Chex Scotcheroos

Scotcheroos have been around for a really long time. They’re a classic and I’ve been eating them since I was in elementary school. Well have you heard about Chex Scotcheroos?  I saw them on Pinterest and couldn’t help but make them. 

We are huge Scotcheroos fans at our house but they have to be gooey and soft. We’ve had them before when they were hard and not the least bit gooey.  There is definitely a right and a wrong way to make Scotcheroos.  The trick is to take the mixture off the heat as soon as it begins to bubble (do not let it come to a full boil), then stir in your peanut butter. They really are so simple to make.

There’s just one problem with Scotcheroos for me, I find them highly addictive and I can never, ever eat just one or two.  It’s usually more like four or five.  I don’t know what is it about them, but they just get to me.

I love the individual ones, but if you’d rather make them in a 9×13, go right ahead.  Just make sure you lightly butter or spray your pan before hand.

Hope you have a great week!

Chex Scotcheroos

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• Author: 5boysbaker.com

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Description

The classic Scocheroos made with Chex Cereal! So, so yummy and a perfect gluten free treat!

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Ingredients

Scale 1x2x3x

• 6 cups Chex cereal ((I used Rice))
• 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

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Instructions

1. In a large bowl, add 6 cups of Chex cereal. Line a baking sheet with wax paper.
2. In a small saucepan, combine the corn syrup and sugar over medium heat until sugar dissolves, stirring constantly. Once boiling, immediately remove from heat and stir in peanut butter. Pour over cereal and gently stir until combined. Use a large cookie scoop and scoop onto wax paper in the size that you like. Use your hands to shape if you’d like.
3. Using a microwave safe dish melt together chocolate chips and butterscotch chips, by cooking for one minute at 50% power. Stir and then cook in 30 second intervals, 50% power until melted and smooth. Spoon onto the cereal piles.
4. Allow to cool completely at room temperature.

• Category: Brownies & Bars

Recipe Source: Used my Scotcheroo recipe and just used Rice Chex instead.

I linked up at Buns in My Oven