Chex Scotcheroos
Soft, chewy, and perfectly set clusters of peanut butter, chocolate, and butterscotch goodness!
Ingredients
1 cup corn syrup (light or dark, depending on preference)
1 cup peanut butter (creamy for smooth texture or crunchy for extra texture)
½ cup white sugar
6 cups corn Chex cereal (or any Chex variety you prefer)
1 cup semisweet chocolate chips
1 cup butterscotch chips
Instructions
1. Prepare the Cereal Base
In a large mixing bowl, add the Chex cereal and set aside. This will make it easy to mix once the syrup is ready.
Line two large baking sheets with parchment paper or wax paper for easy cleanup.
2. Make the Peanut Butter Mixture
Combine the corn syrup, peanut butter, and sugar in a medium-sized saucepan.
Heat over medium heat, stirring constantly, until the mixture is smooth and fully melted. There’s no need to bring it to a boil—just ensure the ingredients are warm and combined into a silky texture. Overheating can lead to hard clusters, so keep the heat gentle.
3. Coat the Cereal
Pour the warm peanut butter mixture over the cereal in the large bowl.
Gently fold the mixture using a spatula or wooden spoon until all the cereal is evenly coated. Be patient to avoid crushing the Chex.
4. Shape the Clusters
Using a medium cookie scoop (about 2 tablespoons) or a spoon, scoop out clusters of the coated cereal mixture and place them onto the prepared baking sheets.
Let the clusters cool and firm up at room temperature while you prepare the topping.
5. Melt the Chocolate and Butterscotch Topping
Combine the semisweet chocolate chips and butterscotch chips in a microwave-safe bowl.
Heat in the microwave in 30-second intervals, stirring well between each interval, until melted and smooth. This should take 1–1½ minutes depending on your microwave.
If using a double boiler, place the chips in the top bowl and gently heat while stirring until fully melted.
Pro Tip: Avoid overheating the chocolate, as it can seize up and become grainy. Stir often to distribute the heat evenly.
6. Finish the Clusters
Drizzle or spoon the melted chocolate-butterscotch mixture over each cluster, covering the top generously.
Allow the clusters to sit at room temperature until the chocolate sets and hardens. This can take 20–30 minutes, but you can speed it up by placing the trays in the fridge for 10–15 minutes.
Serving and Storage
Once the chocolate has hardened, transfer the clusters to an airtight container.
Store at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Tips for the Best Chex Scotcheroos
Customizable Crunch: Use a mix of Chex cereals, like rice and corn, for added flavor and texture.
Peanut Butter Swap: For a nut-free version, substitute sunflower seed butter.
Decorate: Add sprinkles or crushed pretzels on top before the chocolate sets for a festive touch.
Make Ahead: These clusters are perfect for gifting or snacking. They can also be frozen for up to a month. Just thaw them at room temperature before serving.
These Chex Scotcheroos are perfect for parties, holidays, or any day you want a quick, no-bake treat! Let me know how they turn out!
