Ingredients
Scale
- 1 cup light corn syrup
- 1 cup sugar
- 1 cups peanut butter
- 6 cups Chex cereal (Rice or Corn–we prefer corn)
Topping
- 1 cups semi sweet chocolate chips
- 1 cups butterscotch chips (make sure you get a brand that is Gluten free if needed)
- ½ cup peanut butter
- 1 teaspoon vanilla
Instructions
- Grease or line a baking sheet with parchment paper.
- In a large bowl, add 6 cups of Chex cereal.
- In a small saucepan, combine the corn syrup and sugar over medium heat. Once sugar is dissolved and it comes to a boil, remove from heat and stir in 1 cup of peanut butter.
- Pour mixture over cereal and fold together.
- Scoop onto wax paper in the size that you like. Use the back of a spoon or your hands to press together and form them.
- Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
- Once smooth, gently spoon on top of the mounds you created.
- Allow to cool. Once they are cooled and set— Enjoy!
RECIPE NOTES
- These can also be pressed into a 9×13 pan and then spread the topping over like the regular Scotcheroos.