Scotcheroos are one of my favorite desserts ever and are even cuter in cookie form. This is a gluten-free version!
What 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.
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).
- 6 cups Chex cereal, (Rice or Corn)
- 1 cup light corn syrup
- 1 cup sugar
- 1½ 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
- In a large bowl, add 6 cups of Chex cereal. Grease or line a baking sheet with wax paper.
- 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.
- 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.
- Once smooth, gently spoon onto the cereal piles.
- Allow to cool completely at room temperature. Enjoy!
Source: adapted from my Scotcheroos and Pretty Plain Janes -http://prettyplainjanes.com/2014/02/26/chex-scotcharoos/