Author Notes
A delicious holiday twist on your favorite scotcheroos. —ACH Foods
Ingredients
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1 cup
Karo® Light Corn Syrup
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1 cup
sugar
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1 cup
creamy peanut butter
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1 cup
crispy rice cereal
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1 cup
semi-sweet chocolate chips
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1 cup
butterscotch chips
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3/4
crushed peppermint wheels OR candy canes
Directions
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Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil.
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Remove from heat. Stir in peanut butter; mix well.
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Add cereal; stir until evenly coated.
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Pour into greased 13 x 9-inch pan and pat into place.
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Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.
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Spread over cereal. Sprinkle on crushed peppermint candies.
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Cool at least 45 minutes, or until firm. Cut into bars.
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Recipe Note: Almond butter may be substituted for the peanut butter.
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