Chex Scotcheroos

Scotcheroos are one of my favorite desserts ever and are even cuter in cookie form. This is a gluten-free version! 

Scotcheroos are one of my favorite desserts ever and are even cuter in cookie form. This is a gluten-free version! the-girl-who-ate-everything.comWhat I didn’t tell you when I made these gluten-free Salsa Verde Enchiladas is that I had to take a meal to the missionaries for our church and one of them has to eat gluten-free. I completely admit that I’m not very allergy aware being the youngest of ten kids. Even if we did have food allergies there just wasn’t any time to give any attention to it. That dinner hurt your belly? You’ll be fine. You can eat something different tomorrow. You just broke out in hives? Shoot. Better luck next time.

In my opinion, no meal is complete without dessert. I love these Scotcheroos. So when I saw a gluten-free version of these over at Pretty Plain Janes I knew what I was going to make.

Just remember that butterscotch chips can have gluten in them so stick with the Hershey’s brand which is gluten-free (Nestle has gluten in it).

5 from 1 vote
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Chex Scotcheroos
Ingredients
  • 6 cups Chex cereal (Rice or Corn)
  • 1 cup light corn syrup
  • 1 cup sugar
  • cups peanut butter
  • 2 cups semi sweet chocolate chips
  • 2 cups butterscotch chips (use Hershey brand if making Gluten-free)
  • ½ cup peanut butter
  • 1 teaspoon vanilla
Instructions
  1. In a large bowl, add 6 cups of Chex cereal. Grease or line a baking sheet with wax paper.
  2. In a small saucepan, combine the corn syrup and sugar over medium heat until sugar dissolves. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Use a large cookie scoop and scoop onto wax paper in the size that you like. Use your hands to press together and form them.
  3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
  4. Once smooth, gently spoon onto the cereal piles.
  5. Allow to cool completely at room temperature. Enjoy!
Recipe Notes
Can also be made in a 9x13 pan.
Source: adapted from my Scotcheroos and Pretty Plain Janes -http://prettyplainjanes.com/2014/02/26/chex-scotcharoos/

 

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Comments

  1. These look Fantastic. Thank U

  2. Oh my goodness!! This looks oh so yummy!!

  3. These have been floating around on my ToDo list, but seeing them here just bumped them up to “add to the grocery list” status. Yours look great, and nice to know about the gluten in the chips. I do have friends who deal with that issue.

  4. I hope you don’t mind when people try to change up your beautiful recipies into something different, but I was wondering if you thought these could be made with maple syrup or honey instead of corn syrup? Corn gives my son eczema so we’ve had to cut it out of his diet. Thank you! I really enjoy your site and have made many things from it with great success 🙂

  5. These look beyond delicious! Pinning!

  6. Yum! The Scotcheroos look so good!

  7. Kathy McElhaney says:

    We have eaten Scotcheroos for years! I use to think my mom made the name up. We love them so much that one of my brothers requested them instead of cake for his birthday.

  8. These look TOO good! I can’t wait to make them for my kids, they will LOVE them! : )

  9. Look so delicious!!!

  10. You crack me up Christy. I just read that part about your family aloud to the room. hahaha! Shoot, better luck next time.