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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Cool the Clusters: Let the clusters sit at room temperature to cool down and firm up slightly so they hold their shape.
- 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.
- Top the Clusters: Spoon the melted chocolate and butterscotch mixture evenly over each cluster, ensuring each gets a generous glaze.
- 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
