Chex Scotcheroos (2 Ways!)
These Chex Scotcheroos have all the classic flavor you love, made with corn chex instead! Shape them into bars for a classic look, or try our no-bake cookie style clusters for a fun twist!
Print
Pin
Servings: 16 Servings
Ingredients
- 4 cups Corn Chex Cereal
- ½ cup Granulated Sugar (100 grams)
- ½ cup Honey
- ¾ cup Creamy Peanut Butter (Like Skippy or JIF!)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Kosher Salt
- 1 cup Semisweet Chocolate Chips
- 1 cup Butterscotch Chips
- 3 Tablespoons Butter
Instructions
FIRST MAKE THE SCOTCHEROOS BASE
- Prep Your Station. Before you dive into the actual preparation, make sure you have everything measured, prepped & available close by since the recipe moves quickly once you've begun. Measure the cereal & set aside. Line an 8x8 pan with parchment paper if you're making bars or a cookie sheet lined with parchment paper to make scotcheroos clusters.
- Melt Sugar & Honey. In a large saucepan, combine granulated sugar and honey. Stir over low heat or medium low heat until the sugar is almost entirely dissolved. Do NOT bring the mixture to a boil here, or the scotcheroos will be dry.
- Stir In Peanut Butter, Vanilla & Salt and stir until everything is smooth and evenly blended.
- Mix In Cereal. Remove the pan from the heat and add the Chex cereal to the peanut butter mixture. Stir to coat the cereal evenly.
TO MAKE BARS
- Pat Out Bars. Transfer the cereal mixture to your prepared pan and gently pat it into an even layer with a flexible spatula or your fingers. (Try not to overly compact this mixture since you want it to have soft scotcheroos!
- Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat.)
- Layer. Spread the melted chocolate mixture over the cereal layer and use an offset spatula to smooth the chocolate into an even layer.
- Set, Serve & Store. Let the chocolate layer set 1-2 hours before cutting into bars, for best results. (You can speed this process up by covering the pan and refrigerating for 45-60 minutes.) Garnish with flaky sea salt, if desired, and cut into squares or bars. These scotcheroos are rich, so I prefer cutting them into 12-18 smaller bars. Transfer leftover scotcheroos to an airtight container and store at room temperature 1-3 days.
TO MAKE COOKIE-STYLE CLUSTERS
- Scoop Clusters & Let Set. Use a large cookie scoop to measure heaping 3-4 Tablespoon mounds onto your parchment lined baking sheet. (Almost like no-bake cookies!) Let the clusters set for 20-30 minutes at least before topping.
- Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat, or in a double boiler for even gentler heat.)
- Add Chocolate Topping to each cluster, using a spoon or spatula. (The chocolate mixture will be thick, so be gentle! I find a small, flexible spatula is my favorite tool for the job.)
- Set, Serve & Store. Let the chocolate set 30-60 minutes, for best results, then enjoy! Store leftover scotcheroos in an airtight container at room temperature up to 3 days.
Notes
- Consider Less Topping For Making Clusters. I often like to use 2/3 cup chocolate chips, 2/3 cup butterscotch chips, and 2 Tablespoons butter for Scotcheroos Clusters, since I find you don't need quite as much topping to cover each one. (But feel free to use the full amount!)
- For Clusters, Use a Scoop! If you're making clusters, I highly recommend a large cookie scoop. It helps compact the cereal enough that it sticks together well, and makes shaping them much easier.
Video
Find the recipe:
sweetsandthankyou.com/chex-scotcheroos/