Festive Peppermint Scotcheroos
Author Notes: A delicious holiday twist on your favorite scotcheroos. —ACH Foods
Makes 24 bars
- 1 cup Karo® Light Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 3/4 crushed peppermint wheels OR candy canes
- Cook corn syrup and sugar together in a large saucepan 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.
- Pour into greased 13 x 9-inch pan and pat into place.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.
- Spread over cereal. Sprinkle on crushed peppermint candies.
- Cool at least 45 minutes, or until firm. Cut into bars.
- Recipe Note: Almond butter may be substituted for the peanut butter.
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