Chex Scotcheroos Clusters

I make these Chex Scotcheroos Clusters for a perfect balance of sweet, salty, and crunchy—crisp Chex cereal enveloped in gooey marshmallow and peanut butter, then coated in rich, chocolatey goodness. They’re irresistible little clusters that feel both nostalgic and utterly delicious.

Why I’ll Love This Recipe

• I get that classic Scotcheroo taste with marshmallow and peanut butter swirled into every morsel.

• Clusters mean no perfect cutting—just tear-and-go bites made for sharing.

• They’re quick to make and require no baking—perfect for last-minute snacking or holiday treats.

• They strike a delightful balance between chocolate, peanut butter, and salty crunch.

• I can customize them with add-ins like nuts or pretzels depending on my mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
Chex cereal (usually Rice Chex or Corn Chex)
mini marshmallows (or marshmallow fluff)
peanut butter (creamy or crunchy)
butter (unsalted)
semi‑sweet or milk chocolate chips
butterscotch chips (optional mix-in)

Directions

1. I line a baking dish or tray with parchment or foil for easy cleanup.

2. I melt butter and peanut butter together in a large saucepan over low heat, then stir in mini marshmallows until the mixture is smooth and combined.

3. I gently fold in the Chex cereal until everything is evenly coated.

4. I scoop portions of the cereal mixture onto the prepared tray, forming clusters with my hands or a spoon.

5. I melt chocolate (and butterscotch if I like) together—either in a double boiler or microwave—until smooth and pourable.

6. I drizzle or spoon the melted chocolate mixture over the clusters, making sure each one gets a glossy finish.

7. I let them cool until the chocolate sets—either at room temperature or by chilling briefly in the fridge.

Servings and timing

These Scotcheroos Clusters make about 24 bite-sized pieces.

• Prep time: around 15 minutes

• Cooling time: 15–30 minutes

• Total time: approximately 30–45 minutes

Variations

I experiment by:

• Sprinkling chopped nuts (like peanuts or pecans) into the mixture for added crunch.

• Drizzling white chocolate over the top for an extra layer of sweetness.

• Mixing in butterscotch chips with the chocolate—classic and decadent.

• Swapping peanut butter for almond or sunflower butter to change the flavor or meet dietary needs.

• Adding pretzel bits or crisp rice for extra texture contrast.

Storage/reheating

I store the clusters in an airtight container at room temperature for up to a week. If it’s warm, I gently refrigerate them to keep the chocolate firm, then bring them back to room temp before eating for the best texture. They freeze well too—I pack them in a freezer bag for up to 3 months and let them thaw before enjoying.

FAQs

Can I make these ahead of time?

Absolutely—I often prepare them a day or two in advance. They hold up nicely and even taste better once all the flavors have melded.

Will the clusters stay together?

Yes—the balance of peanut butter and marshmallow acts like glue. If needed, I chill them after forming to help them set even firmer.

Can I make them without chocolate?

I could skip the chocolate, but that changes the classic Scotcheroo experience. Sometimes I top them with a light sugar glaze instead, but chocolate brings richness that’s hard to beat.

Do I have to use mini marshmallows?

Not at all—marshmallow fluff or full‑sized marshmallows work just as well. I just melt them thoroughly in the peanut butter mixture before adding the cereal.

How do I keep them from getting soggy?

I let them cool completely before sealing them in containers and store them in a cool, dry spot. That preserves their crispness.

Conclusion

I love making Chex Scotcheroos Clusters—they’re fast, fun, and unfailingly delicious. Every bite carries a crunch, a touch of sweetness, and that melt-in-the-mouth chocolate finish. A perfect treat that’s ready when cravings hit. Let me know if you’d like to explore add-on ideas or dietary swaps—I’m always excited to play with new flavors!

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