Scotcheroos on a Stick

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  • 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
  • 36 lollipop sticks (-inch length)
  • 1 cup semi-sweet chocolate chips
  • Toppings as desired: chopped peanuts, colored sprinkles, finely chopped can dy bars

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 Scotcheroo mixture into 1-inch balls and place on waxed paper.Carefully insert lollipop sticks into each ball. Cool for 30 minutes.
  3. Place chocolate chips in a microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring frequently until chocolate is melted. Dip half of each ball into melted chocolate. Or drizzle tops with chocolate. Immediately sprinkle with toppings, if desired. Place on waxed paper. Cool at least 1-1/2 hours until chocolate is completely set.
  4. Halloween Version: Dip balls in semi-sweet chocolate and add 2 candy eyes. Or for a “mummy” look, dip balls in white chocolate and add 2 candy eyes. Tint melted white chocolate with orange food coloring and dip or drizzle over balls.

About
Corn Syrup

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

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Scotcheroos on a Stick

  • 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
  • 36 lollipop sticks (-inch length)
  • 1 cup semi-sweet chocolate chips
  • Toppings as desired: chopped peanuts, colored sprinkles, finely chopped can dy bars

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 Scotcheroo mixture into 1-inch balls and place on waxed paper.Carefully insert lollipop sticks into each ball. Cool for 30 minutes.
  • Place chocolate chips in a microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring frequently until chocolate is melted. Dip half of each ball into melted chocolate. Or drizzle tops with chocolate. Immediately sprinkle with toppings, if desired. Place on waxed paper. Cool at least 1-1/2 hours until chocolate is completely set.
  • Halloween Version: Dip balls in semi-sweet chocolate and add 2 candy eyes. Or for a “mummy” look, dip balls in white chocolate and add 2 candy eyes. Tint melted white chocolate with orange food coloring and dip or drizzle over balls.