Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

Scotcheroo Spiders

  • Yield: 36 treats
  • Prep Time: 0:20
  • Cool Time: 2 hours

Ingredients

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 2 cups semi-sweet OR white chocolate chips
  • String licorice
  • Small can dies for eyes

Directions

  1. Combine corn syrup and sugar together in a large pan 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. Let cool in pan for 5 minutes.
  2. Coat hands with butter or spray with cooking spray. Form mixture into 1-inch balls and place on waxed paper. Cool for 30 minutes.
  3. Place chocolate chips in a microwave-safe bowl. Microwave on HIGH (100%) 1 to 2 minutes, stirring frequently until chocolate is melted.
  4. Use a wooden skewer or pick to make 3 to 4 small holes on each side of the ball. Cut licorice into 1-1/2 to 2-inch lengths. Dip one end of each length of licorice in chocolate; then insert each “leg” in hole.
  5. Carefully frost top of each spider with the melted chocolate. Finish with two colored candies for eyes. Cool at least 1-1/2 hours, until chocolate is completely set.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Scotcheroo Spiders

  • Yield: 36 treats
  • Prep Time:  20 minutes
  • Cool Time: 2 hours

Ingredients

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 2 cups semi-sweet OR white chocolate chips
  • String licorice
  • Small can dies for eyes

Directions

  • Combine corn syrup and sugar together in a large pan 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. Let cool in pan for 5 minutes.
  • Coat hands with butter or spray with cooking spray. Form mixture into 1-inch balls and place on waxed paper. Cool for 30 minutes.
  • Place chocolate chips in a microwave-safe bowl. Microwave on HIGH (100%) 1 to 2 minutes, stirring frequently until chocolate is melted.
  • Use a wooden skewer or pick to make 3 to 4 small holes on each side of the ball. Cut licorice into 1-1/2 to 2-inch lengths. Dip one end of each length of licorice in chocolate; then insert each “leg” in hole.
  • Carefully frost top of each spider with the melted chocolate. Finish with two colored candies for eyes. Cool at least 1-1/2 hours, until chocolate is completely set.