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+ servings

Chex Scotcheroos

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

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 24 servings


  • 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


  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/