Skip to main content

Acorn Scotcheroos

Acorn Scotcheroos

              

LEVEL

SERVINGS

24 acorns

TIME

1 hour 45 minutes

RECIPE RATING

0 0 votes

Ingredients

  • 1 cup Crown® Lily White® 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

PRODUCTS

Instructions

  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.

Recipe Note: Yield size may vary based on cookie cutter used.

[um_bookmarks_button]

0 0 votes
Recipe Rating
Subscribe
Notify of
0 Reviews
Inline Feedbacks
View all reviews