7/22/15

Chex Scotcheroo Bars

Peanut butter, chocolate chips, butterscotch morsels and Chex cereal in an easy and delicious bar recipe.

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Scotcheroos are one of my favorite treats because they have chocolate AND peanut butter AND butterscotch in them and that’s a culinary perfect storm.

All day long.

They’re typically made with Rice Krispies cereal (not Chex) but I kept seeing these beautiful Chex cereal versions made into little individual servings and thought I’d give them a try.

Chex Scotcheroo Bars! Peanut butter, chocolate chips, butterscotch morsels and Chex cereal in an easy and delicious bar recipe.

But then I decided I was tired and hot and didn’t feel like fooling with portioning out 40 dozen perfect little individual serving-size mounds so I just dumped the lot in a pan and hoped for the best.

Meh. What's the worst that could happen?

These were insanely delicious! And the Chex cereal was such an interesting spin! The corn Chex has a slightly roasted flavor which really stands up well to the sweet chocolate and butterscotch! These cut like a dream and were easy to pop out of the pan.
Recipe for Cupboard Casserole

Chex Scotcheroo Bars! Peanut butter, chocolate chips, butterscotch morsels and Chex cereal in an easy and delicious bar recipe.

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Yield: 10-12 Servings

Chex Scotcheroo Bars

prep time: 15 minscook time: 5 minstotal time: 20 mins

ingredients


  • 1 cup light corn syrup
  • 1 cup sugar
  • 2 cups peanut butter (divided)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 6 cups corn Chex cereal
  • 1 12-oz. package semi-sweet chocolate chips
  • 1 11-oz. package butterscotch morsels

instructions

Spray a 13x9 pan very lightly with cooking spray; set aside. Spray a large mixing bowl very lightly with cooking spray then add cereal to bowl; set aside. You need to do both of these steps first because you need to work pretty quickly once your syrup mixture is ready or it will start to set up.

Combine corn syrup and sugar in a medium pan and cook over medium heat until boiling, stirring occasionally. Once boiling, remove from heat. Add 1 1/2 cups peanut butter, vanilla and salt and stir until well combined and smooth.

Pour corn syrup mixture over cereal in prepared bowl and gently fold until combined. Spread mixture into prepared pan. The mixture doesn’t need to be pressed down flat – just relatively even.

Combine chocolate chips, butterscotch morsels and remaining 1/2 cup peanut butter in a medium microwave safe bowl and heat for approximately 1.5 minutes or until melted, stopping every 30 seconds to stir. Stir mixture until smooth and creamy then pour over cereal mixture.

Cool, uncovered, until set then cut into squares. It was about 184 degrees in my house the other day so I popped mine in the fridge to speed up the process. The best way to do this is to allow the bars to cool to room temperature first, then cover, then refrigerate. Otherwise condensation might appear on the chocolate.
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Peanut butter, chocolate chips, butterscotch morsels and Chex cereal in an easy and delicious bar recipe.


5 comments:

  1. I know that I can read your recipes off your Facebook page, but it's not the same as your blog. I regularly check the blog to see if you have posted a new entry. Thanks for posting!

    ReplyDelete
  2. Added Chex cereal to the shopping list!

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  3. I want one right now! These look so decadent and yummy...thank you! Pinned.

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  4. Need to make these immediately! My mouth is watering!

    Greets,

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  5. Mandy, I don't expect you to comment three years on, but I can't believe that no one thought 184 degrees was pretty hot for inside your house! Wouldn't the paint start peeling? ;-) Anyway, thank you for sharing this recipe. It reminds me of one that my mom used to make at Christmastime. I'll let you know how they go. :) Sara

    ReplyDelete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy