Festive Peppermint Scotcheroos
Festive Peppermint Scotcheroos
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.
Servings
9
Ingredients
- 1 cup light corn syrup, preferably karo
- 1 cup sugar
- 1 cup creamy peanut butter or almond butter
- 6 cup crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 3/4 cup 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.