer bars. Shape with your hands if desired.
- To top: in a microwave-safe dish, combine the chocolate and butterscotch chips. Microwave at 50% power for one minute, stir, then continue in 30-second intervals at 50% power, stirring between each, until melted and smooth. Spoon or drizzle the melted chips over the cereal piles (or spread over the pressed bars).
- Allow Scotcheroos to cool completely at room temperature before serving so the chocolate sets and the treats firm up slightly.
- Category: Brownies & Bars
Recipe Source: I used my original Scotcheroo recipe and swapped in Rice Chex cereal.
I linked up at Buns in My Oven.