Peanut and Butterscotch Chex Scotcheroos

Everyone loves a no-bake treat and this one is just perfect! Peanut and Butterscotch Chex Scotcheroos are prepared with peanut butter, butterscotch baking chips, and milk chocolate as well! Top these treats with chopped salted peanuts and sprinkles for added texture, flavour, and whimsy!

Butterscotch is sweet and indulgent, it’s a flavour combination that combines that of browned butter, molasses, and caramelized sugar. Now, pair that with smooth peanut butter and milk chocolate. It’s a flavour combination that is out of this world! Peanut and Butterscotch Chex Scotcheroos are one of my favourite no-bake holiday treats!

When I was a boy, one of my favourite snacks was a pudding cup. I don’t think we called them pudding cups like kids do now, we just called them pudding. And, they were not in those cute little plastic cups with the peel-away lid either. Nope, our pudding cups were actually in cans with a peel-back metal lid. Is there anyone in their 40s like me that can remember this? The brand was Hunt’s. I think they’re long gone because I have not seen those canned puddings since the 1980s.

Needless to say, butterscotch was my favourite and was closely followed by tapioca and then chocolate. That’s why these Peanut and Butterscotch Chex Scotcheroos had to be made and shared with you, Dear Reader. Besides, the best snacks and treats are those that bring back the best of memories, right?

I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into today’s recipe, let me make mention of the three previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Holiday Trifle Series and followed that up with a second series called Lord Byron’s 12 Holiday Breads and Loaves. Next was my 12 Squares and Bars Series, which was Volume 2 of that particular series.  

And now, I’m starting on this new series, which is the seventh annual instalment! I cannot believe that this is the seventh year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 7! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family. 

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Chex Cereal – For best results, use plain Chex cereal. If you cannot find Chex, a really good substitute is Shreddies. They’re very different, but Shreddies tastes great in this recipe too.
• Peanuts – You can use salted or unsalted. I think the salted peanuts add more flavour.
• Corn Syrup – There are a lot of misconceptions about corn syrup because one of them is bad for you and the other one is just liquid sugar extracted from corn. We are using the latter, which won’t hurt anyone in moderation.
• Peanut Butter – Use smooth peanut butter. I have not tested this recipe with natural peanut butter and to be frank, I don’t think natural peanut butter will work without some adjustments.
• Sugar
• Chocolate Chips – I use chocolate chips a lot in my recipes, and I change up the type depending on how I feel.  Unless the recipe states otherwise, you can use milk, semi-sweet, or dark chips here. I used milk.
• Butterscotch Chips – Butterscotch chips are warming and sweet, which makes them great in no-bake confections.
• Peanuts
• Sprinkles

HOW TO MAKE PEANUT AND BUTTERSCOTCH CHEX SCOTCHEROOS

Measure the light corn syrup, smooth peanut butter, and sugar into a saucepan. Stir continuously over medium-low heat until the peanut butter is melted and all of the ingredients are well combined. (Do not heat this mixture or bring it to a boil. Melt and combine only and remove it from the heat immediately.)

Measure the chex and one cup of peanuts into a mixing bowl and pour the melted peanut butter mixture over the cereal. Toss well with a rubber spatula until the cereal is well-coated. Drop heaping tablespoons of the cereal mixture onto a parchment-lined baking sheet. Set aside to fully cool.

Once cooled, measure the milk chocolate chips and the butterscotch baking chips into a microwave-safe bowl. On half power, microwave the chips in 30-second increments, stirring well between each increment until the chips are melted together and smooth. Top one of the cooled scotcheroos with the melted chocolate mixture and sprinkle over a little of the salted peanuts and sprinkles. Continue to do this until all of the scotcheroos are done. Allow the chocolate to firm up before transferring to a food-safe container for storage.

WHAT IS CORN SYRUP?

I’m not an expert on corn syrup, so I sourced this information from the Food Network. They write that corn syrup is made from corn. The glucose in the corn is extracted and then refined. That leaves behind a thick and gooey light golden syrup that is pure glucose. Corn syrup should not be confused with high fructose corn syrup. They are two very different things. The latter is a combination of both glucose and fructose, whereas grocery store corn syrup is just glucose.

The type of corn syrup you buy in grocery stores will dissolve well in liquids and doesn’t crystalize like many other sweeteners. It’s very often used in candy making and for keeping sweet sauces looking shiny. Most of the beautifully decorated cookies you eat at Christmastime will have corn syrup in the icing to keep them looking glossy. Some baked items use it to help with the consistency of the final product.

If you are 100% against using corn syrup, a quick internet search will suggest some alternatives that you can use. It is suggested that the best alternative is agave syrup. It’s neutral in flavour, so it would be a good choice. Honey is a close second choice and one that most of us are familiar with. Honey has a flavour to it though, so it will affect the overall outcome of your Peanut and Butterscotch Chex Scotcheroos. I have not tested this recipe with anything and I have only ever used the Crown brand. You can use white or golden corn syrup for this recipe.

LET’S TALK PEANUT BUTTER!

Before you are tempted to send me an email or a comment knocking my choice of peanut butter that is not natural and organic, hear me out! This recipe will not work with natural peanut butter. I repeat, this recipe will not work with natural peanut butter. There, I said it. Now, if you go ahead and make this recipe using natural peanut butter and it comes out a big, wet mess, you cannot blame me.

John.e uses only natural peanut butter, but I do not. I do not like it at all. Yes, it’s healthier and better for me, but I’d rather not eat it at all if I have to choose the natural stuff. I grew up on Kraft or Jiffy peanut butter and it’s the only peanut butter I ever use.

For these Peanut and Butterscotch Chex Scotcheroos, you have the choice of smooth peanut butter or crunchy. But, you do not have a choice between all-natural and sugar-laden, mass-produced stuff. If you are completely against using non-natural peanut butter, as harsh as it may sound, this recipe is most certainly not for you.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for a long time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Peanut and Butterscotch Chex Scotcheroos, you certainly can! Pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!