“15-Minute Peanut Butter Chex Scotcheroos: Irresistible No-Bake Bliss”
A quick no-bake classic that’s totally crave-worthy and crazy easy!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups Chex cereal (corn or rice)
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups butterscotch chips
- 1 cup mini pretzels (plus extra for topping)
- ½ tsp sea salt (optional, for sprinkling)
- ½ cup chocolate chips (for garnish)
Instructions
- Melt the Sweet Base: In a large saucepan over medium heat, stir together corn syrup and sugar until just boiling. Remove from heat and stir in peanut butter and vanilla.
- Mix in the Crunch: Quickly fold in Chex cereal and broken pretzels. Coat evenly.
- Press and Prep: Press mixture into a greased 9×13 pan using parchment paper or buttered hands. Pack it in tightly.
- Make the Chocolate Topping: Melt butterscotch and chocolate chips together until silky. Pour over bars and spread evenly.
- Top and Chill: Press whole mini pretzels into the top and sprinkle extra chocolate chips and sea salt if desired. Chill for 30 minutes, then slice into squares.
Notes
- Store in an airtight container for up to 5 days.
- For a firmer texture, chill longer before slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg