Holiday Scotcheroos

• Breakfast Foods

  • 5 1/2 cups Corn flakes cereal

• Condiments

  • 1 cup Karo light corn syrup
  • 1 cup Peanut butter, creamy
  • 8 Peanut butter cups, mini

• Baking & Spices

  • 8 Cinnamon, hots red
  • 1 drop Gel food coloring, Green
  • 1 cup Granulated sugar
  • 3/4 cup Semi sweet chocolate morsels
  • 1/2 cup White chocolate

• Snacks

  • 16 Pretzels, small twist

• Desserts

  • 16 Candy eyes

• Other

  • 1/4 cup Rainbow chips (or sprinkles
  • 8 Star sprinkles (or red hots

Found on shugarysweets.com

Ingredients

• 1 cup Karo® Light Corn Syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1 drop green gel food coloring
• 5 1/2 cups corn flakes cereal
• 1/2 cup white chocolate, melted
• 8 mini peanut butter cups
• 1/4 cup rainbow chips (or sprinkles)
• 8 star sprinkles (or red hots)
• 3/4 cup semi-sweet chocolate morsels, melted
• 8 cinnamon red hots
• 16 small twist pretzels
• 16 candy eyes

Directions

• 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 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 one pan of 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. For the Reindeer, add melted chocolate to a sandwich sized plastic bag. Snip off the corner and drizzle generously over the second pan of scotcheroos, coating the top completely. Break each pretzel and add as antlers. Add the cinnamon red hot for the nose and candy eyes! Allow chocolate to set, about 10 minutes. Store in airtight container for several days to maintain freshness.