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Acorn Scotcheroos

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Recipe Note: Yield size may vary based on cookie cutter used.
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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.