Gooey Scotcheroos with Marshmallows (Gluten-Free)

If you love exceptionally soft scotcheroos then this easy recipe made with marshmallows takes a classic no-bake dessert and transforms them into salty, sweet, ooey, gooey goodness. Better yet, this recipe is naturally gluten-free for all to enjoy, made with an unique combination of GF Chex cereal, peanuts, marshmallows, a soft peanut butter coating, and covered with a thick layer of butterscotch chocolate.

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Step 1

In a large bowl gently mix together cereal, marshmallows, and peanuts. Spray a 9X13-inch pan with cooking spray and set aside.

Step 2

In a small saucepan stir together the sugar and corn syrup over medium heat. Heat until mixture just starts to bubble and sugar dissolves. Remove from heat and add peanut butter with vanilla extract. Stir until smooth.

Step 3

Immediately pour peanut butter mixture over cereal mixture and gently mix to combine until cereal is coated. The marshmallows may melt slightly, which is fine. Spread in prepared pan. To do this task quickly, spray a piece of wax paper with nonstick cooking and press gently, without compacting bars.

Step 4

In a microwave safe bowl add chocolate chips and butterscotch chips. Heat for 60-90 seconds, stirring every 30 seconds until chocolate topping is smooth. Pour over bars and use offset spatula to spread evenly. Sprinkle with optional toppings, if desired.

Step 5

Set bars at room temperature for 2 hours for chocolate to harden before cutting into bars. Alternatively, place the pan in refrigerator for 15 minutes to speed up process. Store in airtight container at room temperature.

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