Wednesday, 9 January 2013

Chex Scotcheroos



Okay, so this is nothing new. I already posted K-bars on the other blog and these are pretty much the exact same thing only with Chex instead of Special K.

I know, I know, you were hoping that for once maybe I would post something "healthy", but come on. What's the fun in that?




Chex Scotcheroos

6 cups Rice or Corn Chex (Gluten-free Rice Krispies would probably be good too)
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips (sometimes these have hidden gluten in the form of barley, so check the label and leave them out if you can't find GF)
1/2 cup peanut butter
1 teaspoon vanilla

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside.
In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9x13 pan.
In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.


20 comments:

  1. I love cereal treats! Simple, yet classic.

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  2. Oh my goodness! These chex scotcheroos look so delicious! We would love to have you share this at our Strut Your Stuff Saturday link party and at our new sister sight - myrecipemagic.com. We launched our new sight in January and are so excited about it! We hope to hear from you soon. -The Six Sisters

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  3. You could use the chocolate chex if you wanted more chocolate! These look awesome!

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  4. A friend whose husband is allergic to gluten told me you need to be careful when making recipes with Chex, because the only Chex that is actually gluten free is the name brand Chex. You cannot use the off brands. I forget what ingredient she said was in the off brands, but there is one. Just a word of caution to people. :)

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  5. Okay so I fell in love with your website. My 5 year old daughter was diagnosed with Celiac's disease and I have been scrambling trying to find things she'll like! I went ahead and made these. Freakin' loved them and shared them on my site! I linked back to ya so hopefully you get all the credit you deserve for this amazing treat! http://hotcookinmama1.blogspot.com/2013/05/chex-scotcheroos.html

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  6. Hershey's butterscotch chips are GF.

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  7. absolutely delicious! just can't wait to try it out.
    food allergies

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  8. Is there a way to make this peanut free as well??

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    Replies
    1. I made them today and substituted Sun Butter (nut-free sunflower seed butter) for the peanut butter, and they were great! A little more expensive, but as a celiac with nut allergies, such is life.

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  9. Most amazing recipe ever. This is my go to for when I have to bring something to a potluck or party. I've had so many requests for the recipe and I direct them here!

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  10. I made your Chex Scotcheroos tonight to bring to a dinner party. They were so easy to make and beyond delicious. Everyone loved them. I will absolutely make these incredible treats again. I used Sunbutter to make them nut free, too. Such a great flavor and I love the chocolate/butterscotch crunch. Yum!

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  11. These look great. I have a friend coming over this weekend that has Celiac, so I am excited to make them! I am a little confused, though. The ingredients list says 1/2 cup peanut butter, but the directions say 1.5 cups. Am I reading it wrong?

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    Replies
    1. 1.5 in the chex, 1/2 int the frosting. :)

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    2. Aha! Apparently I missed that! :-) Thank you!

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  12. This comment has been removed by the author.

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  13. So I tried the chocolate topping in the microwave and on a double boiler. It turn pasty set up. What did I do wron.

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    Replies
    1. try melting just the chocolate and butterscotch chips. I would suggest 4 minutes at half power, then stirring, and microwaving another minute if necessary. Be aware that butterscotch chips (as well as white chocolate chips) contain a wax-like ingredient to hold their shape which can make them resistant to melting. Sometimes I just give up and leave the butterscotch chips partially melted - it will still taste great. Anyway - stir in the PB and vanilla after the chips are melted (or as melted as they will get).

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  14. I tried to make these today. Once I added the peanut butter the sugar and corn syrup got hard. What did I do wrong? I finished making them and we will try to eat them as is

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    Replies
    1. You may have boiled the corn syrup and sugar too long I make a similar recipe with Rice Krispies which calls for boiling these two ingredients for 1 minute. When I have accidentally boiled it longer, they have turned out hard. Frankly, you don't even need the sugar. We feel it makes the cookie cloyingly sweet. I just follow the directions, omitting the sugar. Other than being less sweet, they turn out just the same. Good luck on your next batch.

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  15. Nice blog and absolutely outstanding. You can do something much better but i still say this perfect.Keep trying for the best.
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