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Thanksgiving Scotcheroos

Thanksgiving Scotcheroos




24 treats, approximately


2 hours 30 minutes


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  • 1 cup Crown® Lily White® Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1-1/2 cups semi-sweet chocolate chips
  • 1-1/2 cups butterscotch chips
  • Frosting OR melted white chocolate for decorating
  • Candy corn
  • Candy-coated chocolate candies
  • Pretzel sticks



  1. Cook corn syrup and sugar together in a large pan 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.
  2. Pour into greased 15 x 10-inch pan and pat into place.
  3. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
  4. Cool at least 45 minutes, or until firm.
  5. To make turkeys, use a round 2 to 2-1/4 inch cookie cutter to make circles. Add a small amount of frosting to attach the candy corn "feathers" and "beak."
  6. Use candy-coated chocolate candies for "eyes" and press pretzel sticks in for the "legs."


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