Chex Scotcheroos Clusters (+ Video)

If you like Scotcheroos made with crispy rice cereal, you’ll LOVE our corn Chex version! They might even be a little better! A great variation on the classic treat.

You might also like our scotcheroo bites, our Fluffernutter rice krispies treats, or our copycat star crunch cookies!

Watch our step by step video!

It’s no secret that my grandma’s scotcheroos recipe is my favorite dessert. My kids know how to make them too! I wasn’t sure if anything could top the classic version, but these Chex cereal scotcheroos are LEGIT. I don’t know what makes them so good, but they are softer and just as delicious. Maybe it’s because the cereal isn’t packed down into a pan? I need to stop questioning it and just go with it!

Corn Chex Scotcheroos

These can be made with ANY variety of chex cereal, but I went with corn because it’s my favorite. You simply scoop the mixture onto a parchment paper-lined baking sheet and cover the clusters with melted chocolate and butterscotch chips. Perfection.

Once the chocolate hardens the clusters can be easily stacked and stored in an airtight container. 2 dozen delicious scotcheroo clusters ready to enjoy with a glass of milk!

Chex Scotcheroos Ingredients

(scroll to the end for a printable version)

• Corn Syrup: you’ll need 1 cup. I haven’t tried making these with honey, syrup, or any sort of substitute so I don’t know how they would be. I always make mine with corn syrup.
• Sugar: most scotcheroo recipes call for a least a cup of sugar. My grandma’s calls for less and it works great! 1/2 cup is all you need for this recipe.
• Peanut Butter: 1 cup of creamy or crunchy peanut butter.
• Corn Chex: 6 cups of your favorite variety of Chex cereal.
• Semisweet chocolate chips: you can use milk chocolate chips if you’d like, but I think the semi-sweet cuts a bit of the sweetness out. Trust me, these are VERY sweet already. You’ll need 1 cup of chocolate chips.
• Butterscotch chips: You’ll also need 1 cup of butterscotch chips. If you don’t like butterscotch you can use peanut butter chips, but Scotcheroos get their name from the butterscotch flavoring!

How To Make Chex Scotcheroo Clusters

Combine corn syrup, peanut butter, and sugar in a medium saucepan. Heat on medium heat, stirring, until melted and smooth. You do NOT need to bring the mixture to a simmer. It just needs to be warm, smooth, and easily pourable.

Pour mixture over cereal. Stir to coat evenly.

Using a medium cookie scoop (2 Tbsp. size), scoop clusters and place on parchment paper or wax paper lined baking sheets.

Allow clusters to cool.

Melt chocolate chips and butterscotch chips in a double boiler or microwave. I usually use my microwave and heat the chocolate chips and butterscotch chips for 30 seconds, then I stir and heat them for an additional 15-20 seconds. Every microwave is different, my advice is to go low and slow. Short intervals, stirring until smooth and creamy. DO NOT OVERHEAT CHOCOLATE.

Spoon chocolate mixture over clusters.

Allow the clusters to stand at room temperature until the chocolate hardens.

Store in an airtight container for up to a week at room temperature or freeze for 2 months.

So good. SO SO good.

Chex Scotcheroos Recipe

Chex Scotcheroo Clusters

If you like Scotcheroos made with crispy rice cereal, you'll LOVE our corn Chex version! They might even be a little better! A great variation on the classic treat.

5 from 9 votes

Print Pin Rate

Prep Time: 2 minutes minutes

Cook Time: 3 minutes minutes

cooling: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 236kcal

Ingredients

• 1 cup corn syrup
• 1 cup peanut butter creamy or crunchy
• 1/2 cup white sugar
• 6 cups corn Chex or any variety
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips

Instructions

• Combine corn syrup, peanut butter, and sugar in a medium saucepan. Heat on medium heat, stirring, until melted and smooth. You do NOT need to bring the mixture to a simmer. It just needs to be warm, smooth, and easily pourable.
• Pour mixture over cereal in a large bowl. Stir to coat evenly.
• Using a medium cookie scoop (2 Tbsp. size), scoop clusters and place on parchment paper or wax paper lined baking sheets.
• Allow clusters to cool.
• Melt chocolate chips and butterscotch chips in a double boiler or microwave. I usually use my microwave and heat the chocolate chips and butterscotch chips for 30 seconds, then I stir and heat them for an additional 15-20 seconds. Every microwave is different, my advice is to go low and slow. Short intervals, stirring until smooth and creamy. DO NOT OVERHEAT CHOCOLATE.
• Spoon chocolate mixture over clusters.

  Allow the clusters to stand at room temperature until the chocolate hardens.

Notes

Store in an airtight container up to a week. Scotcheroos also freeze well.

Nutrition

Calories: 236kcal