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Chex Scotcheroos

I figured we needed an un-healthy treat to follow the healthy one.  Gotta keep things in balance you know?  Okay, okay, so we are way unbalanced on the sweets side.  At least these are Gluten-Free.  That counts for something, right?  Anyway, unhealthy or not, these little babies are downright delicious.  Chewy and chocolaty with a hint of butterscotch and peanut butter.  It was hard to only eat my share and then send the rest of the pan to work with Aaron.  Yes, it was painful but it needed to be done.  Otherwise I would have eaten WAY more than my share!  Now I'm thinking I need to make these again.  As soon as possible.



Chex Scotcheroos
from Yammies Gluten Freedom

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.

Note:  I only had about 1 cup of butterscotch chips so I combined it with 1 cup of milk chocolate chips.  Turned out great!
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