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.
Prep Time: 2minutes minutes
Cook Time: 3minutes minutes
cooling: 30minutes minutes
Total Time: 35minutes minutes
Servings: 24
Calories: 220kcal
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.
Notes
Store in an airtight container up to a week. Scotcheroos also freeze well.
Nutrition
Calories: 220kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg