Casheweroos: Cashew Rice Chex Treats (Gluten-Free, Peanut-Free)
 
Prep time
Total time
 
These casheweroos are inspired by scotcheroos, that classic treat recipe that uses peanut butter. With no wheat or peanuts to be seen, this recipe is great for people with those allergies.
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • 1 cup sugar
  • 1 cup corn syrup (light or dark, doesn't matter)
  • 1 cup salted cashew butter
  • ¼ teaspoon kosher salt (if your cashew butter is unsalted, use ½ teaspoon salt instead)
  • 8 cups Rice Chex
  • 1 12-ounce package good quality semisweet chocolate chips (like Ghirardelli or Guittard)*
  • Coarse sea salt
Instructions
  1. Butter a 9" x 13" baking pan and set aside.
  2. Add Rice Chex to a large mixing bowl and set aside.
  3. Mix the sugar and corn syrup together in a large pot. Cook over medium heat until sugars are melted together. Raise heat to high and bring to a boil, stirring constantly. Remove from heat.
  4. Add the cashew butter and ¼ teaspoon salt to the pot and stir until well mixed.
  5. Pour sugar-cashew butter mixture over the cereal in the mixing bowl and stir until well and evenly coated.
  6. Pour cereal mixture into the baking pan and press firmly and evenly into the pan. Getting your hands wet with water helps with the process so the treats don't stick to your fingers as you press.
  7. Place chocolate chips in a microwave-safe bowl. Cook chocolate chips on high for 30 seconds at a time, stirring at each 30-second interval, cooking until chips are fully melted.
  8. Pour chocolate over the top of the Chex bars, spreading evenly with a spatula. Sprinkle coarse sea salt evenly over the top.
  9. Place in fridge until chocolate hardens, about 30 minutes. Remove from fridge and store at room temperature, covered.
  10. It is much easier to cut the bars if you remove them from the pan and place on a cutting board. Using a knife, cut all around the edge of the pan then carefully lift the treats out of the pan onto the cutting board. Cut into 6 rows by 3 rows.
Notes
Optional: If you want a thicker chocolate topping, use two bags of chocolate chips. If you want the topping to taste more like the original scotcheroo treat that inspired this recipe, use one bag of chocolate chips and one bag of butterscotch chips.
Recipe by This Week for Dinner at https://thisweekfordinner.com/gluten-free-cashew-rice-chex-treats-gluten-free-casheweroos/