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Chex Scotcheroos Recipe

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This recipe for Chex Scotcheroos, by , is from The MAD Chef, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeri Johnson

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Chex Cereal (Rice or Corn)
1 Cup light corn syrup
1 cup sugar or 1/2 Cup truvia
1 1/2 cup peanut butter
2/3 cups semi sweet chocolate chips
2/3 cups butterscotch chips (use Hershey brand if making Gluten-free)
1/2 cup peanut butter
1 tsp vanilla

Directions:
Directions:
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 1 1/2 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 and butterscotch chips, 1/2 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!

Personal Notes:
Personal Notes:
I use a cake pan and cut into squares like rice krispie bars.

 

 

 

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