Introduction

Chex Scotcheroos are a delightful no-bake treat that combine the crunch of Corn Chex cereal with rich peanut butter, chocolate, and butterscotch flavors. Perfect for a quick dessert or snack, these bars are easy to make and sure to satisfy your sweet tooth.

The image shows a stack of three chunky dessert clusters made of light golden, glossy cereal pieces bound with sticky caramel and topped with thick, smooth dark brown chocolate drizzles. Each layer is textured and irregular, with visible cereal shapes and caramel strands connecting the pieces. The clusters sit on a round white plate with a rustic blue bezel, set against a soft dark background which contrasts the glistening caramel and chocolate layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Corn Chex cereal
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1/3 cup peanut butter
1 teaspoon vanilla

Instructions

Step 1: Prepare a 9×13 baking pan by spraying it with non-stick spray, or use 2 muffin pans. Alternatively, line a baking sheet with parchment paper if making freeform treats.
Step 2: In a large saucepan, combine the light corn syrup and sugar over medium heat. When the mixture just begins to boil, immediately remove it from heat and stir in 1 cup of creamy peanut butter until smooth.
Step 3: Add the Corn Chex cereal to the saucepan and gently fold to coat all the cereal evenly with the peanut butter mixture.
Step 4: Pour the cereal mixture into the prepared pan(s) or, if using parchment, drop large scoops onto the sheet and press gently to form bars or clusters. Lightly butter your hands to prevent sticking while pressing.
Step 5: Melt together the semi-sweet chocolate chips and butterscotch chips using a microwave-safe bowl or double boiler. If microwaving, heat at 50% power in 1-minute intervals, stirring between each, until fully melted (about 3 to 3½ minutes).
Step 6: Stir in 1/3 cup peanut butter and 1 teaspoon vanilla into the melted chocolate and butterscotch mixture, blending well until smooth.
Step 7: Pour or drizzle the chocolate mixture over the cereal bars or clusters evenly.
Step 8: Allow the Scotcheroos to cool completely at room temperature until the topping is set before serving.

Tips & Variations

Lightly buttering your hands before pressing the cereal mixture helps prevent sticking and makes shaping easier.
You can substitute peanut butter with almond butter for a different nutty flavor.
Add chopped nuts or mini marshmallows to the cereal mixture for extra texture.
Use dark chocolate chips instead of semi-sweet for a richer chocolate taste.

Storage

Store Scotcheroos in an airtight container at room temperature for up to one week. If you prefer, refrigerate them to keep the chocolate topping firmer, especially in warm climates. Allow refrigerated bars to come to room temperature before serving for the best texture.

How to Serve

A close-up view of three stacked dessert clusters made from golden, crunchy cereal pieces covered in a glossy, light caramel coating with thick, smooth milk chocolate drizzled unevenly on top and between each layer. The clusters are placed on a white plate with a blue rim, set against a white marbled background. The caramel looks sticky and gooey, with some strands stretching between the clusters, adding a rich texture contrast to the crunchy cereal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cereal?

Yes, while Corn Chex is traditional, Rice Chex or Wheat Chex can also be used with good results. Avoid cereals that get soggy easily.

Can I make these gluten-free?

Chex cereals have gluten-free varieties available; just make sure to select a certified gluten-free Corn Chex, and check all other ingredients for gluten-free labels.