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.
I love cereal treats! Simple, yet classic.
ReplyDeleteOh 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
ReplyDeleteYou could use the chocolate chex if you wanted more chocolate! These look awesome!
ReplyDeleteA 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. :)
ReplyDeleteOkay 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
ReplyDeleteHershey's butterscotch chips are GF.
ReplyDeleteabsolutely delicious! just can't wait to try it out.
ReplyDeletefood allergies
Is there a way to make this peanut free as well??
ReplyDeleteI 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.
DeleteThanks for the info re: Sun Butter!
DeleteMost 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!
ReplyDeleteI 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!
ReplyDeleteThese 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?
ReplyDelete1.5 in the chex, 1/2 int the frosting. :)
DeleteAha! Apparently I missed that! :-) Thank you!
DeleteThis comment has been removed by the author.
ReplyDeleteSo I tried the chocolate topping in the microwave and on a double boiler. It turn pasty set up. What did I do wron.
ReplyDeletetry 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).
DeleteI 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
ReplyDeleteYou 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.
DeleteGreat to know about omitting the sugar, seemed like it would be very sweet!
DeleteNice 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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I can't have corn syrup. Has anyone tried making these with honey or maple syrup?
ReplyDeleteI just made these with agave nectar vs corn syrup and it cooked up and tasted just fine.
DeleteYour website is really cool and this is a great inspiring article. Thank you so much. baby shower cakes
ReplyDeleteHow many servings (roughly) does this make?
ReplyDeleteMy topping keeps seizing...
ReplyDeleteI've been thru 2 bags of butterscotch chips.
Help!
Silly question, but what do you grease with?
ReplyDeleteI usually use Pam spray, but butter or any cooking oil also work great.
DeleteShared with my readers and pointed them here for directions. Thanks for the recipe!
ReplyDeletehttp://collectorofrecipes.com/?p=1166
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ReplyDeleteWhen I made this it felt like a lot of chocolate. When we cut the bars, we all agreed the chocolate seemed overwhelmingly rich. I have always loved Scotcheroos but maybe my tastes have changed. Next time I'd either leave the chocolate/butterscotch/PB off altogether, or I'd cut the chocolate mix in half or to a quarter of this. Just a little might be good so it wouldn't be so rich.
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