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!

METAL BOWL | MEASURING CUPS AND SPOON | COCONUT OIL | BUTTERSCOTCH CHIPS

RUG | JEANS | BRACELETS | POT | MEASURING CUPS

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!