6-Ingredient Chex Scotcheroos (The 15-Minute No-Bake Treat Everyone Loves)
A crunchy, gluten-free upgrade to the traditional dessert bar featuring crispy Rice Chex cereal smothered in a peanut butter-honey binder and crowned with a thick layer of melted butterscotch and semi-sweet chocolate.
Ingredients
- 6 cups Rice Chex cereal or Corn Chex
- 1 cup light corn syrup or honey
- 1 cup granulated white sugar
- 1 1/2 cups creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch baking chips
Instructions
- Grease a 9x13-inch baking pan or line it with parchment paper. Measure the Chex cereal into a large mixing bowl and set aside.
- In a medium saucepan, combine the light corn syrup and granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring frequently until the sugar dissolves.
- Remove from heat immediately. Stir in the creamy peanut butter until the mixture is uniform and silky smooth.
- Pour the hot peanut butter syrup over the Chex cereal in the bowl. Using a large silicone spatula, gently fold the cereal until every piece is evenly coated without crushing the Chex grids.
- Transfer the coated cereal to the prepared 9x13-inch pan. Lightly press the mixture into an even layer using the back of a buttered spatula.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals at 50% power, stirring between intervals, until completely melted.
- Spread the melted chocolate-butterscotch topping evenly over the Chex layer.
- Allow the bars to set at room temperature for 45 minutes or chill in the refrigerator for 20 minutes before cutting into 24 bars.