It’s no secret that I love cookies. They’re pretty much the perfect dessert in my opinion. You don’t need a plate and you can walk around while eating them. I’d say it’s a win win.
I pinned these Chex Scotcharoos some time ago because they sounded delicious. I love Scotcharoo Cookies and this seems like a perfect twist on them. I’m so glad I did! They are delicious! The semi crunchiness of the Chex and the delicious combination of peanut butter, butterscotch and chocolate. Yum!
Thank you to Pretty Plain Janes for this recipe!
Chex Scotcharoos
Ingredients
- 6 cups Chex cereal
- 1 cup light corn syrup
- 1 cup sugar
- 1½ cups peanut butter
- 2 cups semi sweet chocolate chips (1 bag)
- 2 cups butterscotch chips (1 bag)
- ½ cup peanut butter
- 1 teaspoon vanilla
Instructions
- In a large bowl, measure the Chex cereal.
- In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together.
- Carefully scoop out some of the Chex mixture and place on waxed paper.
- 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.
- Place a "plop" of the chocolate over the Chex balls.
- Allow to cool at room temperature.
- Enjoy!
I dare you to eat just one!
