16     
 
 
 

Easter Basket Scotcheroos

Facebook Pinterest    Print this recipe
 

Your favourite snack bar transformed into an adorable Easter treat.

 
 
Easy
SKILL LEVEL
Serves
24 baskets
 
 
Crown®
 
 
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
Green tinted coconut, optional
Small Easter candies, such as jelly beans, etc.
 
 
Instructions
 

Spray muffin pans (24) with cooking spray.

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.

Immediately portion into muffin pans.  Butter hands or spray with cooking spray.  Press cereal mixture into muffin pans, forming an indentation in the center of each.  Let cool 10 minutes.  Carefully remove "baskets" (using a knife, if needed) and place on waxed paper.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.  Place a dollop of chocolate in center of each basket.  Immediately sprinkle with coconut and top with desired Easter candies.

Cool at least 45 minutes, or until chocolate is set.

 
Total Time
 
Cook Time 10 minutes
Cool Time 45 minutes
 
LEAVE A review

 

To comment on a recipe, please login or register.

 


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

Related Recipes

 
Sorry, we could not find any recipes related to your current selection.