Turn your favorite Scotcheroo recipe into a fun fall treat.
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
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.
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.
Recipe Note: Yield size may vary based on cookie cutter used.