I have been making these for years and they’re my husbands most favorite dessert. These are a twist on the regular Scotcheroo recipe because they’re made with Chex instead of regular Rice Krispies. {Yes, I know they have gluten-free Rice Krispies but for some reason, they don’t carry them at my usual grocery store so Chex is a delicious substitute!}

If you’ve never had Scotcheroos before, you’re in for a treat. And if you HAVE had them, I guarantee that these will be the best you’ve ever had!



Place corn syrup and sugar into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. The trick is to remove your sugar mixture before it rises in temperature and gets to a soft or hard crack. You need to remember, these aren’t candy. They’re meant to be easily bit into and chewed!

Make sure you remove your sugar mixture from the heat before you add peanut butter. It’s this step, along with pouring your new peanut butter mixture on top of your Chex RIGHT AWAY that makes or breaks your Scotcheroos! I can’t stress it enough, DON’T let the mixture boil too long. It makes for crunchy & hard treats and you want them chewy! Basically just make sure the sugar and water is melted together and then remove from heat.

If you do choose to use a metal bowl, make sure it has got a handle and a rubber bottom. Your mixture is going to be extremely hot and a metal bowl will carry that heat. It’s great for keeping your mixture from cooling too quickly but I suggest getting metal mixing bowls like these ones HERE.

Once I’ve spread the chocolate and butterscotch mixture on top, I pop it into the fridge. But I’m warning you now, it most times doesn’t even make it into the refrigerator. My kids and Braun attack these so quickly and I know your family will too! Check out the full recipe below!


Print Recipe


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
1 cups semi-sweet chocolate chips
1 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)


Grease a large round bowl and pour the cereal in. Set aside.

Grease a 9×13 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 9×13 pan.

In a microwaveable 4 cup measuring cup (or other microwave-safe dishes) combine the butterscotch chips and chocolate chips. 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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