Have you ever had Chex Scotcheroos? My cute daughter-in-law, Makinlee introduced us to this recipe and we all love it! This is basically the same recipe as the original scotcheroos, except instead of stirring in Rice Krispies, you use Chex cereal (rice or corn). You don’t have to make them individual size, you can still press them into a pan if you would rather. We love the scotcheroos in cookie form though for a fun change.
My son who has to eat a gluten free diet requested these Scotcheroos for his graduation party. They were a big hit. If you are not a fan of butterscotch chips you can easily leave them out of the topping and they are still amazing.
Chex Scotcheroos (Gluten Free)
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.
Yum!!! Sounds phenomenal!