Enjoy a sweet treat
Chex Scotcheroo Haystacks are the new favorite sweet treat at our house. If you prefer, skip the butterscotch chips for the topping, and substitute chocolate chips. Kids can help with this recipe, it’s hard to mess it up.
Perfect for an after school snack, picnics, the lake, or the beach, this fun and fabulous dessert is fast, easy, and irresistible. Warning: You may even have to hide them from yourself!
Amy Jason, a Vestavia wife and mother of three, is an avid baker and cookie connoisseur. She believes that sharing “a little sacka sugar” from your heart and from your kitchen is the sweetest way to spread some smiles. She doesn’t always know what’s for dinner, but she always knows what’s for dessert! Amy can be contacted at amy.jason@att.net.
Recipe
Ingredients:
- 6 cups Chex cereal
- 1 cup light corn syrup
- 1 cup sugar
- 1 1/2 cups peanut butter
- 2 cups semi sweet chocolate chips
- 2 cups butterscotch chips
- 1/2 cup peanut butter
- 1 teaspoon vanilla
- 1 cup Heath bits
Directions:
Butter a large bowl, and measure 6 cups of Chex cereal. Set aside. Line a baking sheet with wax paper.
In a small saucepan, combine the corn syrup and sugar over medium heat. Stirring constantly, slowly bring to a boil. After boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and gently stir together. Use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them into a “haystack.”
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 20 second intervals, stirring in between to prevent the chocolate from burning.
Once smooth, pour over the haystacks you have created. Sprinkle Heath bits on top, if desired.
Refrigerate until firm. Store in an airtight container at room temperature.
Option- if you don’t prefer butterscotch, substitute 2 additional cups of chocolate chips instead of the butterscotch chips in the chocolate topping.