Chex Scotcheroos
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Thursday, April 10, 2014

Chex Scotcheroos

Kelly Mike - Thursday, April 10, 2014

Ingredients

  • 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 

Directions

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.


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