Festive Peppermint Scotcheroos

Editor
These no-bake cookies are as fun to look at as they are to make and eat
Scotcheroos

Karo syrup

There are few flavor combinations that are more classically Christmas than peppermint and chocolate. These easy, no-bake cookies combine those holiday favorites with peanut butter and butterscotch for an extra layer of richness.

This recipe comes courtesy of Karo syrup.

9
Servings
665
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup light corn syrup, preferably Karo
  • 1 Cup sugar
  • 1 Cup creamy peanut butter or almond butter
  • 6 Cups crispy rice cereal
  • 1 Cup semi-sweet chocolate chips
  • 1 Cup butterscotch chips
  • 3/4 Cups crushed peppermint wheels or candy canes

Directions

In a large saucepan over medium heat, cook corn syrup and sugar together, 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 mixture into greased 9-by-13-inch pan and pat into place.

In a saucepan over low heat, melt chocolate and butterscotch chips together, stirring constantly.

Spread melted chocolate and butterscotch over cereal mixture.

Sprinkle crushed peppermint candies on top.

Allow everything to cool at least 45 minutes, or until firm.

Cut into bars.

Nutritional Facts

Total Fat
30g
47%
Sugar
85g
N/A
Saturated Fat
13g
67%
Protein
9g
18%
Carbs
100g
33%
Vitamin B6
0.1mg
7.4%
Vitamin E
3mg
14%
Vitamin K
3µg
4%
Calcium
37mg
4%
Fiber
4g
14%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
5mg
25%
Magnesium
91mg
23%
Monounsaturated
11g
N/A
Niacin (B3)
7mg
36%
Phosphorus
155mg
22%
Polyunsaturated
4g
N/A
Potassium
306mg
9%
Riboflavin (B2)
0.3mg
16%
Sodium
49mg
2%
Sugars, added
82g
N/A
Thiamin (B1)
0.3mg
22%
Zinc
2mg
10%

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