Heat over medium-low, stirring constantly. The goal is to dissolve the sugar without letting it boil too long. You want it to reach the point where it just begins to bubble around the edges — about 3 to 4 minutes.
Tip:
If the mixture boils rapidly or too long, your scotcheroos will turn hard instead of chewy.
3. Add the Peanut Butter
Remove the saucepan from heat and stir in:
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1 cup creamy peanut butter
Mix until smooth and glossy. The warm syrup helps the peanut butter melt effortlessly.
4. Combine With Cereal
Pour the hot peanut butter mixture over the bowl of Peanut Butter Chex. Use a silicone spatula to gently fold everything together. The cereal will be coated and slightly glossy.
Tip:
Work gently so the Chex pieces stay mostly whole — this keeps the texture light and crispy.
5. Scoop Into Mounds
Using a spoon or cookie scoop, drop portions of the mixture onto your parchment-lined baking sheet. You can make small bite-size pieces or slightly larger clusters. Press gently to shape, but don’t flatten them completely — they’re meant to be chunky and rustic.
Let them sit while you prepare the chocolate topping.
6. Make the Chocolate-Butterscotch Topping
In a microwave-safe bowl, combine:
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1 ½ cups chocolate chips
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1 cup butterscotch chips
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Optional: 1 tablespoon oil/butter
Microwave in 20-second intervals, stirring between each burst. Continue until the mixture is completely melted and silky.
Tip:
Adding the vegetable oil makes the topping smoother and easier to spoon over the treats.
7. Top the Scotcheroos
Using a spoon, drizzle or dollop the warm chocolate mixture onto each cereal mound. You can fully cover them or just add a swirl on top depending on how chocolatey you prefer them.
Let them cool at room temperature for about 30-45 minutes, or speed up the process by chilling the tray in the fridge for 10-15 minutes.
⭐ Helpful Tips for Perfect Scotcheroos Every Time
✔ Don’t Overheat the Syrup
Boiling the sugar-corn syrup mixture too long leads to hard, crunchy treats. Remove from heat as soon as small bubbles appear.
✔ Use Fresh Cereal
Stale Chex loses crispiness and leads to a less satisfying texture.
✔ Add Topping While Warm
If the cereal mixture sets too much, the chocolate may not adhere well. For best results, add the topping within 10–15 minutes of forming.
✔ Control the Size
Small clusters are perfect for gift boxes and mailing. Larger ones make great after-school snacks.
⭐ Variations
1. Classic Rice Krispie Scotcheroos
Swap the Chex for 6 cups Rice Krispies for the nostalgic version everyone knows.
2. Almond or Cashew Butter Version
Instead of peanut butter, try almond or cashew butter for a richer, gourmet twist.
3. Dark Chocolate Topping
Use 100% dark chocolate chips for a deeper, less sweet finish.
4. Holiday Sprinkle Version
Add festive sprinkles while the chocolate is still warm — perfect for Christmas trays.
5. Peanut Butter Only Topping
Melt peanut butter chips for a topping that triples the PB flavor.
⭐ Storage Instructions
Room Temperature
Store scotcheroos in an airtight container for 5–7 days. Layers can be separated with parchment paper.
Refrigerator
They last up to 2 weeks, but will be slightly firmer.
Freezer
Freeze for 2–3 months. Thaw at room temperature before serving.
⭐ Why Chex Makes Them Better
Peanut Butter Chex adds:
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Extra peanut flavor
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A softer, chewier texture
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A sturdier structure for mailing or goodie boxes
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A modern twist on a nostalgic treat
Many people say Chex-based scotcheroos stay fresh longer and taste more buttery — even though there’s no butter in the base mixture.
⭐ Final Thoughts
These Peanut Butter Chex Scotcheroos are everything you want in a no-bake dessert: quick, inexpensive, and outrageously delicious. With only a handful of pantry ingredients, you can whip up a big batch in minutes. The combination of crispy cereal, creamy peanut butter, and rich chocolate-butterscotch topping is irresistible and perfect for holidays, gifting, parties, or after-school snacking.
