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.
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.
Video
Notes
Store in an airtight container up to a week. Scotcheroos also freeze well.
Nutrition
Calories: 236kcal