Author Notes: This holiday season, try a batch of these festive yet simple Holiday Scotcheroos from Shugary Sweets! The Karo Syrup adds a chewy texture and the perfect amount of sweetness, while enhancing the creamy peanut butter and white chocolate flavors in this fun take on classic scotcheroos. Photography and recipe adaptation courtesy of Aimee S. of Shugary Sweets. —Erin F.
Makes: 16 triangles
cup Karo Light Corn Syrup
cup granulated sugar
cup creamy peanut butter
drop green gel food coloring
cups corn flakes cereal
cup white chocolate, melted
mini peanut butter cups
cup rainbow chips (or sprinkles)
star sprinkles (or red hots)
- Line two 8 or 9-inch round baking pans with parchment paper. Set aside.
- In a large saucepan, combine corn syrup with sugar. Heat over medium heat, stirring constantly until sugar dissolves. Bring mixture to a boil. Boil for 1 minute then remove from heat.
- Stir in peanut butter and food coloring until smooth. Add cereal and fold gently until evenly coated.
- Pour mixture into prepared baking pans. Pat gently with back of wooden spoon. Allow to cool and set, about 30 minutes.
- Remove from pans by lifting the parchment paper. Place on cutting board and cut each circle into 8 triangles. Separate slightly so there is a space between each triangle.
- For the Christmas trees, add melted white chocolate to a sandwich sized plastic bag. Snip off the corner and drizzle over the scotcheroos. Add rainbow chips and star to trees. Using the melted white chocolate, add a drop to the top of a peanut butter cup and press into the bottom of the tree for the trunk.
- Allow chocolate to set, about 10 minutes. Store in airtight container for several days to maintain freshness.