Chex Scotcheroos

This week we had my mother-in-law join us for lunch on one of the cool rainy days for some of Brad's yummy chili.  She can't eat anything with gluten in it so I quickly went on a mission to find a dessert I could quickly make without gluten.  I came across this one on pinterest and now it's a favorite around here.  So easy.  So yummy and GLUTEN FREE! 

6 cups Rice or Corn Chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
1/2 cup peanut butter
1 teaspoon vanilla

Grease a large round bowl and pour the cereal in.  Set aside.  Grease a 9x13 inch pan.  Set aside.  In a pan on the stove, combine the corn syrup and sugar.  Stir over medium heat until it comes to a boil.  Immediately remove from heat and stir in 1 1/2 cups of peanut butter.  Immediately pour this mixture over the cereal and fold in.  Pour into 9x13 pan. 

In a microwaveable bowl combine the chocolate chips, 1/2 cup peanut butter and vanilla.  Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth.  Pour over bars.  Allow to cool completely at room temperature before cutting.  ENJOY!