Acorn Scotcheroos


Use different cookie cutters to create a whole new look.

-- Serves
SKILL LEVEL 24 acorns
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

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. 



Total Time
Cook Time 10 minutes
Cool Time 45 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides   g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

LEAVE A review



To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.
Be the first to get new recipes, tips and videos.

Related Recipes