This gluten-free scotcheroos recipe takes easy, no bake bars and transforms them into a salty, sweet, ooey, gooey dessert. If you are ready to take classic scotcheroos to the next level, try this unique combination of Chex cereal, peanuts, and marshmallows with a soft peanut butter coating and covered with a thick layer of butterscotch chocolate.
Gluten-Free Scotcheroos with marshmallows
When testing recipes for homemade GF scotcheroos, I knew I wanted to take an original spin on a classic recipe. However, I also couldn’t mess with why these no bake dessert 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 krispie cereal for a brand safe for a gluten-free diet. For those GF brands, see these exceptionally gooey gluten-free rice krispies treat recipe.
However, I typically don’t like to buy expensive, speciality ingredients, which is why I love using affordable substitutes readily available in my grocery store. Using Chex cereal is the perfect solution!
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!
Also, this gluten-free recipe for Chex scotcheroos has an added bonus of marshmallows in the mixture. Why? It’s my ingredient of choice to add an extra ooey, gooey texture!
Like in these Chocolate Peanut Butter Rice Krispie Treats, stirring in marshmallows 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.
Ingredients Notes
- 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. I recommend at least ½ cup, but you can go up to 1 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 gluten free scotcheroos. Many brands contain malt and are not safe.
- Peanuts – Adds a great salty crunch, but may also be omitted.
- 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.
How to Make Scotcheroos with marshmallows
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large bowl gently mix together cereal, marshmallows, and peanuts.
- 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.
- Remove from heat and add peanut butter with vanilla extract. Stir until smooth.
- Immediately pour peanut butter mixture over cereal and gently mix to combine.
- Spread in prepared pan. To do this task quickly, spray a piece of wax paper and press down gently.
- Add chocolate chips and butterscotch chips to a microwave safe bowl. Heat until chocolate topping is smooth. Pour over bars and use offset spatula to spread evenly.
Microwave Directions
As if these gluten-free no bake bars weren’t easy enough, they can also be made in the microwave!
- Mix together cereal, marshmallows, and peanuts in a large bowl. Spray a 9X13 pan and set aside.
- In a microwave safe bowl place sugar and corn syrup. Microwave for 1 – 1½ minutes. The mixture shouldn’t boil, but just be heated enough for the sugar to dissolve into the corn syrup.
- Add peanut butter and vanilla. Stir until smooth.
- Pour sugar mixture over cereal mixture and stir until evenly coated. Spread evenly in the prepared pan.
- In another microwave safe bowl heat chocolate and butterscotch chips for 60-90 seconds, stirring occasionally, or until smooth and melted. Spread over cereal bars.
- Set aside at room temperature for chocolate to harden before cutting.
Freezing and Storing tips
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 Chex 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.
Expert Tips to remember
- 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.
- To make this recipe without corn syrup, replace the corn syrup amount with honey. Since honey is sweeter, cut the sugar in half.
- 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 Gluten-free SCOTCHEROOS RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Gooey Scotcheroos with Marshmallows (Gluten-Free)
Equipment Needed
Ingredients
- 6 cups Rice or Corn Chex Cereal (or substitute gluten-free crispy rice cereal)
- 1 cup miniature marshmallows
- 1 cup salted peanuts
- ½ cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cup gluten-free butterscotch chips (see recipe notes for gluten free)
- 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 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
Murry says
This recipe is so easy and soooo good.
Melissa says
I’m so glad you enjoyed the recipe. Thank you so much for writing!
Best,
Melissa
Karen M. says
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!!!
Melissa says
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
Amy says
Just made them! Super easy and my youngest was able to help with the measuring!
Melissa says
Hey Amy, Yay! Glad the kids could help with the “baking!
Best,
Melissa