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.
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.
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Notes
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.