Name: Chex Scotcheroos
Prep time: 15 min
Total time: 75 min
Ingredients: 6 cups rice chex cereal; 1 cup light corn syrup; 1 cup creamy peanut butter; 3/4 cup granulated sugar; 1 cup semi-sweet chocolate chips; 1 cup butterscotch chips

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Chex scotcheroos are an easy, delicious, no-bake treat that combines crunchy cereal, creamy peanut butter, and a chocolate-butterscotch topping!

If you have leftover chex cereal, try making my favorite gooey coconut almond chex mix, or hot chocolate puppy chow too!

Why you’ll love this recipe:

If you live in the midwest, chances are you’ve had scotcheroos before. If you haven’t– you’re in for a real treat! Rich chocolate and butterscotch cover these chewy, crispy, peanut-buttery chex clusters! These are truly the best scotcheroos ever!

Chex scotcheroos are a fun take on the classic scotcheroos recipe. We’re swapping out the usual rice krispies cereal for rice chex to make them even crunchier! By not pressing them into a pan, they stay extra chewy too. You’re going to love this easy no-bake dessert.

Ingredients you’ll need:

Chex cereal
Light corn syrup
Creamy peanut butter
Granulated sugar
Semi-sweet chocolate chips
Butterscotch chips

This is a good one! I love easy recipes that don’t require you to turn on your oven! These are made in less than 15 minutes, start to finish, AND are ridiculously delicious. You simply scoop the mixture onto a parchment paper-lined baking sheet and cover the clusters with melted chocolate and butterscotch chips. Perfection!

You’re going to love this sweet and salty scotcheroo recipe. They’re similar to a classic scotcheroo, and only require a handful of ingredients! If you love the flavor of scotcheroos packed with peanut butter, butterscotch, and chocolate, these addictive chex scotcheroos will become a family favorite in no time!

How to make the best chex scotcheroos:

Line a baking sheet with parchment paper or a silicone baking mat, then pour your chex cereal into a large mixing bowl and set aside.
In a medium saucepan, combine corn syrup, peanut butter, and sugar. Stir over medium low heat, for 2-3 minutes or until melted and smooth, but not boiling.
Quickly pour the peanut butter mixture into the bowl of chex and mix to coat the cereal evenly, then scoop the mixture into clusters on your prepared baking sheet.
In a microwave safe bowl, combine semi-sweet chocolate chips and butterscotch chips, then microwave in 30 second intervals, stirring in-between, until melted and smooth.
Spoon the melted chocolate on top of each cluster, then let the chocolate set before enjoying!

If you like scotcheroos made with crispy rice cereal, you’re going to love this chex version! These might even be a little better! A great variation on the classic treat made with peanut butter, butterscotch, and chocolate.

I love these individual scotcharoos, but if you prefer bars, these can easily be made in a 9×13 pan instead! Just make sure you lightly butter or spray your pan beforehand and avoid pressing the peanut butter cereal mixture in too hard. To keep the scotcharoos soft and chewy, you’ll need a gentle hand!

My top tips:

CHEX: Chex scotcheroos can be made with a variety of chex cereals.Corn chex or even wheat chex can work, but rice chex is popular for a lighter, crisp texture. I suggest using Rice Chex.
PEANUT BUTTER: I do not recommend using natural peanut butter.The oils in natural peanut butter will make the mixture too runny. It won’t have the same texture as using traditional peanut butter.
PEANUT BUTTER COATING: The most common reason for hard scotcheroos is overboiling of the peanut butter mixture. You do NOT need to bring the mixture to a boil. It just needs to be warm, smooth, and easily pourable.
SCOOPING: Once the peanut butter coating is heated, you’ll need to move quickly to coat and scoop the cereal mixture into clusters before it begins to cool and set up. I like using a rubber spatula to mix, and a triggered cookie scoop to scoop and portion, as this avoids crushing the cereal too much.
CHOCOLATE: It’s important to heat the chocolate in 30 second intervals because it can burn and seize easily. It’s hard to reverse clumpy chocolate, so I recommend watching it closely! You can also use a double boiler here instead of the microwave.
COOLING: Let the clusters set at room temperature. If your house is warm, refrigerating can help the chocolate topping firm up, but don’t store them long-term in the refrigerator, as they might become too hard.
STORING: I recommend storing these chex clusters in an airtight container at room temperature for up to 5 days. They’re best when fresh and will start to harden over time.

Looking for more no bake desserts? Try these out!

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