No-Bake Scotcheroo Bars

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When you say it out loud, the combination sounds sorta weird — chocolate, butterscotch and peanut butter? It seems like too many competing flavors, but I’m here to tell you that something about this classic scotcheroo combination is the best thing ever. I would, quite possibly, request one of these bars for my last meal on earth — that’s how much I love this flavor combination.

I’ve made these before with Rice Krispies, but the Chex make them a little heartier…a little crunchier…and the texture is an improvement too. These are sturdy bars; they will survive transport just about anywhere. I sent them on a 3-hour car ride with my crazy kids and, while there were only a few left at the end, they looked as good as when I cut them from the pan.

These come together quickly and are always a crowd favorite.

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Chex Scotcheroo Bars

6 cups Honey Nut Chex cereal
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi sweet chocolate chips
2 cups butterscotch chips
1/2 cup peanut butter
1 teaspoon vanilla

Line a 9×13 pan with foil, leaving a 2-inch overhang on short sides to use as “handles” to pull from pan later. Butter foil to prevent sticking.

Butter a large bowl, and add Chex cereal.

In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1 1/2 cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9×13 dish, press evenly throughout.

Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, 1/2 cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. Once smooth, pour over cereal. Allow to cool completely at room temperature.

Makes 24 bars.

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