Festive Peppermint Scotcheroos

1. 1

   Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil.

2. 2

   Remove from heat. Stir in peanut butter; mix well.

3. 3

   Add cereal; stir until evenly coated.

4. 4

   Pour into greased 13 x 9-inch pan and pat into place.

5. 5

   Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly.

6. 6

   Spread over cereal. Sprinkle on crushed peppermint candies.

7. 7

   Cool at least 45 minutes, or until firm. Cut into bars.

8. 8

   Recipe Note: Almond butter may be substituted for the peanut butter.

* Per serving · 4 servings · Values may vary.

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