Scotcheroos de Chex com pasta de amendoim e butterscotch

Ingredientes

• 6 cups chex cereal
• 1 cup salted peanuts
• 1 cup light corn syrup
• 1 cup smooth peanut butter
• 1/2 cup sugar
• 1 cup milk chocolate chips
• 1 cup butterscotch baking chips
• 1/4 cup salted peanuts, (finely chopped)
• 2 tablespoons holiday sprinkles

Modo de preparo

1. 1

   Measure the light corn syrup, smooth peanut butter, and sugar into a saucepan.

2. 2

   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.)

3. 3

   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.

4. 4

   Drop heaping tablespoons of the cereal mixture onto a parchment-lined baking sheet. Set aside to fully cool.

5. 5

   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.

6. 6

   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.

7. 7

   Allow the chocolate to firm up before transferring to a food-safe container for storage.