Make a Turkey sweet treat they'll go wild for with our Thanksgiving Scotcheroos recipe! Decorated with candy eyes, candy corn and melted chocolate, these adorable Thanksgiving Scotcheroos pair perfectly with a glass of cold milk.
Bring corn syrup and sugar just to boil in large saucepan on medium heat, stirring frequently. Remove from heat.
Add peanut butter and 2 oz. semi-sweet chocolate; stir until chocolate is completely melted and mixture is well blended. Add cereal; mix well. Cool 10 min.
Place cookies, top sides down, in single layer on 2 baking sheets. Melt remaining semi-sweet chocolate as directed on package.
Shape warm cereal mixture into 32 (1-inch) balls. Dip small portion of each ball, 1 at a time, into melted chocolate; place, dipped sides down, on cookies. Dip candy corn, 1 piece at a time, into remaining chocolate; place on cereal balls and cookies as shown in photo. Add 2 candy eyes to each ball, using remaining melted chocolate to secure eyes to balls. Refrigerate 10 min. or until chocolate is firm.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 topped cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.