If you love exceptionally soft scotcheroos then this easy recipe made with marshmallows takes a classic no-bake dessert and transforms them into salty, sweet, ooey, gooey goodness. Better yet, this recipe is naturally gluten-free for all to enjoy, made with an unique combination of GF Chex cereal, peanuts, marshmallows, a soft peanut butter coating, and covered with a thick layer of butterscotch chocolate.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Easy Gluten-Free Scotcheroos With Marshmallows
When testing recipes this recipe homemade GF scotcheroos, I knew I wanted to take an upgraded spin on a classic recipe. However, I also couldn’t mess with why these no-bake bars are so popular in the first place!
Scotcheroos became a dessert staple in the 60s when the recipe appeared on a Rice Krispies cereal box. The ingredients are affordable, readily available, hard to mess up, and can be made in little as 10 minutes.
To make the recipe gluten-free, you could swap out the rice cereal for a brand safe for a gluten-free diet. I tested the best GF brands, which I share on these browned butter gluten-free rice krispies treats. (Another back-pocket classic.)
However, I typically don’t like to buy expensive, speciality ingredients, which is why I love using affordable, readily available Chex cereal. Not only do you have choices – rice Chex, corn Chex, honey nut, cinnamon, chocolate, and vanilla, but using Chex cereal creates a more open, airy texture so the bars are not dense, compact, and hard to eat!
Let’s talk the added bonus – adding marshmallows to the recipe. Why? If you struggle with scotcheroos that are hard or compact, this ingredient is the ooey, gooey insurance. Since it adds another hint of sweetness, I also stir in a cup of peanuts to balance it all out with a salty crunch.
Stirring in marshmallows also coats the peanut butter and chocolate to give a nice, soft chew. As the warm peanut butter syrup mixes with the dry ingredients, the marshmallows partially melt and spread throughout.
Another trick to prevent dry, crumbly scotcheroos is to not overheat the corn syrup and sugar. The mixture should just start to boil. Then remove from heat to stir in the peanut butter.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
It’s a toss up of what I make more when I need a quick, gluten-free dessert idea fast. It’s either marshmallow scotcheroos or no bake-preacher cookies. They are both the ideal solution when you don’t want to break a sweat, need something fast, and want to enjoy a deliciously gluten-free treat.
- Granulated Sugar – Most recipes use a full cup of sugar, but when coupled with the corn syrup, chocolate, and butterscotch, I find this to be overload so I only use ½ cup.
- Corn Syrup – Gives the chewy texture. It may be replaced with honey, which will change the taste slightly, but not in a bad way!
- Peanut Butter – Creamy is preferred, but crunchy may also be used. I also recommend using brands like Jif or Skippy. Natural peanut butter may give a slightly drier texture.
- Chex cereal – Rice or corn Chex are safe for a gluten free diet. An equal amount of crispy rice cereal or cornflakes may be substituted, but read labels if making a gluten free recipe. Many brands contain malt and are not safe.
- Peanuts – Adds a great salty crunch, but may also be omitted.
- Mini marshmallows – Key for making extra gooey scotcheroos.
- Chocolate chips – Semi-sweet is preferred, but milk chocolate may be used as well.
- Butterscotch chips – Melted with the chocolate chips for the topping to give a smooth, creamy butterscotch flavor. Read ingredient labels carefully for gluten-free. Hershey’s, Guittard, and Aldi’s Baker’s Corner are GF.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Get ready because this is fast!
Combine the Chex cereal, peanuts, and marshmallows in a large bowl. You’ll want this ready to go because once the peanut butter nougat is mixed together it should be poured on and mixed quickly.
Mix together the peanut butter coating
Place sugar and corn syrup in a saucepan and mix over medium heat, stirring constantly. Heat until mixture just starts to bubble and sugar dissolves. You don’t want to overheat or you will be left with the opposite of soft and chewy bars.
Remove from the heat and add in the peanut butter with the vanilla extract. Stir until smooth, then pour over your dry mixture and fold gently.
Trick for easy spreading
First spread the mixture with your spoon. Then to even out use a greased piece of wax paper. Remember to not press down too hard because you still want those airy pockets from the Chex cereal.
Finish with chocolate butterscotch topping
Add chocolate chips and butterscotch chips to a microwave safe bowl. Heat until the topping is almost smooth, then stir for the residual heat to completely smooth it out. Pour the mixture over bars and use offset spatula to spread evenly.
Bonus Tips For You!
- Don’t press down the cereal too much in the pan or the bars will become hard and compacted.
- If you prefer scotcheroos without butterscotch chips, replace the amount with additional chocolate chips or peanut butter chips for the topping.
- Wait for chocolate to harden before cutting. This can be sped up by placing bars in the refrigerator for 15 minutes, but store at room temperature to avoid hard, dry bars.
- For additional toppings, immediately sprinkle with chopped peanuts, sea salt, sprinkles before chocolate hardens.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gooey Scotcheroos with Marshmallows (Gluten-Free)
Ingredients
- 6 cups (372 g) Rice or Corn Chex Cereal, (or substitute gluten-free crispy rice cereal)
- 1 cup (50 g) miniature marshmallows
- 1 cup (146 g) salted peanuts
- ½ cup (200 g) granulated sugar
- 1 cup (341 g) light corn syrup
- 1 cup (258 g) creamy peanut butter
- 1 teaspoon (1 teaspoon) pure vanilla extract
- 1 ½ cups (270 g) semi-sweet chocolate chips
- 1 cup (170 g) gluten-free butterscotch chips
- optional toppings (optional toppings:) chopped peanuts, sea salt, or sprinkles
Instructions
- In a large bowl gently mix together cereal, marshmallows, and peanuts. Spray a 9X13-inch pan with cooking spray and set aside.6 cups Rice or Corn Chex Cereal, 1 cup miniature marshmallows, 1 cup salted peanuts
- In a small saucepan stir together the sugar and corn syrup over medium heat. Heat until mixture just starts to bubble and sugar dissolves. Remove from heat and add peanut butter with vanilla extract. Stir until smooth.½ cup granulated sugar, 1 cup light corn syrup, 1 cup creamy peanut butter, 1 teaspoon pure vanilla extract
- Immediately pour peanut butter mixture over cereal mixture and gently mix to combine until cereal is coated. The marshmallows may melt slightly, which is fine. Spread in prepared pan. To do this task quickly, spray a piece of wax paper with nonstick cooking and press gently, without compacting bars.
- In a microwave safe bowl add chocolate chips and butterscotch chips. Heat for 60-90 seconds, stirring every 30 seconds until chocolate topping is smooth. Pour over bars and use offset spatula to spread evenly. Sprinkle with optional toppings, if desired.1 ½ cups semi-sweet chocolate chips, 1 cup gluten-free butterscotch chips, optional toppings chopped peanuts, sea salt, or sprinkles
- Set bars at room temperature for 2 hours for chocolate to harden before cutting into bars. Alternatively, place the pan in refrigerator for 15 minutes to speed up process. Store in airtight container at room temperature.
Notes
Storage
For best taste, store in an airtight container at room temperature. They are best eaten within a couple days, but I have never see a batch of scotcheroos stick around longer than that! To freeze, place in an airtight container and wrap container with plastic wrap. Freeze up to 3 months. Thaw at room temperature for 1-2 hours before eating.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hi-this recipe looks delicious! However I am corn free, is there a swap for the corn syrup?
Thank you.
Hello,
Yes, of course! You can use an equal amount of honey. I would cut back on the sugar to 1/4 cup, though. Honey is sweeter than corn syrup.
Best,
Melissa
I added mimi mnm’s to the chex and mallow mixture…was crunchy delicious
And sprinkled some also on top with the chopped peanuts
Sounds good, Anne! Thanks for sharing. I appreciate it!
Best,
Melissa
This recipe is so easy and soooo good.
I’m so glad you enjoyed the recipe. Thank you so much for writing!
Best,
Melissa
At first I wasn’t sure I liked them, but kept eating them and now I can’t quit! LOL I didn’t put the chocolate on top because I already thought they were sweet enough. I took them to a women’s club meeting I belong to and they loved them. Needless to say I am making copies of the recipe for them. I used rice chex, peanuts, mini marshmellows and I only had dark corn syrup but I think it made it better. Great recipe!! I really like all your
gluten free recipes!!!
Thank you so much, Karen. I really appreciate it. I hear you about not being able to stop eating these. I only make them if I have a lot of people to share them with because I have zero self control around them!
Best,
Melissa
Just made them! Super easy and my youngest was able to help with the measuring!
Hey Amy, Yay! Glad the kids could help with the “baking!
Best,
Melissa