Festive Peppermint Scotcheroos
A delicious holiday twist on your favorite scotcheroos.
Prep Time: 20 minutes
Cool Time: 45 minutes
Cook Time: 10 minutes
Yield: 24 bars
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
3/4 cup crushed peppermint wheels OR candy canes
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 into greased 13 x 9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Sprinkle on crushed peppermint candies.
Cool at least 45 minutes, or until firm. Cut into bars.
Recipe Note: Almond butter may be substituted for the peanut butter.