Acorn Scotcheroos

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Use different cookie cutters to create a whole new look.

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
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