Acorn Scotcheroos

Turn your favorite Scotcheroo recipe into a fun fall treat.

Quick Facts

Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
Yield: 24 acorns


  • 1 cup Karo┬« Light Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 2 to 3 tablespoons brown sprinkles


  1. Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar.  Bring mixture to a boil.  Remove from heat.  Stir in peanut butter, mix well.  Add cereal; stir until evenly coated.

    Pour mixture into greased 15 x 10-inch rimmed baking pan and pat into place.  Using an acorn shaped cookie cutter, press into cereal mixture to cut out shapes.  Transfer to waxed paper.
  2. Melt semi-sweet chocolate and butterscotch chips over low heat, stirring constantly.  Dip tops of acorns in mixture and place on waxed paper.  Top with sprinkles.
  3. Recipe Note:  Yield size may vary based on cookie cutter used.