Chex Scotcheroos
Scotcheroos are one of my favorite desserts ever and are even cuter in cookie form. This is a gluten-free version!
Ingredients
Instructions
In a large bowl, add 6 cups of Chex cereal. Grease or line a baking sheet with wax paper.
In a small saucepan, combine the corn syrup and sugar over medium heat until sugar dissolves. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Use a large cookie scoop and scoop onto wax paper in the size that you like. Use your hands to press together and form them.
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Continue Reading at The Girl Who Ate Everything →Chef's Notes
Can also be made in a 9x13 pan.Source: adapted from my Scotcheroos and Pretty Plain Janes -http://prettyplainjanes.com/2014/02/26/chex-scotcharoos/
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