Mini Wreath Scotcheroos

A great addition to a holiday cookie tray.

Quick Facts

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


  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 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.
  2. 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.