Dessertscookiesandcups
Candy Corn Scotcheroos
Candy Corn Scotcheroos are a fun and festive twist on the classic Rice Krispie scotcheroos recipe! These chewy peanut butter dessert bars topped with a butterscotch chocolate coating are perfect for an after school treat or easy Halloween party snack.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- bowl
- spatula
📝 Preparation Steps
1
Cook Karo® Light Corn Syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil and remove from heat. Stir in the peanut butter and mix well. Add the cereal and chopped candy corn and stir until evenly coated.
Karo® Light Corn Syrup1 cup
2
Press the mixture into greased 15 x 10-inch pan and pat into place.
3
Melt white chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over the cereal mixture.
4
Cool for at least ⏱️ 45 minutes, or until firm. Cut into bars, and then into triangle shapes.
5
Melt the candy melts in bowls according to package directions. Using an offset spatula, decorate the Scotcheroos to look like candy corn.
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