Impress your guests without spending hours in the kitchen, or even turning on the oven, by making simple and delicious, no-bake KARO Corn Syrup Scotcheroos. These ooey-gooey rice cereal treats are packed with peanut butter and chocolate flavors and can be dressed up for the holidays to be the prettiest in the bunch.
To entertain the whole family and occupy younger guests, transform your cookie exchange into a full-fledged art project. Start with the simple recipe below, then build a toppings bar using festive bowls and dishes filled with holiday-colored candies - from coated chocolates and gum drops to peppermint wheels and candy canes.
There's no greater joy than giving.
Embrace the giving season by spreading the joy with sweet treats that warm the heart and satisfy the tummy. In advance of your exchange, stock your pantry with a little extra to ensure your guests can share their creations.
To make gifting easy and fun for your guests, stage a gifting station with clear plastic bags, festive ribbons and scissors for curling. You've not only entertained your friends, you've also helped them check off their gift giving lists - and their neighbors, colleagues and babysitters are sure to appreciate it, too.
To kick off your perfect, but certainly not average cookie exchange, start with a classic Chocolate Scotcheroos recipe made with KARO:
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Ingredients:
1 cup KARO Light 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
Directions:
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 into greased 13 x 9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars.
Recipe Note: Almond butter may be substituted for the peanut butter.
Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
Yield: 24 bars
Consider the cookies
your canvas.
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