Easy Christmas Tree Scotcheroos
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 and food coloring; mix well. Add cereal; stir until evenly coated. Pour into two greased 8 or 9-inch round cake pans and pat into place. Cool at least 45 minutes, or until firm. Cut each circle into 8 triangles and remove from pan.
Ingredients
- 1 cup Crown® Lily White® Corn Syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 1/2 teaspoon green food coloring
- 6 cups crispy rice cereal
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini candy-coated chocolate pieces and/or other mini candies to decorate
- 16 stick pretzels or mini peanut butter cups
Method
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 and food coloring; mix well. Add cereal; stir until evenly coated.
Pour into two greased 8 or 9-inch round cake pans and pat into place. Cool at least 45 minutes, or until firm. Cut each circle into 8 triangles and remove from pan.
Melt chocolate over low heat, stirring constantly. Drizzle over cereal and top with candies. Use the chocolate to stick a peanut butter cup or pretzel on as the trunk of the tree.
