Ingredients
Scale
- 1 cup Karo light corn syrup
- 1 cup creamy peanut butter
- ½ cup white granulated sugar
- 6 cups Corn Chex cereal
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Instructions
- In a medium saucepan, combine light corn syrup, peanut butter, and sugar. Heat over medium heat, stirring constantly until smooth (do not let it boil).
- Pour the mixture over the Corn Chex cereal in a large bowl. Gently fold the mixture until all cereal pieces are evenly coated.
- Let the mixture cool slightly. Once cool enough to handle, form 2-tablespoon-sized clusters and place them on parchment paper.
- In a separate bowl, melt milk chocolate chips and butterscotch chips together, either in the microwave or over a double boiler. Stir until smooth.
- Spoon the melted chocolate-butterscotch mixture over each cluster.
- Place the clusters in the freezer for 15-20 minutes to allow the chocolate to set before storing or serving.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter or almond butter.
- Store the clusters in an airtight container in the refrigerator for up to 1 week.
- To speed up the chocolate setting, use the freezer for faster results.
- For added flavor, sprinkle a pinch of sea salt over the clusters after drizzling the chocolate.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (melting chocolate)
- Category: Desserts - Snacks
- Method: No-bake
- Cuisine: American