Chex scotcharoos

• Vegetarian

• Condiments

  • 1 cup Corn syrup, light
  • 2 cups Peanut butter

• Baking & Spices

  • 2 cups Semi-sweet chocolate chips
  • 1 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 6 cups Chex cereal

• Desserts

  • 2 cups Butterscotch chips

Found on prettyplainjanes.com

Ingredients

• 6 cups Chex cereal
• 1 cup light corn syrup
• 1 cup sugar
• 1½ cups peanut butter
• 2 cups semi sweet chocolate chips
• 2 cups butterscotch chips
• ½ cup peanut butter
• 1 teaspoon vanilla

Directions

• Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoos like the ones I made that are pictured.
• In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
• Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
• Once smooth, pour over cereal, or scoop onto the piles you have created.
• Allow to cool completely at room temperature.