Christmas Scotcheroos
These adorable reindeer topped Christmas scotcheroos are super simple to make with no oven required. Throw in some holiday spices and you've got the perfect treat festive treat for both kids and adults!
Ingredients
- 6 cups (205g) Rice Krispies (or any puffed rice cereal)
- 3/4 cup (150g) granulated sugar
- 1 cup (340g) corn syrup
- 1 1/3 cup (300g) peanut butter
- 2 tsp ground cinnamon (optional)
- 1/2 tsp ground allspice (optional)
- 1 1/4 cup (200g) semi sweet chocolate chips
- 1 1/4 cup (200g) butterscotch chips
Decoration
- 30+ candy eyes
- 15+ red m&m's
- 15+ pretzels
Instructions
- Line or spray a 9x13 baking pan. Set aside. Pour the rice krispies into a large heat proof bowl, set aside.
- In a large pot, add the sugar, corn syrup, peanut butter, ground cinnamon and ground allspice if using. Heat over a medium low heat while stirring every 30 seconds or so. Heat until the mixture comes to a gentle boil. Remove from heat and pour over rice krispies.
- Using a spatula or wooden spoon, stir the peanut butter mixture gently into the rice krispies until combined. Then pour the rice krispies into the 9x13 pan.
- Press the mixture down gently so it's flat and even in the pan. DON'T press down too hard or you'll make the scotcheroos tough and hard to bite.
- In a heatproof bowl, add the chocolate chips and butterscotch chips. Heat in the microwave in 30 second increments, stirring in between, until melted. Pour over the rice krispies and use a spoon or spatula to spread evenly around.
- Make your reindeers on top by breaking a pretzel in half. Use each half as an antler and then place 2 candy eyes underneath. Place a red m&m under the nose. Try to have an idea of how many reindeer you're going to make so you know how to space them. I made 15 but they were quite large pieces.
- Allow everything to fully cool for a few hours or pop them in the fridge for 30 minutes. Cut into squares and enjoy!
Tried this recipe?Let us know how it was!