Easter treats have never been so delicious! These Easter Basket Scotcheroos take a favorite dessert and turn them into a fun Easter treat.
- 1 cup Karo® 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 or chocolate eggs
Spray 24 muffin tins with non-stick cooking spray.
Combine the corn syrup and sugar in a large pan over medium heat. Stir to dissolve the sugar. Bring the mixture to a boil, the remove from the heat. Stir in the peanut butter and cinnamon, then add the cereal*. Stir quickly to evenly coat the cereal.
Immediately portion the mixture into the muffin tins with buttered hands. Press into the pans, making an indentation in the center of each cup. Let them sit for 10 minutes, then carefully remove from the tins, using a knife if necessary.
Combine the chocolate chips and the butterscotch chips in a small pan over low heat. Cook, stirring constantly, until completely melted and combined. Drop a dollop in the center of each basket, then immediately sprinkle on some of the tinted coconut and top with Easter candies.
Cool for 45 minutes, or until the chocolate is completely set.
adapted from karosyrup.com