Chex Scotcheroos

Originally posted by:

http://www.yammiesglutenfreedom.com/2012/12/chex-scotcheroos.html?m=1

6 cups Rice or Corn Chex (Gluten-free Rice Krispies would probably be good too)

1 cup light corn syrup

1 cup sugar

1 1/2 cups peanut butter

2 cups semi-sweet chocolate chips

2 cups butterscotch chips (sometimes these have hidden gluten in the form of barley, so check the label and leave them out if you can't find GF)

1/2 cup peanut butter

1 teaspoon vanilla

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside.

In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 1/2 cups of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9x13 pan.

In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.

Hot Mama Grade: B+

Hot Mama Notes: For gluten free, these are good. Very sweet. I stored them in the frig, but then they are very hard. If you leave them out, then they get very soft and gooey.