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Chex Scotcheroos

Chex Scotcharoos

Chex Scotcharoos

Special K bars are one of our family favorites.  They are so easy to make I have the recipe memorized!  When I saw this recipe for pretty much the same bars, using Chex cereal, I was curious.  I wondered what the larger pieces of cereal would do to the flavors of the bars.  And with more chips and peanut butter in the frosting, how would that change our traditional bars?  I bought Chex to find out!

Chex Scotcharoos

Chex Scotcharoos

I started by spraying my larger mixing bowl with cooking spray, along with a 9×13-in pan.  I measured the Rice Chex into the bowl and set it aside.

Bring corn syrup and sugar to a boil over medium high heat, stirring constantly. Remove from heat.

Bring corn syrup and sugar to a boil over medium high heat, stirring constantly. Remove from heat.

In my medium-sized saucepan I measured the light corn syrup and sugar.  Over medium high heat I stirred the mixture until it began to boil, then removed it from the heat.

Stir in peanut butter until smooth.

Stir in peanut butter until smooth.

I stirred in the peanut butter then poured the mixture into the bowl, over the cereal.

Pour over cereal in bowl and mix until all cereal is coated.

Pour over cereal in bowl and mix until all cereal is coated.

I used a silicone scraper to mix the cereal well until it was evenly coated.

Spread cereal mixture evenly in the greased 9x13-in pan.

Spread cereal mixture evenly in the greased 9×13-in pan.

I then spread the cereal layer in the greased pan, taking care to spread it evenly without crushing it.

Place both chips, peanut butter and vanilla in a microwavable container. Microwave for 1 minute. Stir well. Microwave for 30 more seconds. Stir until all chips are melted.

Place both chips, peanut butter and vanilla in a microwavable container. Microwave for 1 minute. Stir well. Microwave for 30 more seconds. Stir until all chips are melted.

In a large microwavable pitcher I added the butterscotch chips, the peanut butter and the vanilla.  Wouldn’t you know, I was out of semi-sweet chocolate chips!  I used 1 cup of dark chocolate chips and one of milk chocolate.  I think that was a good substitution.

Pour chocolate mixture over bars and spread evenly. Let sit at room temp until chocolate layer firms up a bit. Cut into squares and store in a covered container at room temp.

Pour chocolate mixture over bars and spread evenly. Let sit at room temp until chocolate layer firms up a bit. Cut into squares and store in a covered container at room temp.

I put the chips and peanut butter in the microwave for a full minute at high then stirred well.  The stirring well part is important between microwaving periods.  I microwaved it for another 30 seconds then stirred until there were no longer any lumps in the frosting.  Keep stirring, you shouldn’t need more than 1 minute 30 seconds.  Or you could do 3 30 second increments like the recipe suggested.  I was a rebel.

I poured the frosting onto the bars, spread it out evenly and let it sit for several hours to firm up.  The frosting doesn’t get super firm, it does stay a bit soft.

Chex Scotcharoos

Chex Scotcharoos

I cut the pan into 30 bars.  I cut it the short way into 6 lines then removed each row and cut them into 5 pieces.  They were easy to remove once I cut around the outside of the pan.  I stored them in plastic containers with covers on the counter.  They would get too hard to eat if they were refrigerated I think.

We loved Chex Scotcheroos!  They were very similar to Special K bars but had more peanut butter in them that made them a little softer.  Just opening the container and getting a whiff of the bars excites your senses!  Biting into a bar is heavenly!  These just might be replacing the Special K bars in our dessert rotation.

Chex Scotcheroos

  • Servings: about 30 bars
  • Difficulty: easy
  • Print

Similar to Special K bars, these bars use Chex cereal and have lots of peanut butter and an extra thick layer of frosting.

  • 6 cups rice or corn Chex Cereal
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 1/2 cups peanut butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups butterscotch chips
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
Grease a 9×13-in pan.  Grease a large bowl.  Measure the cereal into the bowl.

In a medium saucepan, bring corn syrup and sugar to a boil over medium high heat. Remove from heat and stir in 1 1/2 cups peanut butter. Pour mixture over the cereal and stir well. Spread mixture in 9×13-in pan.

In a microwaveable bowl add the butterscotch chips, chocolate chips, 1/2 cup of peanut butter and vanilla. Microwave for 30 seconds at a time, stirring well after each time. It will take about 1 minute and 30 seconds for most microwaves.

Spread mixture over the bars then allow to cool completely at room temperature before cutting.  The frosting doesn’t firm up completely; it will still be a bit soft.  Store covered at room temperature for best enjoyment.

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