Chex Scotcheroos Recipe

Introduction

Chex Scotcheroos are a sweet and crunchy treat that combines the classic cereal snack with rich peanut butter and butterscotch flavors. These no-bake clusters are quick to make and perfect for sharing or enjoying as a delightful snack any time.

Ingredients

• 6 cups Rice Chex
• 1 cup light corn syrup
• 1 cup peanut butter
• 1/2 cup sugar
• 1 cup milk chocolate chips
• 1 cup butterscotch chips

Instructions

1. Step 1: Pour Rice Chex cereal into a large bowl and set aside. Lay parchment paper out on the counter to prepare for the clusters.
2. Step 2: Combine the light corn syrup, peanut butter, and sugar in a saucepan. Warm over low heat, stirring gently until the mixture is just warm and combined, but not hot.
3. Step 3: Pour the peanut butter mixture over the Rice Chex cereal. Stir gently to coat all the cereal pieces evenly.
4. Step 4: Using a cookie scoop or spoon, drop clusters of the coated cereal onto the prepared parchment paper.
5. Step 5: Allow the clusters to cool and set slightly at room temperature.
6. Step 6: In a separate saucepan over low heat, melt the milk chocolate chips and butterscotch chips together. Stir frequently until smooth and fully melted.
7. Step 7: Spoon the melted chocolate and butterscotch mixture evenly over the cooled cereal clusters.
8. Step 8: Let the clusters cool completely until the topping is firm, then serve or store as desired.

Tips & Variations

• For extra flavor, sprinkle sea salt over the chocolate topping before it sets.
• You can substitute creamy peanut butter with almond or cashew butter for a different nutty twist.
• Chill the clusters briefly in the refrigerator to speed up the setting process.

Storage

Store Scotcheroos in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator. If chilled, let them sit at room temperature for a few minutes before eating to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cereal?

Yes, you can substitute Rice Chex with Corn Chex or Wheat Chex for a similar texture and flavor.

What if I don’t have butterscotch chips?

If you don’t have butterscotch chips, you can use more milk chocolate chips or white chocolate chips as a tasty alternative.

Chex Scotcheroos Recipe

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★★★★★

4.5 from 77 reviews

• Author: Marina
• Total Time: 20 minutes
• Yield: Approximately 24 clusters 1x

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Description

Chex Scotcheroos are a delightful no-bake treat combining crunchy Rice Chex cereal coated in a warm, sweet mixture of peanut butter, corn syrup, and sugar, then topped with a luscious blend of melted milk chocolate and butterscotch chips. These clusters are perfect for snacking or sharing at gatherings, offering a perfect balance of sweet and nutty flavors with a satisfying crunch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 6 cups Rice Chex

Wet Ingredients

• 1 cup Light Corn Syrup
• 1 cup Peanut Butter
• 1/2 cup Sugar

Toppings

• 1 cup Milk Chocolate Chips
• 1 cup Butterscotch Chips

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Instructions

1. Prepare the Cereal: Pour the Rice Chex cereal into a large mixing bowl and set it aside. Meanwhile, lay parchment paper flat on your countertop to prepare for cooling the clusters.
2. Make the Coating Mixture: In a saucepan over low heat, combine the light corn syrup, peanut butter, and sugar. Stir gently until the mixture is warmed through and smooth, but avoid heating it to the point of boiling or getting too hot.
3. Coat the Cereal: Pour the warmed peanut butter mixture over the Rice Chex cereal. Gently stir the cereal until every piece is evenly coated with the sticky mixture.
4. Form Clusters: Using a cookie scoop or spoon, drop clusters of the coated cereal mixture onto the prepared parchment paper, spacing them slightly apart to allow for setting.
5. Cool the Clusters: Let the clusters sit at room temperature to cool down and firm up slightly so they hold their shape.
6. Melt the Chocolate and Butterscotch: In a clean saucepan over low heat, melt together the milk chocolate chips and butterscotch chips, stirring frequently until the mixture is fully melted and smooth.
7. Top the Clusters: Spoon the melted chocolate and butterscotch mixture evenly over each cluster, ensuring each gets a generous glaze.
8. Final Cooling: Allow the clusters to cool completely at room temperature until the chocolate topping is firm and set. Once cool, the Scotcheroos are ready to serve or store.

Notes

• Be careful not to overheat the peanut butter mixture to avoid burning the sugar.
• Setting the clusters on parchment paper helps prevent sticking and makes cleanup easier.
• You can store Scotcheroos in an airtight container at room temperature for up to one week.
• For a different twist, substitute peanut butter with almond or sunflower seed butter if allergies are a concern.
• Make sure to stir the melting chocolate and butterscotch chips constantly to avoid scorching.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: American

Keywords: Chex Scotcheroos, no-bake dessert, peanut butter treats, Rice Chex snacks, chocolate butterscotch clusters