Acorn Scotcheroos - Karo

Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >

Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >

Beverages Popcorn & Snack Mixes VIEW ALL >

Kid-Friendly Recipes Craft Projects VIEW ALL >

Quick & Easy

Holiday Favorites

Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >

Our History

Acorn Scotcheroos

Print

Print Recipe

Yield: 24 acorns
Prep Time: 0:20
Cool Time: 45 minutes
Cook Time: 10 minutes

Ingredients

1 cup Karo^® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
2 to 3 tablespoons brown sprinkles

Directions

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 mixture into greased 15 x 10-inch rimmed baking pan and pat into place. Using an acorn shaped cookie cutter, press into cereal mixture to cut out shapes. Transfer to waxed paper.
Melt semi-sweet chocolate and butterscotch chips over low heat, stirring constantly. Dip tops of acorns in mixture and place on waxed paper. Top with sprinkles.
Recipe Note: Yield size may vary based on cookie cutter used.

A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo^® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More

The Instagram icon

Tried this recipe?

Share with our community.

#KAROSYRUP

@KARO_CORN_SYRUP

← previous recipe next recipe →

instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Football Scotcheroos

Reindeer Scotcheroos

Festive Peppermint Scotcheroos

print image

Acorn Scotcheroos

Yield: 24 acorns
Prep Time: 20 minutes
Cool Time: 45 minutes
Cook Time: 10 minutes

Ingredients

1 cup Karo^® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
2 to 3 tablespoons brown sprinkles

Directions

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 mixture into greased 15 x 10-inch rimmed baking pan and pat into place. Using an acorn shaped cookie cutter, press into cereal mixture to cut out shapes. Transfer to waxed paper.
Melt semi-sweet chocolate and butterscotch chips over low heat, stirring constantly. Dip tops of acorns in mixture and place on waxed paper. Top with sprinkles.
Recipe Note: Yield size may vary based on cookie cutter used.