Gooey Scotcheroos with Marshmallows (Gluten-Free)

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.

Prep Time 5

Cook Time 5

cooling 15

Total Time 25

Servings

Author Melissa Erdelac

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.

Nutrition