If you like Scotcheroos made with crispy rice cereal, you'll LOVE our corn Chex version! Chex Scotcheroos might even be a little better than the original! A yummy variation on the classic treat.
You might also like our scotcheroo bites, our Fluffernutter rice krispies treats, or our copycat star crunch cookies!
It's no secret that my grandma's classic 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!
Why You'll Love This Recipe
- No baking required. The peanut butter mixture comes together on the stovetop, and the chocolate-butterscotch topping melts in the microwave or a double boiler.
- A fun twist on traditional Scotcheroos. Chex cereal gives these clusters a different texture from the classic Rice Krispies bars.
- Easy to serve. Scoop the mixture into individual portions instead of cutting a pan of bars.
- Easy to customize. Corn, rice, or other varieties of Chex can be used, depending on your preference.
- Perfect for sharing. This recipe makes about 24 clusters for dessert trays, parties, and holiday gatherings.
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What Others Are Saying
These are delicious. I made them for one of my Christmas cookies this year and were a big hit with 3 different family gatherings! Thanks! ---Molly
These are SO GOOD! And so easy. I made them for Christmas, and they were a huge hit. This recipe is a keeper for sure. ---Niki
They turned out great and I'll definitely be making them again!:) ---Lisa
Tips and Tricks
- Don't boil the peanut butter mixture. Heat the corn syrup, peanut butter, and sugar just until smooth and easily pourable. Boiling can make the finished clusters harder once they cool.
- Use a large mixing bowl. A roomy bowl makes it easier to coat all the cereal without crushing it.
- Scoop while the mixture is warm. The mixture is easier to portion before it cools and becomes firm.
- Use a cookie scoop for even clusters. A 2-tablespoon scoop makes consistent portions that are easy to serve.
- Melt the chocolate slowly. Microwave the chocolate chips and butterscotch chips for 30 seconds, stir, then heat in short 15–20-second intervals as needed. Microwave strength varies, so stop when the mixture is smooth.
- Let the clusters cool before adding the topping. Allowing them to cool first helps the melted chocolate mixture stay on top instead of running off.
- Give the topping time to set. Let the clusters stand at room temperature until the chocolate-butterscotch coating is firm before stacking or storing.
Chex Scotcheroo Ingredients
- 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! ½ cup is all you need for this recipe.
- Peanut Butter: 1 cup of creamy or crunchy peanut butter.
- Corn Chex Cereal: 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!
See the recipe card for full information on ingredients and quantities.
How To Make Chex Scotcheroo Clusters
Step 1: 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.
Step 2: 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.
Step 3: Melt chocolate chips and butterscotch chips in a double boiler or microwave.
Step 4: Spoon chocolate mixture over clusters.
Step 5: Allow the clusters to stand at room temperature until the chocolate hardens.
This recipe makes 2 dozen delicious scotcheroo clusters ready to enjoy with a glass of milk! So good. SO SO good.
Chex Scotcheroo FAQs
You can use any type of Chex cereal that you'd like! For more authentic scotcheroo clusters, use rice Chex which tastes similar to Rice Krispies. I prefer corn Chex.
Honey is a wonderful substitute for corn syrup in scotcheroos. It will alter the flavor slightly, giving the mixture a honey flavor, but it will not affect the texture negatively.
Store the clusters in an airtight container at room temperature for up to one week. Wait until the chocolate-butterscotch topping has completely hardened before stacking them. These clusters can also be frozen for up to two months. For best results, freeze them in a sealed, freezer-safe container with parchment paper between layers to help prevent sticking. Let them thaw in the container before serving.
Heating the mixture just until smooth helps keep the clusters chewy. Boiling can change the consistency of the syrup mixture and may cause the clusters to become harder as they cool.
The chocolate mixture may need a little more gentle heat. Microwave it in short intervals, stirring thoroughly between each one. Avoid overheating it, as chocolate and butterscotch chips can become thick or seize when overheated.
More Scotcheroo Recipes To Make
Here are a few of my favorites. For all of my scotcheroo recipes check out my entire collection!
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Chex Scotcheroo Clusters
Ingredients
- 1 cup corn syrup
- 1 cup peanut butter creamy or crunchy
- ½ 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.
Doris says
Can I use Crispex instead of Corn Chex?
Brandy says
Yes! I've done that before and it works great!
S says
I think you need to re-shuffle the sentences in step #2:
Step 2: 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.Pour mixture over cereal. Stir to coat evenly.
The last two sentences are supposed to be first. You explain this correctly in the recipe instructions but not in the pictures.
I'm excited to try these:)
Brandy says
Thank you for letting me know! Fixing it now. 🙂
Melanie says
Can the butterscotch chips be added to the peanut butter mixture once removed from heat, and then top with the melted chocolate chips?
Brandy says
I don’t see why not!
Kim says
Excellent every time!! Everyone loves them when I bring them to work or get togethers with family and friends.
Brandy says
Love hearing this!!
Danielle says
I have made these at least 10 times now for parties and everyone dies over them and how addicting they are! Excellent recipe! Coming from a girl who grew up eating scotcharoos.
Brandy says
Danielle, I love hearing this!
Brandy says
These might just be my favorite way to enjoy scotcheroos. They are even softer and chewier than the original!
Molly Archbold says
These are delicious. I made them for one of my Christmas cookies this year and were a big hit with 3 different family gatherings! Thanks!
Brandy says
So glad to hear! 🙂
Niki says
These are SO GOOD! And so easy. I made them for Christmas and they were a huge hit. This recipe is a keeper for sure.
Brandy says
Yay! They are my favorite too!
Jody says
This recipe sounds amazing. However, I’ve made a decision this year to cut out ALL peanuts/peanut related products. Could the peanut butter be left out and say, add chopped cashews or macadamia nuts instead? Should I add anything else (a bit if butter or ?). Thanks for your input … and I’ll share my results.
Brandy says
Hi! You'd need to use another type of nut butter in its place, as the peanut butter helps create the gooey texture. Chopped nuts wouldn't be able to do that, but they'd be a great addition though!
laura says
I tried these as written and they were great. Only change i tried on some of the batch was to sprinkle sea salt on top of some to see if it cut some of the sweetness. It worked but both versions were really good.
Brandy says
Great idea!
Lori says
What is the purpose of the 1/2 cup of sugar? Can it be omitted?
Brandy says
The original scotcheroos recipe calls for 1 cup of sugar. My grandma used 1/3 cup and I typically use 1/3 to 1/2. I’m not sure what the purpose of it is, I just know that we use less than the original recipe and have had great results! I’m sure you could try with even less.
Lisa says
They turned out great and I'll definitely be making them again!:)
Brandy says
So glad to hear!
Lisa says
I'm making these right now and can't wait to try them. They look absolutely delicious!
Brandy says
I hope you love them!!
Melody Fisher says
First time making this recipe and it is so delicious! Definitely will be making this every year to give out as Christmas treats!
Brandy says
Yay! I’m so glad! 🙂