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.
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.
I’m awesome like that.
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.
Chex Scotcheroo Bars
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
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.
This recipe was featured at the Weekend Potluck!
Recipe inspired by this one from Pretty Plain Janes.