Mini Wreath Scotcheroos
A great addition to a holiday cookie tray.
Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 15 minutes
Yield: 24 wreaths
1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
1/2 teaspoon green food coloring
6 cups crispy rice cereal
1/2 cup green candy melts OR green confectionary coating
2 to 3 tablespoons large red nonpareil sprinkles
24 6-inch strands red string licorice
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 and food coloring; mix well. Add cereal; stir until evenly coated.
Let mixture cool slightly. Coat hands with butter or cooking spray. Form mixture into 1 to 2-inch balls, then press to flateen, forming a disk. Cut a circle out of the center using a paring knife or shot glass to create a wreath shape. Place on waxed paper.
Melt green candy melts over low heat, stirring constantly. Drizzle over each wreath and top with red nonpareils sprinkles in groups of 3 to resemble holly berries. To make licorice bow: tie each each 6-inch strand of licorice into a bow. Trim the the ends as necessary. Add licorice to wreath. Cool for 15 minutes.